L'Abissiou, in Les Sables d'Olonne

Roasted Norman scallops, *

scallop beard salpicon, celery,

lovage, pistachio, pistachio & lovage sauce

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Monkfish confit, *

fried capers, smoked gnocchi, burnt mandarin supreme,

mustard seed condiment, mandarin sauce & fish stock

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Roasted deer back & Tasmanian berry,

julienned Jerusalem artichokes, in the shell,

roasted ceps & deer juice infused with Tasmanian berry

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Cheese *

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Sweet interlude

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Grapefruit & Pink Berry,

gel, soft pink berry sorbet,

candied zest & grapefruit blanc manger

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Walnuts & Maceron berries, *

fresh walnuts, caramelized, as a financier,

pimprenelles, walnut praline & maceron berry ice cream

For the good functioning of the service, the menu is proposed for the whole table. Any modification will result in an additional cost.

Thank you for your understanding.