L'Abissiou, in Les Sables d'Olonne

Saint Pierre,

cucumber, wasabi ice cream, gin & horseradish sauce

~~~

Marinated sardines from Saint Gille Croix de Vie,*

Cherry tomatoes, samphire,

tomato ice cream & tomato water condiment

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Winkles,

fresh chickpeas, lemons with salt,

sea lettuce & lime sauce

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Steamed abalone,

Osciètre caviar, abalone stomachs

as a condiment & beurre blanc emulsion

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Meat confit, *

tetragonia, chanterelles, celtuce,

caper sauce & lacto-fermented fennel

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Black-eyed rabbit, *

confit shoulders, saltimbocca with colonnata bacon,

seasoned saddle, zucchini & summer truffle coulis

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Cheese *

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Sweet interlude*

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Peaches & fig leaves, *

osmosed peach, glazed, crunchy with maceron berries ,

fig leaf & maceron berry sauce

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Sweetness of the hive,

honey & pollen

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.