L'Abissiou, in Les Sables d'Olonne

For the Vendée Globe period (October 11 to November 9 inclusive),

we propose a menu based on the different spices of this crossing

in partnership with Terre Exotique.

Steamed n°0 de la Guittière oyster & maniguette, *

burnt potato skin, maniguette,

watercress, potato & oyster sauce condiment, maniguette

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Bream or monkfish confit with vanilla, *

crispy cabbage leaves, Brussels sprouts,

shallot pickles with vanilla, fish & cabbage sauce.

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Roast rolled deer back & rolled in Tasmanian bay,

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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Quince & Bay of Dunes,

with quince purée and pine pickles,

bay des dunes quince condiment & quince water

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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.