"à la carte" summer 2010 - fish & shellfish

• The Chapon : cooked on one side, «vitelotte» mashed potatoes, “William’s” pear tartare with celery and Jalapeno, basil foam.
• The John Dory : filet panfried, green asparagus, vegetables fade in a “ Voastsi Périféri” pepper, black radish crispyavocado sorbet .
• The Sole : Filet cooked in low temperature with crayfish seaweeds and sesame seeds salad, sea fennel and crustaceans foam with Sauternes.
• The Red Mullet :roasted in tyme flower, purple artichoke carpaccio with bergamot oil, parmesan cheese and Grande Réserve “Joselito” ham.

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