July Harvest: Peas, Carrot Sorbet and Crunchy Carrot,
Vegetable Paste, Herb Oil
Monkfish from the Brittany Coast rubbed with Espelette Pepper and Herbs, Acidulated Tarragon Juice,
Tomato, Sweet and Sour Peppers served with a Creamy Monkfish Cheek Sauce
Bourbonnais Lamb : Roasted Chop and Simmered Neck,
Courgette-Mint, Semoula, Cherry Vinegar and Marmalade
