Specialities:
- Cape scampi in kadaif, citrus juice vinaigrette, basilic chiffonade.
- Tempura and gigotin frogs of Vallorbe, mousseline of young spinach shoots, garlic cream.
- Pan fried duck foie gras from the Landes.
- Sole from Yeu island with razor clams and shells.
- Roasted baby lamb from the Pyrénées glazed with lime.