L'Ardoise

tartare sauce

with xeres vinegar dressing

with mint cream dressing and halibut smoked filet

with ginger and basil

with foie gras

with parmesan

with salted leaf-lard en salade

pepper, smoked eel

with thymian

with morels

with almonds and asparagus

with scampis, vegetables and barigoule artichokes

with shitake and tarragon butter

add

with poached lobster, mayonnaise dressing

with poached lobster, mayonnaise dressing add

with wild strawberry coulis and red fruits

with chocolate and pecan nuts