Le Bistro d'Hubert

whipped cream and fine herb pesto

with duck foie gras and confit tomato cream curi indian and sichuan pepper

pink radish and pepper

tails to sichannaise curi on a rice-flower honey

salt guérande and nutmeg

caramelised endive frayed, small juice vermouth, tahitian vanilla salt

with codfish and roasted with sheep'smilk cheese, tomato sauce and pesto

with potatoes""vitelotte"" , sauce to farigoule anise caraway holland and white china, fried leeks

lacquered with balsamic caramel and candied lemon sweet red pepper, paprika and pink berries, fresh spinash

with tarragonand honey all flowers on leek fondue nutmeg

juice of calvados belly rolle spices basques, blue poppy seed

with white port, mahaleb roasted seeds, mushrooms and fell stew chayotes

with vanilla-flavoured salt from new-guinéa and rice with sweet red pepper

roasted with slightly salted butter and small cake of potatoes and red-skinned onion, sumac powder and chive

with egg white and light cream, with fresh fruits ans almonds, home made apricot sherbet flavoured with basil

with pastry cream and raspberries, kiwi fruit coulis flavoured

with strawberries, candied angelica plant and home-made strawberries sherbet

almond macaroon with light coffee sabayon sauce and shredded candied orange

with caramel sauce, vanilla ice cream flavoured to candied ginger and crunchy biscuit