Main courses with white fish

Creole fish Court-bouillon with Giraumon

Cod vacuum-packed with cuttlefish ink, paprika mousse, garlic rapini and butternut squash puree with maple syrup

Cod parmentier, sautéed leeks, Nantais butter sauce, Ratte potato purée

Cod breaded with hazelnut, raisin and leek fondue, crispy fingerlings potatoes and fish stock au beurre blanc

Poh-Kay, scallops with citrus; sweet and savory

Lobster and cod soup with mushrooms and white chocolate

Seabass fillet with crispy scales, squash variations and a Nantua sauce

Poached skate strips with fresh herbs, citrus peels and roasted spices, creamy polenta

Maki spilled with pollock, avocado, cucumber, homemade tamago and cantaloupe

Hosomaki of scallop with yuzu, cucumber, orange supreme and green onion |

Fish broth (Base 1)

Fish Tom Kha Kai (Base 2)

Potato broth, asparagus, smoked eel, pickled red onion

Monkfish and bacon skewers smoked with apple wood, grilled aubergine with thyme, sesame and lemon rice

Garlic infused monkfish, wilted spinach, pea puree with tarragon, beurre blanc sauce

Cazuela de Mariscos: Cassolette of seafood with sweet peppers and fresh herbs

Cod with mild curry, coconut milk with turmeric, lemony potato mousseline

Pan seared bass fillet, fine saffron panko breadcrumbs, butter sauce and kalamata olives risotto.

Pumpkin cream with smoked bacon and navy beans, pan-fried sea bass with thyme, crispy brick with sage

Oven roasted cod, maple strawberry and watermelon salsa, and green summer vegetables