salted tapas

Individual Focaccia, cheese and herbes de Provence, black olives (Sicilian) |

Focaccia with sea salt and basil pesto |

Fresh thyme pulled-turkey rillette

Duck breast lacquered with maple sugar, honey granola, puree of artichoke hearts, tarragon |

Thai green curry paste |

Blinis, mushroom persillade and a dill cream sauce |

Gourmet beef hanger toast AAA cooked on charcoal; country bread, candied onion and arugula, Parmesan mayo |

Veal mini-burger with spices, arugula, roasted onions and peppers, lime mayonnaise |

Squash soup, herbs oil, crostini with melted cheese

Tuna ceviche with soy sauce, ginger, mango and fresh coriander |

Mexican Tostada of trout gravlax with Mezcal, lime and dill |

Corn flan, chorizo ​​brunoise, burnt onions, bread croutons with olive oil, chives |

Beef Enchiladas with Red Sauce, Balsamic Boston Salad

Mexican Tostada of trout Ceviche with lemon zests, lime and dill

Ateliers et Saveurs Home made BBQ sauce spicy |

Crunchy cheese pastry sheets, roasted dried fruits, rosemary caramel

Crabmeat in remoulade with pomelo juice, avocado pulp, apricot infused with thyme, roasted almonds |

Caramelized scallop cassolette with mushrooms, Nantais butter sauce with fresh chives, bread tuile |

Tuna cake with gruyere and fresh chive, lemon and dill sour cream, pepper vinaigrette |

Pork meatballs, sweet and sour sauce, mashed potatoes with thyme |