FISH AND SHELLFISH
Fillet of young turbot coated with herbs,
baby leeks sautéed with girolle mushrooms and savory butter (26€).
Fillet of Dover sole stuffed with mushroom duxelle,
asparagus tips and chopped tomatoes with spices (29€).
Line caught sea bass cooked on the skin, mousseline of artichoke
and virgin oil with a hint of olive and fresh herbs (30€).