Cuisine - Admiral Workshop

Brittany scallop carbonara, green cabbage with ginger, red kuri pumpkin purée, caramelized pork belly (optional)
8 January, 17 January, 30 January, 13 February, 27 February, 7 March

Risotto style celeriac with fresh black truffle, roast chicken wings with pearled jus, red radish
9 January, 24 January, 12 February, 28 February, 12 March

Local beef fillet, pepper sauce, winter vegetables cooked with bone marrow 
10 January, 23 January, 6 February, 21 February, 6 March, 21 March

Truffled chicken supreme, Albufera sauce, root vegetables cooked in chicken broth
15 January, 5 February, 19 February, 13 March

Leek and Maroilles cheese flamiche, baby endives and caraway salad
16 January, 31 January, 7 February, 20 February, 14 March

Squab and foie gras in a seed crust, beetroot with pomegranate molasses
22 January, 14 February, 5 March, 20 March

Green asparagus from Provence, soft-‘mollet’ egg, potato gnocchi with lemon, fried black olives
26 March, 10 April, 25 April, 7 May, 14 May, 6 June

Lamb fillet with a parsley crust, pearled jus, Joël Robuchon's famous purée, herb salad
27 March, 4 April, 18 April, 2 May, 15 May, 22 May, 30 May, 11 June, 20 June

Red mullet cooked unilateral, courgettes with curry, almonds, chorizo and peppermint 
28 March, 3 April, 16 April, 16 May, 29 May, 13 June

Landaise chicken supreme with fresh lemon verbena, pearled jus, cocotte potatoes with fennel, preserved lemon, niçoise olives
2 April, 11 April, 8 May, 23 May, 5 June, 12 June

Fondant salmon from Cherbourg, “vin jaune” wine Bearnaise sauce, wild mushrooms, young spinach leaves
3 April, 16 April, 30 April, 16 May, 29 May, 13 June