Cuisine - Admiral Workshop

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, 9 April, 17 April, 9 May, 21 May, 4 June, 19 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

Thick cod steak “en papillote” with Noilly Prat®, courgette marmalade with marjoram, apricot beurre blanc, black olives
25 June, 9 July, 24 July, 7 August, 22 August, 5 September

Lamb fillet with a parsley crust, pearled jus, Joël Robuchon’s famous purée, herb salad
26 June, 10 July, 25 July, 8 August, 27 August, 10 September

Turbot “Dugléré’’ style with Champagne, gnocchi with lemon, young spinach leaves  
27 June, 11 July, 30 July, 13 August, 28 August, 11 September

Roast veal filet mignon with sage, homemade fresh tagliatelle with lemon, fondue tomato, olives & anchovies
2 July, 17 July, 30 July, 14 August, 29 August, 12 September

Tomato and crab meat mille-feuille, courgette pizzetta with peppermint and Provence honey, ewe’s milk ice cream
3 July, 18 July, 1^st August, 15 August, 3 September, 18 September

Landes chicken supreme stuffed with almonds and apricots, chicken jus with fresh lemon verbena
4 July, 23 July, 6 August, 21 August, 4 September, 19 September