Cuisine - Admiral Workshop

Viennese-style pollack with cockles, “cocos de Paimpol’’ beans with seaweed butter, ink tuile  
26 September, 11 October, 24 October, 22 October, 12 December

Pastry shell filled with frog legs with ‘vin jaune’ wine, wild mushrooms, watercress
3 October, 8 November, 28 November, 5 December, 13 December

Salmon from Cherbourg, genevoise sauce with Bouzy wine, pan-fried red kuri pumpkin with cassia bark and ginger
10 October, 7 November, 25 October

Small Brittany monkfish “en papillote’’ with lime, fresh turmeric, basmati rice with lemon grass 
4 October, 17 October, 31 October, 15 November, 29 November

Aged Comté cheese soufflé and Cointreau® liqueur soufflé
27 September, 14 November, 6 December

Juniper berry roast venison fillet, poivrade sauce, pan-fried pineapple with lime, parsnip purée
1st November, 21 November, 19 December

Chicken supreme stuffed with black truffle, Albufera sauce, root vegetables  
20 December

Chicken supreme stuffed with black truffle, Albufera sauce, root vegetables  
26 December, 28 December

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