French gastronomy is at our table every day!

For starters, white tuna served in a shellfish broth with green asparagus or radishes sprinkled with African bottarga in a salicornia sauce.

Then a roasted Challans duckling with carrots and a mustard duck juice, or a fillet of brill worked like a sole meunière with white asparagus and smoked garlic oil.

Not forgetting the gourmet chocolate tartlet topped with a scoop of vanilla ice cream or the strawberry blancmange.