After discussing your preferences and dietary constraints, I will create a bespoke menu for you, drawn from a refined selection of dishes and carefully tailored to the seasons, your budget, and your desires.

Trilogy of surprise appetizers. Plate “ Terre & Mer ” Foie gras and smoked salmon accompanied by a flowering of toast and condiments. 1 of your choice: "Marinated beef steak, meunière-style cod, duck breast or veal rump cooked at low temperature served with a truffled, wine or Normandy sauce; Accompanied by a declination of starch and seasonal vegetables. Normande tartelette revisited with caramel salted butter & cream d 'Isigny sur Mer accompanied by a espuma with the tonka bean.

Trilogy of surprise appetizers. Land & Sea Platter: Foie gras and smoked salmon accompanied by a selection of toast and condiments. 1 choice: Normandy beef or veal tenderloin, cod steak meunière style, slow-cooked duck breast served with a truffled, wine-infused, or Normandy sauce on the side; Accompanied by a variety of starches and seasonal vegetables. Normandy tartlet with a twist; Apples and salted butter caramel with Isigny-sur-Mer cream, served with a vanilla espuma

5-course menu . Normandy cocktail & small bites . Marbled foie gras with truffles and smoked salmon with a florilegium of toasts and condiments. . "1 of your choice": Beef or veal fillet; Monkfish meunière, duck breast or lamb shank. Truffle sauce, Bordelaise or Normande Accompanied by a variety of seasonal starchy foods and vegetables. . Plate of 4 Normandy Cheeses . Salted butter caramel apples, Grand Cru chocolate, and vanilla espuma under gold leaf and tonka bean.

You can ask this chef to create a meal around your preferences.