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THE JOHN DORY
steamed over, cucumbers mousseline”purée” butter flavoured with green anise

THE TURBOT FROM LOCAL COAST
steamed over with seaweed wakamé creamy of cauliflower, emulsion flavoured with Jasmine flower

THE BRETON SCAMPI
cooked with rhubarb green celery juice with pepper of Tasmania

JACQUES PIC'S SEA BASS WITH CAVIAR
for those who cannot resist the mythical dish my father invented in 1971 with 30g of Aquitaine caviar