BRITTANY TURBOT
steamed over with pepper mint
turnips “variation” French-dressing flavoured with fresh mint oil and old rum

BRITTANY SMALL PRAWNS
cooked with fava beans and in tartare ““consommé” flavoured with citrus-fruit leaves

BLUE LOBSTER
slowly roasted in seafood butter
lobster consommé flavoured with red berries
green pepper spicy juice

COASTAL WATERS SOLE
slowly cooked in lightly salted butter
flavoured with juniper berries
creamy leeks with summer lemon

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