THE JOHN DORY
steamed over crunchy and fine cucumber puree foamy butter flavoured with green anise

THE GRATINEED CRAYFISH TAILS
dish perfected by my grandfather, taking after his mother Sophie -1929-

THE NORMANDY SCALLOPS
cooked with lightly bitter liquorice, smoked eel cascade of trevisan and flame red salad

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