The menu of the restaurant The 1903

Blue lobster and carrot vinaigrette

Red mullet cooked in a seaweed crust
candied fennel, bisque jus

Veal fillet
chanterelles, rosemary

Raspberry and tarragon in a gavotte nest

Philippe Héritier's snail
candied egg yolk, spring vegetables

Smoked "Floflo's" fera fish
cucumber, wood sorrel

Vegetarian terrine with tomato gaspacho and savory

Crayfish salad and tarragon-infused bisque vinaigrette

Rainbow trout with bread crust
carrots, bergamot mint sabayon

Confit cod with olive oil with braised fennel, pollen sauce

"Marie Jo's" poultry, reen beans and peas, verbena sauce

Smoked lamb rack with fine herbs
courgettes and lemon sauce

Selection of 5 french cheeses by Marc Dubouloz
from la Crèmerie des Marchés

Rhubarb in all its shapes and parsley sorbet

Dark chocolate soufflé
75% from Côte d'Ivoire with herbs ice cream

Frosted apricot and Episcopale Chartreuse and breton shortbread

Strawberry with elderflower and crunchy meringue