À LA CARTE

White and green asparagus, pistachios

Saint-Wandrille snails, nettles, wild garlic and freekeh

Saint-Wandrille trout, rhubarb and almonds

Parsnips, hazelnuts, beets and burnt lemon

Confit oxtail, carrots and chimichurri

Easter lamb, Rufaux vegetables and juice

Wild sea bass, turnips, radishes and cider

Beetroot, vegetable juice and buckwheat

Large cheese

Trou normand, apple sorbet with cider and infused Calvados

Saint-Wandrille beer, hops and caramel

Thin tart with dark chocolate and cocoa nibs

Rhubarb, kombucha and fermented milk

Lemon, pear, raw cream and lemon balm