Vin Mon Lapin

Croque‑Pétoncle (scallop mousse sandwich)

A delicate scallop mousse pressed between garlicky buttery toast—light, briny, and texturally playful

Buckwheat‑and‑honey cake

A subtly sweet, nutty cake that balances rustic buckwheat with floral honey—comforting and memorable

Sea urchin preparations

Fresh sea urchin featured in rotating small‑plates—briny, creamy, and celebrated by diners

Leeks (conserve leeks with fermented chips and mussel mayo)

Tender leeks paired with tangy fermented chips and briny mussel mayo—bright, vegetal, and inventive

Lobster pasta (lobster tagliolini)

Fresh pasta with tender lobster in a buttery sauce—rich, silky, and seasonal

Tartare de boeuf (veal or beef tartare)

Raw tartare—bright, herb‑infused, with a Béarnaise‑style lift and fresh tomato accents