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Bu Pun Su: L'Arpege
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Bu Pun Su: Oeuf à la coque; quatre épices
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Bu Pun Su: Robe des champs multicolore [Arlequin], navet boule d’or, rutabaga jaune champion, chou rave blanc logo ...
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Bu Pun Su: Fines ravioles potageres
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Bu Pun Su: Celerisotto
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Bu Pun Su: A bed of steamed spinach in sesame dressing served with a lemon confit and a quenelle of carrot-orange mousseline
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Bu Pun Su: Beet root served with hibiscus
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Bu Pun Su: Tart of Turnip containing honey served with (quite) salty and sour green vegetable
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Bu Pun Su: Risotto with White truffle emulsion and fresh Garlic
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Bu Pun Su: Smoked potatoes served with Cabbage and shaved Alba white truffle
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Bu Pun Su: Coquilles Saint-Jacques de la Côte d’Emeraude, thé vert matcha
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Bu Pun Su: Pêche côtière grillée sur écailles, Turbot de la pointe de Bratagne
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Bu Pun Su: Canard de Challans a l’Hibiscus, betterave coucher de soleil et marc d’orange
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Bu Pun Su: Aiguillettes de homard de l’Archipel de Chausey à la truffe noire, pommes de terre fumées au vieux chêne
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Bu Pun Su: Dragée de pigeonneau de Sainte-Anne d'Auray, sauce à l'hydromel
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Bu Pun Su: Monk fish cooked in salt served with smoked cabbage puree
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Bu Pun Su: Veal served with Onion and Radish
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Bu Pun Su: Fromages de Bernard Anthony, affineur
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Bu Pun Su: Comté de Garde Exceptionnelle, truffe noire
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Bu Pun Su: Macaron au topinambour [fuseau], chocolat noir araguani
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Bu Pun Su: Ananas en aigre doux
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Bu Pun Su: Millefeuille “Caprice d’Enfant”
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Bu Pun Su: Mont-Blanc aux marrons