LE 860 LA FAUCEILLE
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Address preparing highly refined dishes with seasonal products from the region.
Constantly on the rise, Le 860 is committed to excellence and looks to the future with customer satisfaction as its main objective. Young chef Yoann Mouton puts his art to work, using seasonal produce from the region to create highly refined dishes, both visually and palate-wise. A cuisine that subtly blends exotic delights with local produce. To judge, starters include foie gras marbled with raspberries, gold leaf and Opalys sweetness. Carpaccio of wild prawns marinated in exotic fruits, octopus sashimi and wasabi sorbet. For the main course: Pigeon: pan-fried supremes with lemongrass, black Crimean tomato jam with Jamaican pepper, pigeon jus. And for dessert, grand cru chocolates: Illanka creamy chocolate pure from Peru, Jivara espuma flavored with Tonka bean, Manjari ice cream pure from Madagascar... So if these few examples don't make your mouth water, you'll have to despair.
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