Our Menus
Business menu
Entrance
Duck leg raviole with girolle mushrooms
Oyster mushrooms foam
*****
Dishes of your choice
Guinea fowl supreme stuffed with shiitake mushrooms.
Chestnut with whisky cream
Salsify with juice and gnocchi
Meat juice
Or
Sar fish cooked on skin. Broccoli and ginger cream
Multi-coloured carrots. Sar fish and oyster tartar on a carrot tempura
Lemon butter sauce
*****
Cheese Platter
****
Dessert
Revisited “Ile flottante” on a clementine custard,
Citruses pieces madeleine cake with lemon zest
Mandarin sorbet
Starter & Dish or Dish and dessert – 40 €
Starter, Dish, Dessert – 45 €
Starter, Dish, Dessert & Cheese – 50 €
Lunch only from Tuesday to Saturday,
Not available on bank holidays
Menu Plaisir
Bouchées Apéritives
*****
Amuse Bouche
*****
On a creamy butternut, confit wild salmon cubes with olive oil. Heritage vegetables. Wrapped green cabbage with mashed butternut and confit salmon
or
Paimpolbeans soup with truffle, confit pig breast.
Grated autumnal truffle.
*****
Roasted monkfish medallion with semi-salted butter.
Autumnal rolls with shellfish and fregola sarda pasta.
Colourful carrots, carrots foam.
Watercress sauce.
or
Veal rump stuffed with chestnut pieces and seasonal mushrooms.
Crispy fingers with confit veal neck and Jerusalem artichoke.
Seasonal vegetables and gnocchi.
Brown butter veal juice
*****
Cheese Platter from Mr Vergne
& goat cheese from Mr Rio
*****
Pré Dessert
*****
Choice of Dessert from “A la Carte”
*****
Mignardises
In 6 services – 78 €
With 3 glasses of wine – 119 €
Menu Dégustation
Bouchées Apéritives
*****
Scallop in two ways: snacked and in tartar like vegetal cannelloni.
Cauliflower puree with grilled almonds pieces.
Touches of Perle Noir caviar.
Lemon whipped cream
*****
Pike and haddock quenelle with a melting spinach heart.
Stir-fried seasonal mushrooms. Breaded quail eggs.
Foamy girolle mushroom sauce.
*****
Roasted turbot fillet.
Swiss chard with butter.
Crispy barbajuan with chard risotto and mascarpone
Tumeric butter sauce
*****
Pause fraîcheur
*****
Deer tournedos with foie-gras.
Braised endive with honey.
Crispy quince chutney Walnuts kernel.
Grand veneur sauce.
*****
Cheese Platter from Mr Vergne
& goat cheese from Mr Rio
*****
Pré Dessert
*****
Choice of Dessert from “A la Carte”
In 8 services – 110 €
With 4 glasses of wine – 165 €
Menu Inspiration
The Chef propose a 10 courses menu,
created from the A la Carte and his inspiration !
This menu will be served to the whole table,
it is served for lunch until 12h45 and for dinner until 20h45
10 courses at – 135 €
With 5 glasses of wine – 200 €
Menu Kids
Children menu under 12 years old
Two formulas to choose according to their appetite
2-course meal at 23 €
3-course meal at 30 €