Our Menus

Bouchées Apéritives
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Amuse Bouche
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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
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Pré Dessert
*****
Choice of Dessert from “A la Carte”
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Mignardises

Bouchées Apéritives
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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
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Pike and haddock quenelle with a melting spinach heart.
Stir-fried seasonal mushrooms. Breaded quail eggs.
Foamy girolle mushroom sauce.
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Roasted turbot fillet.
Swiss chard with butter.
Crispy barbajuan with chard risotto and mascarpone
Tumeric butter sauce
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Pause fraîcheur
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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 €