Our Menus

Back to basics. Noble products and raw material valued and chosen according to the seasons. That is the philosophy of this menu, in permanent evolution. Tradition is also the future.

Our Executive chef, Dominique Michou, invites you to compose your menu "à la carte".

First Dish

Lobster tartar on a thick cream base accompanied by Breton sardines with olive oil and curry fennel salad
Chef's Tapas (supplement of € 12,00)
Pink peppered royal mackerel, tempura salsifis with fish soup stock
Parmesan sable with crapaudine beetroot, red mullet escabèche coated in fresh ewe cheese
Olive gazpacho, medium cooked veal with basil and fresh crispy herbs

Second Dish

Cod fillet with a Parisian mushroom crust, light potato mousse and parsley purée
"Petit bâteau" sole with smoked bacon and potato towers with foie gras stuffing
"Petit bâteau" sole (500 gr) grilled or meunière (Supplement on your "Parcours" : € 32,00)
Cubes of peppered beef fillet, red wine glaze and a polenta of oxtail au gratin
Roasted pigeon with tighs confit, crunchy green peas and carrots cooked the chef's way
Roasted pork noisettes, raw artichokes, andouille croquette and Parisian mushroom macaroni

Third Dish

Selection of carefully chosen cheeses
or
Dessert

Unlimited chocolate mousse served with lightly whipped cream
Fruits of the forest, dark chocolate crumble, white chocolate icing and frosted paprika
Poached peach, carrot crème brûlée and chardonnay sorbet
Upside-down Mille-Feuille with caramelised apples and vanilla chiboust
Raspberry marmelade crêpes with hibiscus sorbet and pistachio tapenade