At dinner time...
Main Course Only : 25€ / Starter – Main Course: 32€ / Starter – Main Course - Dessert : 38€
all the week's dinners, saturday lunch & dinner and banks holidays !
( Please note: during public holidays we only offer the evening menu. )
Starters
Lightness …
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Poached octopus carpaccio in court-bouillon,
lovage mayonnaise, Japanese black garlic purée, cauliflower pickles, lovage oil with Espelette pepper. -
Open spider and langoustine ravioli,
heirloom tomatoes, cucumber and daikon, bisque veil, snacked langoustine, egg yolk coulis with wild pepper. -
Homemade foie gras flavored with Coteaux du Layon and kampot pepper,
brioche with seeds and nuts, rhubarb compote. (Supplement 5€)
Main courses
Essentially...
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Roasted cod fillet,
lemony avocado cream, zucchini cannelloni, basil and piquillo peppers, sautéed samphire, piquillo coulis. -
Roasted duck breast,
smoked corn purée with oregano, redcurrants, confit Roscoff onion, popcorn foam, and sautéed corn. -
Roasted veal,
pea planter with sucrine and spring onion, pea puree, green lentil tiles from Puy, spring onion emulsion with green curry.
blablazla
Desserts
Sweets...
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Strawberry dome,
strawberry and pepper insert, sponge cake, strawberry rose coulis, lime meringue. -
Tahiti vanilla cream,
apricot compote with Timut pepper, Breton shortbread, nectarines, and apricot sorbet. -
Fresh cherries,
pickled and candied, Genoa bread, gin and basil granita, fresh milk foam, cherry tuiles.
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Selection of cheeses from the “Crèmerie des Carmêlites”.
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And of course,
our chocolate fondant with a salted butter caramel heart and its white cheese ice cream.
This menu is an exemple. We will try and keep up-dated; however, we do work with fresh products and sometimes we need to adjust... Thank you for your understanding.
BIB Gourmand 2023 (for the 8th consecutive year)