- Starters
- Pan-fried foie gras € 22.00
- with tart strawberry-beetroot garnish, sesame tuile biscuit
- Sea bass€ 22.00
- carpaccio of cured sea bass, bell-pepper and yellow courgette chutney,
herring eggs and emulsion
- Mackerel and fig€ 16.50
- under a fine layer of fresh pasta, mackerel and fig tapenade,
cold yellow ratatouille
- "Bloody Mary"€ 14.00
- tomato soup seasoned like a Bloody Mary,
tomato and celery tartar, smoked-scamorza-cheese emulsion
- Foie gras€ 19.50
- foie gras and Jordan-almond powder, prunes stewed in green tea
- Langoustines€ 19.50
- creamy risotto served cold, pan-cooked langoustines,
courgette salad with marinated anchovies and curried yogurt
- Fishes
- Red rascasse and rosefish
€ 19.50
- fillet of rascasse (scorpion fish) and rosefish, pearled barley
cooked in herb bouillon, haddock jelly, parsley sap in olive oil
- Tuna€ 23.00
- pan-fried fillet, buckwheat crisp and Cancale oyster sauce
- Turbot€ 26.00
- with lightly cooked baby spinach leaves,
truffle gnocchi and roasted-fishbone jus, lemon pulp
- Meats
- Veal€ 19.50
- rolled scaloppini with confit of seasonal vegetables,
Paimpol white-bean humus
- Lamb€ 23.00
- slow-cooked shoulder of lamb, kefta, grilled aubergines
red-pepper-chorizo jus
- Veal sweetbreads or beef filet€ 26.00
- girolle mushrooms, crunchy risotto
and shallots caramelized in amaretto
- Beef and foie gras€ 26.00
- filet of beef topped with warm foie gras
- Cheeses
- Stuffed brie cheese€ 7.50
- Brie de Meaux stuffed with Calvados (apple brandy) soaked raisins
and mascarpone, rocket salad dressed with walnut oil
- Cheese tray € 9.00
- Home-made yoghurt € 5.00
- depending on the chef’s inspiration of the day
- Green salad € 3.50
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