Menus Card

The restaurant is closed on Sunday evenings, Mondays & Tuesdays.

The formulas of the Menu Carte offer you a wider choice, presenting dishes always worked in accordance with the product, the seasons and the market.

• Millefeuille of Crab with Celery and Green apple, Avocado and Squid ink Vinaigrette, Salad

• Cold Duck liver marinated in Terry Yaki, Heart of Palm, Citrus Chutney and Crunchy Cabbage Salad

• Smoked Scottish Red Label salmon, Potato and Seaweed Millefeuille and Dill Light Cream

• Escalope of pan-fried duck liver with rhubarb, round radishes and Saté jus (suppl.8 €)

• Veal's sweetbreads, macaroni gratin, pea purée with tarragon and caramelised onions (suppl. €15)

• Turbot fillet, artichoke barigoule, roasted green asparagus and mashed artichoke hearts (suppl. €15)

• Noisettes of red tuna snacked on a raviole of Mushrooms, steamed fennel and lobster sauce

• Quasi of French Veal with Colonata Bacon, roasted white and green asparagus and stewed fresh morels

• Breton lobster with artichoke, chanterelle mushrooms and green Asparagus (suppl.15 €)

• Cheese plate, Chutney and Salad

• Home made Ice and Sorbet, Madeleine

• Chocolate cube, praline crunch & hart of sour caramel and Ivory ice cream

• Pavlova of local strawberries, light cream with caramelised pistachios and basil sorbet

• Rhubarb Tatin on Breton Shortbread and Frangipane, Fromage blanc and Tonka Bean Sorbet

• Raspberry, light pistachio cream and crunchy Arlettes