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.
STARTERS (20 € a la carte)
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Millefeuille of Crab with Celery and Green apple, Avocado and Squid ink Vinaigrette, Salad
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Cold Duck liver with Rhubarb, Rhubarb Chutney and Multicoloured Beetroot Pickles
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Fricassee of snails and veal head in green dress, cream of porcini mushrooms with watercress and crisp red cabbage salad
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Warm duck liver around Corn, Red berries sauce (suppl. €8)
MAIN COURSES (38 € a la carte)
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½ Carlux' pigeon, crispy leg, parsnip purée & Celery spiral with Guanciale and stewed cabbage
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Butcher's cut, melting Noirmoutier potatoes, carrot purée and julienne of snow peas with almonds
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Crispy pressed Breton skate with herbs with squid ink, , butternut millefeuille with seaweed, kale and lobster sauce
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Crispy Langoustines in Kadaïf, Salsify and Pacchieri stuffed with Porcini mushrooms, shellfish sauce (suppl. €15)
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Roast sweetbread, stewed Tarbais beans, pan-fried local porcini mushrooms with fresh walnuts and spinach shoots (suppl.15 €)
CHEESE & DESSERTS (17 € a la carte)
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Cheese plate, Chutney and Salad
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Home made Ice and Sorbet, Madeleine
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Chocolate cube, praline crunch & hart of sour caramel and Ivory ice cream
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Caramelised millefeuille with fresh raspberries, light cream Cheese cake and sorbet Yogurt
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Fresh end confit strawberries and rhubarb, meringue sticks, pistachio ice cream