Menus Carte

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.

• White asparagus with wild garlic, ravioli of frog's leg, Breton sea urchin cream, crispy cuttlefish ink

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

• Crispy veal head with aromatic herbs, roasted and raw green asparagus in thin slices, Mesclun

• Cold Duck liver with Rhubarb chutney and candied section, Radish and sesame salad marinated in Terry Yaki

• Pan-fried Breton langoustines in Kadaïf, Artichoke purée with Anchovies and Barigoule, sauce vierge au Jus de viande

• Piece of French Beef, Millefeuille of Swiss Chard in green dress, Roasted Green Asparagus and Crispy Polenta

• 1/2 Pigeon, mashed peas with wasabi, fricassee of fresh morels, cylinder of potatoes with bacon Colonata

• Cheese plate, Chutney and Salad

• Home made Ice and Sorbet, Madeleine

• Dark Chocolate cube, Praline, Passion fruit Toffee heart, White Chocolate Ice Cream

• Marinated Périgord strawberries, cheesecake like a foam with almond milk, Opaline tube, Basil sorbet

• Millefeuille of Apple, Light Vanilla cream et blackcurrant Sorbet