Menus Gastronomic

The restaurant is closed on Sunday evenings & Mondays.

The Gastronomic formulas allow you to compose your menu according to your desires and to choose dishes that are always prepared with respect for the produce, according to the seasons and the market.

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

• Cold duck liver with bottarga, seaweed jelly and sesame cabbage salad

• Warm duck liver, pressed caramelised wild quince, verjus sauce

• French veal sweetbreads, macaroni gratin, braised green cabbage and caramelised onions, and pan-fried cep mushrooms and chestnuts

• Half Roasted blue lobster, its claw in a crispy tricorne, cep mushroom fricassee and steamed Tarbais beans, confit tomato petals

• Crispy scallops, beetroot variations, red cabbage compote with grapes and roasted salsify, meat jus

• Cheese plate, Chutney and Salad

• Home made Ice and Sorbet, Madeleine

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

• Stuffed purple figs, Sichuan pepper Chiboust cream, walnut crisp with chocolate chips, bergamot sorbet

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