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 Artichoke Heart, Green Bean Salad with Walnuts

• Pan-fried Duck liver, Crispy Polenta and Cherry Selection

• Pyrenean suckling lamb, steamed Sucrine and Celtuce, pan-fried Girolles with fresh almonds

• Breton lobster, its claw in ravioli, grenaille potatoes and Girolles with fresh almonds

• Veal's sweetbreads, gratin of macaroni, mashed peas with tarragon and caramelised onions

• 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