All dishes are composed of seasonal products, carefully selected with respect for nature, the land and a concern for daily quality.
3 Courses Set Menu : 46€ / 4 Courses Menu : 54€ - Menu available only at lunch time
Heirloom tomatoes from Anjou,
Seasoned with basil; vegetable water, chorizo Iberico de bellota, farm egg mimosa and Battaglione cucumber. Ajo Blanco.
Yellow Pollack from Plouguerneau,
Cooked with mother-of-pearl; pointed cabbage, fricassee of chanterelles and apricots. White butter with Noilly Prat and scented with fresh verbena.
Selection of Terroir d'Avenir Cheese
Home-made condiment, mixed with salads and aromatic leaves.
Poitou melon & fresh mint,
Melon balls marinated in a syrup flavored with long pepper; sponge cake, lime cream, gavotte and mint sorbet.
A LA CARTE
Red tuna of Line of Saint Jean De Luz,
Slabs with a tomato/Rancio vinegar condiment. Feta cheese from Peloponnese and green beans from Provence.
Britany Edible Crab,
Crunchy buckwheat tartlet filled with crab meat seasoned with a Pil Pil sauce. Celery stick and Albenga zucchini carpaccio. Glazed shellfish broth and lovage oil
Brittany coast langoustines,
Grilled/cooked; old-fashioned tomato and cucumber Battaglione seasoned with basil oil. Almond gazpacho and head broth.
Gnocchi & Summer Truffle,
Traditional gnocchi with parmesan cheese; meadow mousserons, Calabrian guanciale, summer truffle and white port emulsion.
Squab from Mesquer,
Roasted breast with savory; fresh corn and blackberry mousseline. Leg and giblets in Gyoza style raviole, green beans and chanterelle pickles. Salmis sauce with Pedro Ximenez vinegar. Half 28€ / 48€ Whole
Flavored with a butter flavored with verbena and Noilly Prat; potatoes linzer delicatesse, fricassee of girolles and apricots of Lizac. 42€ half /78€ Whole
Monkfish from Plouguerneau,
Grilled with Binchotan; Paimpol coconut, eggplant, tomato confit and Taggiasche olives. Emulsion of bouillabaisse with Kimchi.
Sweetbreads Maison Vadorin,
Pan-fried crispy and melting and seasoned with a veal juice with lemon and Pantelleria capers. Fricassee of chanterelles and sucrine salad.
Selection of Terroirs d'Avenir cheeses,
Home-made condiments, mixed salads and aromatic leaves.
Lemon from the Almafi Coast,
Carpaccio marinated in syrup; parfait glazed with honey from the Lot Valley, crispy meringue, syphon limoncello and tagette leaf sorbet.
Grand Cru Chocolate & Cherries from Y.Colombie,
Cocoa cookie, Millot chocolate whipped cream and milky Guanaja sauce. Jubilee cherries and its juice, Madacasgar vanilla ice cream
Maison Bourjot Raspberries & Black Sesame,
Millefeuille style; black sesame mousseline cream, Arlettes, fresh raspberries, sucs and sorbet.
IN FOUR COURSES
With wine & food pairing : 42€ extra
IN SIX COURSES :
With wine & food pairing : 60€ extra