Taxes and service included. French origin meat.
Composition around the squash, stuffing with fresh goat cheese from the
Teulé family, light almond milk & butternut sauce, candied orange zests,
pumpkin and cumin cappuccino.
Cold and hot sea duo
Hot oysters with granny apple juice, Mackerel in escabeche,
Artichoke cream, hollandaise sauce with Sudashi.
Half foie gras scallop fried then lacquered with yuzu and soy sauce,
“Dashi” broth, ravioli of celery, enoki and truffle, foie gras emulsion,
puff pastry with wakame.
Our card is renewed regularly
Our dishes may change regularly depending on fresh food supplies
Head to tail Pikeperch fillet cooked at a low temperature,
“Coco de Paimpol” bean mousseline with Argan Oil,
marinade reduction with red cabbage juice.
Rare grilled scallops from our shores on a semolina of multicolored cauliflowers,
slightly saffron perfumed bards broth.
Composition around the « Red Label Fermier Grand Maître » Chicken :
Stuffed leg with a fowl and sea lettuce mousseline, fowl supreme roasted in seeweeds butter, potatoes, fowl juice perfumed with passion berries.
Roasted roe deer back in crust of Cazette hazelnut, gooseberries juice iced quince, forestière croquette with squid ink, authentic Grand Veneur sauce.
Roasted tender pigeon supreme, giblets and cherries tartlet,
leg confit, Porto and fowl juice.
Half pigeon : 35 € – pigeon : 50 €
To delight refined palates
Our selection of desserts to finish your meal smoothly.
Assortment of three cheeses ripened by Xavier Thuret MOF 2007,
side dish and arugula sorbet.
Please order at the beginning of your meal
Le Saint-Emilionnais :
Guayaquil dark chocolate from Tanzania, light cream with flower petals,
Chasselas grape, grape sorbet, Merlot jam.
Clementine and coriander :
Clementine jelly, creamy coriander, pink champagne emulsion,
clementine sorbet, crispy citrus tiles.
Coffee and whiskey :
Coffee & whiskey mousse, salted butter caramel heart, Joconde biscuit with cocoa nib,
milk jam ice cream.