Our menus

Amuses bouche

Low temperature cooked organic egg,

lobster juices reduction, ham shavings.

Red label farm chicken leg with a fine foie gras mousseline,

mashed butternut, black pudding emulsion.

Coriander clementine : coriander creamy and jelly,

Mandarine Impériale emulsion, clementine sorbet.

Only at lunch, not available on Sunday et public holidays.

Amuses bouche

Prélude gourmand – appetizer

Composition around the squash, stuffing with fresh goat cheese from the

Teulé family, light almond milk & butternut sauce, candied orange zests.

Head to tail Pikeperch fillet cooked at a low temperature,
“Coco de Paimpol” bean mousseline with Argan Oil,
marinade reduction with red cabbage juice.

or

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.

Assortments of cheeses ripened by Xavier Thuret MOF 2007

Desserts from our card

Sweet petit fours

Amuses bouche

Prélude gourmand – appetizers

Cold and hot sea duo

Hot oysters with granny apple juice, mackerel in escabeche,

Artichoke cream, hollandaise sauce with Sudashi

Rare grilled scallops from our shores on a semolina of multicolored cauliflowers,
slightly saffron perfumed bards broth.

Roasted roe deer back in crust of Cazette hazelnut, gooseberries juice iced quince, forestière croquette with squid ink,  authentic Grand Veneur sauce.

Assortments of cheeses ripened by Xavier Thuret MOF 2007

Desserts from our card

Sweet petit fours

Unique Menu for all the guests – Served for lunch until 1 pm and dinner until 9 pm

Degustation menu : comes in eight services

Our head chef and his team invite you to discover their cuisine with this special menu, inspired by the local fresh products receipts.

Don’t hesitate to request more information about this particular menu

Unique menu for all the guests – Served for lunch until 1 pm 13h and dinner until 9 pm