STARTERS

DECLINATION OF DUBLIN BAY PRAWNS,
In tartare with coriander, consommé of kefir leafs.
Crispy with an avocado-passion fruit condiment.
Ravioli scented with combawa, Crémant rosé bisque.   46€

 

CRAB FROM THE BRITTANY COAST,
Seasoned with Pil Pil sauce ; smoked swordfish salpicon and multicoloured cauliflowers.    36€

 

DUCK FOIE GRAS FROM MAISON DUPERIER, 
              Nice slice of roasted foie gras, ravioli garnished with a thin marmalade of quince, fresh hazelnuts and leaves of oxalis.

Quince juice and grape liquor vinegar.    34€

 

COUNTRY PORCINI MUSHROOMS,
In traditional fricassée,accompanied with cubes of foie gras and a fine Moka d'Ethiopia mousse.

Melba of porcini mushrooms with hazelnut oil from the Méjane mills and burnet.       34€

 

MAINS

GILT-HEAD BREAM FROM THE BRITTANY COAST,

 In soft bread crust ; morel mushrooms with Viré-Clessé Vendange Levroutée, fresh nuts, comté cheese and red orach.   54€

 

MONKFISH FROM NOIRMOUTIER,

                              Cooked slowly ; fricassee of squid and Paimpol beans, crunchy Kintoa porc belly and velvet of watercress from Méréville.  48€

 

FARM-REARED LIMOUSIN VEAL,

Roasted in the pan ; sautéed wild mushrooms and Agnolottis garnished with a purée of artichokes. Jus-court.   62€

 

HARE FROM BEAUCE IN TWO WAYS,

Served blue ; cabbage leaf sprinkled with cazette powder and red beets in a sweet and sour sauce.

Royal style ; velvet of root vegetables.   54€

 

YOUNG GROUSE FROM SCOTLAND,
Roasted breast fillet with Chasselas grapes, lean pork belly from Bigorre and peaty juice.

Fricassée of black trumpets, Swiss Chard, endives.    58€

 

DESSERTS & CHEESE

CHEESE SELECTION BY BERNARD ANTONY & TERROIR D'AVENIR,

Accompaniments : Homemade fruit jelly, Vallée du Lot honey and grilled bread.  22€

 

POIRE ET SAFRAN,

Poached, saffron foam, almond soft biscuit, Medjoul date and pear in eau-de-vie sorbet.   22€

 

CARAÏBES,

Fresh mango and coulis, cubes of celery, tapiocca and whipped cream with vanilla from Tahiti.

Coconut flavoured sorbet and Caribbean foam.  22€ 

 

CHOCOLATE

                                                      Cazette biscuit base, Guanaja 70% ganache and creamy chocolat Itakuja and passion fruit.

Hazelnut sorbet from Campanie.   22€

 

MONT BLANC JS,
Meringue garnished with a light cream of marron perfumed with Michel Couvreur whiskey,
beetroot ice cream and coulis of cassis.  22€


INITIATION MENU

Available for all guests of table
 

MISE EN BOUCHE
*
CRAB FROM THE BRITTANY COAST,
Seasoned with Pil Pil sauce ; smoked swordfish salpicon and multicoloured cauliflowers.


*

GILT-HEAD BREAM FROM THE BRITTANY COAST,

                                    In soft bread crust ; morel mushrooms with Viré-Clessé Vendange Levroutée, fresh nuts, comté cheese and red orach.


*

YOUNG GROUSE FROM SCOTLAND,

        Roasted breast fillet with Chasselas grapes, lean pork belly from Bigorre and peaty juice.

Fricassée of black trumpets, Swiss Chard, endives and cream of celery.


*


FOURME D'AMBERT CHEESE,

Creamy blue cheese, fresh Muscat grape and red porto and pinot noir reduction.

 

*

PEAR & SAFRAN

Poached, saffron foam, almond soft biscuit, Medjoul date and pear in eau-de-vie sorbet.


*


CHOCOLATE,
      Cazette biscuit base, Guanaja 70% ganache and creamy chocolat Itakuja and passion fruit. Hazelnut sorbet from Campanie.


*


PETITS FOURS


5 courses:   130€
With wine pairing "Découverte": 220€


BAR MENU

Available from 12:15 to 14:30 and from 19:15 to 22:00
For a light snack at the bar with a glass of wine

 

 

Duck foie gras terrine   19€

House-made terrine.   12€  

Andouille Guéméné three months refining - Maison Rivallan-Quidu.   8€ 

Aveyron sausage - Maison Conquet.   7€ 

Cousine sausage - Maison Conquet   5€

Selection of cheeses   18€ 

Green salad   10€