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La Carte


Tuesday to Saturday
From 12:15 to 14h30 and from 19:15 to 22:00

EN / FR

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La Carte


Tuesday to Saturday
From 12:15 to 14h30 and from 19:15 to 22:00

EN / FR

 

STARTERS

CRAB FROM THE BRITTANY COAST,

Seasoned with a basil burrata ; Noa cucumber and vegetal water. Ajo blanco.      39€

 

BLUE LOBSTER,

Portion of lobster tail and cripy lobster pincer seasoned with coral and tagete mayonnaise.
Seasonal tomatoes seasoned with condiment.
Chilled shellfish and herbal water. 42€

 

DUCK FOIE GRAS FROM MAISON DUPERIER,

Roasted slice in Grains of Paradise ; Solliès fig seasoned with vinegar liquor, Nashi pear,
Cazette flower and duck juice.      38€

 

CEPE MUSHROOMS,

     "En fricassée"  ; duck foie gras, Etiopia Moka light fine mousse and pimpernel. Thin slices of cepe mushrooms with hazelnut oil
from Moulin de Méjane.   35€

 

MAINS

 

RED MULLET FROM L’ILE D’YEU,

Seized with olive oil ; risoni pasta seasoned with sobrossada and fresh herbs squid. Bouillabaisse seasoned with anchovies.   54€

 

WILD GILT-HEAD BREAM FROM THE BRITTANY COAST,

         Served on soft bread crust ; creamed chanterelle mushrooms with Savagnin from Stéphane Tissot, fresh nuts,
comté cheese and red orach.  56€

 

YOUNG GROUSE FROM SCOTLAND,

Roasted breast fillet with Chasselas grapes, black pork belly from Bigorre and peaty jus. Fricassée of wild craterellus mushrooms,
Swiss Chard, chicory and a celery purée.   62

 

FARMER LAMB FROM THE PAYS D'OC,

Roasted rack of lamb ; fine mint zucchini puree and coriander lamb sweetbread.
Piquillo stuffed with braised shoulder in oriental condiment. Spicy juice.     62

 

FARM-REARED VEAL FROM LIMOUSIN,

Rack roasted in the pan ; sautéed wild mushrooms and Agnolottis garnished with a purée of artichokes.
Jus-court. 64€

 

DESSERTS & CHEESE

CHEESE SELECTION BY BERNARD ANTONY & TERROIR D'AVENIR,

Accompaniments : Quince paste, homemade jam, honey from Vallée du Lot, bread toasted.  22€

 

SOLLIES FIG & POITEVIN GOAT CHEESE,

Crispy almonds biscuit - batter-pudding ; fresh and marinated fig.
Thin lace biscuit, honey creamy, fresh goat cheese icecream and soufflé.  22€

 

WILLIAMS PEAR & CARAMEL,

Paached in a Michel Couvreur whisky sirop ; almond craknel biscuit, smooth caramel, pear sorbet and crumble.
Pear cooking juice with pure sea salt.   22€ 

 

PEACH & LEMON VERBANA,

Roasted peach, lemon verbana mousse and ice cream. Traditional "Arlette" and
variation of roasted quinoa : biscuit/ chantilly/ caramelized soufflé.  22€

 

CHOCOLATE-DILL & MACADAMIA NUT,

Dark chocolate foam pebble and dill ganache cream. Manjari creamy, cocoa crumble,
caramelized macadamia nuts icecream.  22€

 

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Initiation Menu


Tuesday to Saturday
From 12:15 to 14h30 and from 19:15 to 22:00

Initiation Menu


Tuesday to Saturday
From 12:15 to 14h30 and from 19:15 to 22:00

INITIATION MENU

Available for all guests of table
 

MISE EN BOUCHE
*

CRAB FROM THE BRITTANY COAST,

Seasoned with a basil burrata ; Noa cucumber and vegetal water. Ajo blanco.  


*

RED MULLET FROM L’ILE D’YEU,

Seized with olive oil ; risoni pasta seasoned with sobrossada and fresh herbs squid. Bouillabaisse seasoned with anchovies.     


*

YOUNG GROUSE FROM SCOTLAND,

Roasted breast fillet with Chasselas grapes, black pork belly from Bigorre and peaty jus. Fricassée of wild craterellus mushrooms,
Swiss Chard, chicory and a celery purée.


*


BLUE CHEESE FROM AUVERGNE FARMER POD,

Ice cream ; flan with dried swiss pears (Schlorzifladen). 

 

*

PEACH & LEMON VERBANA,

Roasted peach, lemon verbana mousse and ice cream. Traditional "Arlette" and variation of roasted
quinoa : biscuit/ chantilly/ caramelized soufflé. 


*

CHOCOLATE-DILL & MACADAMIA NUT,

Dark chocolate foam pebble and dill ganache cream. Manjari creamy, cocoa crumble,
aramelized macadamia nuts icecream


*


PETITS FOURS


6 courses :   130€
With wine pairing Crémant de Bourgogne, 6 glass of wine "Découverte", water Fresh and coffee : 240€

 
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Lunch Menu


Tuesday to Saturday
From 12:15 to 14:30

Lunch Menu


Tuesday to Saturday
From 12:15 to 14:30

ENTREES
 

Bonito Fish from Basque Country,

Tataki style seasoned with a condiment of tomato/ rosemary/ Banuyls vinegar. Smooth ricotta cheese, green beans and black Solliès figs.

Or

Farm Snails from Jura,

"Gros Gris" seasoned with divelled sauce and wild mushrooms. Celeriac light fine mousse and crispy Kintoa pork belly.

 

MAINS
 

Squid from Guilvinec & Mussels from l’Ile de Groix,

Pan-sautéed with parsley and garlic, mussels "marinières" and guindillas. Risetto pasta with saffron and chorizo and emulsified rock fish broth.

Or

Farm Lamb from Aveyron,

Slowly oven-baked braised shoulder; fine purée of sweet Cévennes onions seasoned with Espelette pepper. Fresh herbs, Paimpol white beans and black Taggiasche olives in lamb jus.

 

DESSERTS

 

Ripened cheeses,

Selection of three cheeses with green salad, toast and quince jelly.

Or

Linzer with Red Berries,

Light hazelnuts sponge cake, light meringue, stewed red berries and icecream. Linzer biscuit and siphon.

 

- - -  PETITS FOURS- - -

 

LUNCH MENU

3 courses :  49€

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Event Menu


For your Friend, Family or Business events
For 8 and more guests

Event Menu


For your Friend, Family or Business events
For 8 and more guests

FOR your friend, family or business events

all inclusive, for 8 and more guests

 

 

CREMANT DE BOURGOGNE

*
MISE EN BOUCHE


*

CRAB FROM BRITTANY COAST,

Seasoned with a basil burrata ; Noa cucumber and vegetal water. Ajo blanco.   

Wine pairing : Glass of Chardonnay #1 chosen by our Sommelier


*

RED MULLET FROM L’ILE D’YEU,

Seized with olive oil ; risoni pasta seasoned with sobrossada and fresh herbs squid. Bouillabaisse seasoned with anchovies.

Wine pairing : Glass of Chardonnay #2 chosen by our Sommelier


*

YOUNG GROUSE FROM SCOTLAND,

Roasted breast fillet with Chasselas grapes, black pork belly from Bigorre and peaty jus. Fricassée of wild craterellus mushrooms,
Swiss Chard, chicory and a celery purée.

Wine pairing : Glass of Pinot Noir chosen by our Sommelier


*

CHOCOLATE-DILL & MACADAMIA NUT,

Dark chocolate foam pebble and dill ganache cream. Manjari creamy, cocoa crumble,
caramelized macadamia nuts icecream. 


Wine pairing : Glass of "Vendange Levroutée" chosen by our Sommelier

*

MIGNARDISES

 

EVENT MENU

4 courses with wine pairing "Découverte"  : 220€/pers

( "Fresh" water & coffee included)

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Bar Menu


Tuesday to Saturday
From 12:15 to 14h30 and from 19:15 to 22:00

Bar Menu


Tuesday to Saturday
From 12:15 to 14h30 and from 19:15 to 22:00

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€