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La Carte


Tuesday to Saturday
From 12:15 to 14:15 and from 19:00 to 21:45

EN / FR

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La Carte


Tuesday to Saturday
From 12:15 to 14:15 and from 19:00 to 21:45

EN / FR

 

STARTERS

CRAB FROM THE BRITTANY COAST,

Seasoned with herbs and diced smoked Banka trout ; fine guacamole of avocado/ grapefruit/ passion fruit.      39€

 

DUBLIN BAY PRAWNS VARIATION,

- Grilled salpicons with coriander, refreshed with kefir leaves consommé.
- Crispy in a mango-basil condiment.
- Small ravioli flavoured with combawa, Crémant rosé bisque. 46€

 

DUCK FOIE GRAS FROM MAISON DUPERIER,

Roasted slice in Grains of Paradise, thin marmalade of quince, hazelnuts from Piemont and wood-sorrel leaves.
Spicy quinces juice and grape liquor vinegar.      38€

 

OYSTERS “ROYALES” N°2 FROM DAVID HERVE,

   Isigny cream seasoned with condiments and light jelly of cucumber / green apple juice.
Pig's trotters kromesky fritter.  32€

 

MAINS

 

LINE-FISHED BASS FROM CROISIC & WILD OYSTERS,

Poached with an aromatic butter, seasoned with oysters from Utah Beach tartare spiced with ginger / spring onions / lemon.
Celtuce and creamed juice of watercress from Méreville. 52€

 

SCALLOPS & WHITE TRUFFLE FROM ALBA,

Seized with nut-brown butter ; creamy roasted chestnuts, bard emulsion and toasted focaccia.   88€

 HARE FROM BEAUCE IN TWO WAYS,

- Served rare : cabbage leaf sprinkled with almond powder and red beets in sweet and sour sauce.
- Royal style : root vegetables velvet.     54

DEER FROM FRENCH HUNTING,

Filet roasted with Phu Quoc pepper and veiled with black pork belly of Bigorre.
Cream of roasted tuberous chervils, red cabbage in sweet and sour, speculoos and game sauce. 58€

  

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€

 

WALNUTS & CLEMENTINE,

Iced caramelized walnuts mousse covered with milk chocolate ; Isigny cream cloud, segment and gel of clementines.  22€

 

COMICE PEAR & CARAMEL,

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

 

ICED MERINGUE CAKE PUMPKIN SEEDS & CRANBERRIES,

Meringue garnished with pumpkin seeds icecream and cranberries sorbet. Crumble and vanilla chantilly cream. 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 14:00 and from 19:00 to 21:30

Initiation Menu


Tuesday to Saturday
From 12:15 to 14:00 and from 19:00 to 21:30

INITIATION MENU

Available for all guests of table
 

MISE EN BOUCHE


*

CRAB FROM THE BRITTANY COAST,

Seasoned with herbs and diced smoked Banka trout ; fine guacamole of avocado/ grapefruit/ passion fruit.


*

LINE-FISHED BASS FROM CROISIC & WILD OYSTERS,

Poached with an aromatic butter, seasoned with oysters from Utah Beach tartare spiced with ginger / spring onions / lemon.
Celtuce and creamed juice of watercress from Méreville.  

 
*

DEER FROM FRENCH HUNTING,

Filet roasted with Phu Quoc pepper and veiled with black pork belly of Bigorre.
Cream of roasted tuberous chervils, red cabbage in sweet and sour, speculoos and game sauce.


*


BLUE CHEESE FROM AUVERGNE FARMER POD,

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

 

*

COMICE 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.


*

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
 

Roséd Veal from the Basque Country,

"En tartare" ; Bouchots mussels, black radish and fine sea-scented mayonnaise. Jerusalem artichokes smooth and crispy.

Or

Gnocchi,

Parmesan gnocchi seasoned with a fresh herbs pistou. Grilled spring onions, Banka trout eggs
and a Dublin Bay prawn bisque.

 

MAINS
 

Line-fished Pollack,

Veiled with gold sesame and seized with olive oil ; stewed and fine mousse of carrot, didon cabbage
and carrot/coconut/ginger emulsified broth.

Or

Wood Pigeon in Traditional Pie,

Warm small "pâté" with foie gras in a puff pastry pie and rouennaise sauce.
Beetroots, lamb’s lettuce and chicory seasoned with vinegar juice and nuts oil.

 

DESSERTS

 

Ripened cheeses,

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

Or

Cheesecake & Orange,

Speculoos crumble, cream cheese light mousse, fresh orange segment and gel.
Baumkuchen and yoghurt from Peupliers farm sorbet.

 

- - -  PETITS FOURS- - -

 

LUNCH MENU

3 courses :  49€

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Event Menu


For your Friend, Family or Business events
For 7 and more guests

Event Menu


For your Friend, Family or Business events
For 7 and more guests

FOR your friend, family or business events

all inclusive, for 7 and more guests

 

 

CREMANT DE BOURGOGNE

*
MISE EN BOUCHE


*

CRAB FROM BRITTANY COAST,

Seasoned with herbs and diced smoked Banka trout ; fine guacamole of avocado/ grapefruit/ passion fruit.

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


*

LINE-FISHED BASS FROM CROISIC & WILD OYSTERS,

Poached with an aromatic butter, seasoned with oysters from Utah Beach tartare spiced with ginger / spring onions / lemon.
Celtuce and creamed juice of watercress from Méreville.

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


*

DEER FROM FRENCH HUNTING,

Filet roasted with Phu Quoc pepper and veiled with black pork belly of Bigorre.
Cream of roasted tuberous chervils, red cabbage in sweet and sour, speculoos and game sauce.

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 19:00 to 22:00

Bar Menu


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

BAR MENU

Available from 12:15 to 14:30 and from 19:00 to 21:45
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€