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La Carte


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

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La Carte


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

 

STARTERS

SCALLOPS,
Cut and seasoned with a reduction of Corsican Clementine; guacamole of avocado with lime and crispy buckwheat.   38€

 

MORELS AND ASPARAGUS FROM VAUCLUSE,
In fricassee creamed with Viré-Clessé Vendange Levroutée; Bigorre black pork ham shavings.    38€

 

VIVIER-SUR-MER,
Natural crab, wild sea bream, razor clam, periwinkles, shrimps and seasonal vegetables seasoned with a tosazu sauce.    36€

 

DUBLIN BAY PRAWNS IN 3 WAYS,
 - Steam, Pil Pil sauce with vegetal plankton.
 - Crispy, basil / mango condiment.
 - In ravioli with aromatic herbs, carrot juice with ginger.    46€

 

DUCK FOIE GRAS FROM MAISON DUPERIER,
Roasted, ravioli garnished with rhubarb, celery stalk, fresh almonds and herbs. Rhubarb juice with maple syrup.  34€

 

MAINS

LINE-FISHED SOLE,

Meunière way and raised of Pantelleria capers. Crispy white asparagus from Vaucluse, pomelos / Campari sauce.   58€

 

LINE-CAUGHT BASS AND SEA URCHINS FROM BRETON COAST,
In bread crust ; braised Loroise cabbage flavoured with bergamot and sea urchin bisque. Melba of rye bread with coral and seaweed.   54€

 

SPRING SWEETBREAD,

Sauteed ; grilled sucrine lettuce, peas and button mushrooms with smocked lard.  58€

 

FRENCH MATURE BEEF FILLET,

Seared with fresh butter and Sarrawak black pepper; sweet-and-sour beetroot, smoked ricotta and crispy onions from Cevennes. Pinot noir sauce.  64 €

 

YOUNG PIGEON FROM MESQUER,
Roasted breast with summer savory, cabbage with legs and salmis sauce. Green asparagus from Vaucluse
with bacon of black pig from Bigorre and crispy potato.    56€

 

DESSERTS & CHEESE

CHEESE SELECTION,
 with fruit jelly and grilled bread.  22€

 

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

 

LEMON FROM SICILY AND KALAMATA OLIVES,
Unctuous cream, crispy biscuit with pine nuts, basil sorbet, calisson and iced black olives mousse.   21€ 

 

CHOCOLATE AND VANILLA,
Crisp dessert with chocolate garniched with soft biscuit, Guanaja 70% mousse and smocked black tea cream.

Whisky sauce and grilled Papouasie vanilla ice cream. Jerez vinegar caramel.     22€

 

PINA COLADA,
Meringue garnished with pineapple / cucumber and coconut cream. Coconut sorbet and Caribbean foam.  21€

 


INITIATION MENU

Available for all guests of table
 

MISE EN BOUCHE
*
VIVIER-SUR-MER,
Natural crab, wild sea bream, razor clam, periwinkles, shrimps and seasonal vegetables seasoned with a tosazu sauce.
*
LINE-CAUGHT BASS AND SEA URCHINS FROM BRETON COAST,

In bread crust ; braised Loroise cabbage flavoured with bergamot and sea urchin bisque. Melba of rye bread with coral and seaweed.
*
FRENCH MATURE BEEF FILLET,

Seared with fresh butter and Sarrawak black pepper; sweet-and-sour beetroot, smoked ricotta and crispy onions from Cevennes. Pinot noir sauce.
*
MANIGODINE CHEESE,
Creamy, Corsican clementine juice, flowers Cazette and lamb's lettuce salad seasoned with hazelnut oil.
*
PEAR AND SAFFRON,
Poached, saffron foam, almond soft biscuit, Medjoul date and pear in eau-de-vie sorbet.
and
CHOCOLATE AND VANILLA,
Soft biscuit, Guanaja 70% mousse and smocked black tea cream. Whisky sauce and grilled Papouasie vanilla ice cream. Jerez vinegar caramel.
*
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€

 

 

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Lunch Menus


Tuesday to Saturday
From 12:15 to 14:30

Lunch Menus


Tuesday to Saturday
From 12:15 to 14:30

ENTREES
 

Shellfish,

Mariniere style with lemongras, fregula sarda.

Or

White asparagus from Vaucluse, calf tongue,

Crisply asparagus, tender calf tongue and tartare sauce.

 

 

MAINS
 

Wild meagre,

Cooked with olive oil, green peas velvety, chorizo iberico from Bellota and Corsican grapefruit.

Or

Duckling farm of the Dombes,

Roasted filet, bitter orange sauce with rhubarb, braised carrots and kabu turnip, giblets toast.

 

DESSERTS

 

Ripened cheeses,

Selection of 3 cheeses with green salad.

Or

Rhubarb from the garden,
Declination : cream - marmalade - ice cream;
Pistachio biscuit, fresh grapefruit and Timut pepper.

 

- - -  PETITS FOURS- - -

 

LUNCH MENUS

3 courses :  45€