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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

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€

 

 

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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
 

Calf tongue from maison Vadorin,

In slices, seasoned with a Tonnato sauce ; romanesco cabbage, pickled Roscoff onions, capers, 

shavings of parmesan and tarragon oil.

Or

Organic fresh eggs, 

Runny and crispy egg yolks and egg whites in cubes ;

Thin slices of haddock and velouté of camus artichokes

 

 

MAINS
 

Meagre fish from the Normandy Coast,

On a thin golden sesame crust ; variation of orange flavoured carrots and Noilly Prat sauce.

Or

Hen pheasant,

Breast fillet roasted in butter ; corn fresh mousseline and fried chanterelle mushrooms.

Thigh caillette with cabbage and Salmis sauce.

 

DESSERTS

 

Ripened cheeses,

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

Or

Paris-Forest,

Choux pastry garnished with a hazelnut praline puree, iced parfait with ceps

Foam flavoured with Marsala wine and wild mushrooms.

 

- - -  PETITS FOURS- - -

 

LUNCH MENUS

3 courses :  45€