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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

SPIDER CRAB FROM THE BRITTANY COAST,

Seasoned with a basil burrata ; thin slices of John Dory "à la nacre", crisp spring vegetables
and rhubarb juice.   39€

 

BLUE LOBSTER,

Lobster tail seasoned with coral and tagete mayonnaise. 
Cripy lobster pincer, Battaglione cucumber and seasonal tomatoes seasoned with condiment. Chilled shellfish and herbal water.  44€

 

DUCK FOIE GRAS FROM MAISON DUPERIER,

Roasted slice ; sautéed chanterelle mushrooms, cloud and fresh almonds and medlars flavoured with elderflower.
Duck jus with poppy flower vinegar.     37€

 

SUMMER GARDEN,

       Vegetables, herbs and flowers seasoned with various condiments. Zucchini flower tempuras garnished with seasoning. Stracciatella ice cream with balsamic white vinegar, roasted mix of seeds/cereals.           36€

 

MAINS

 

MONKFISH FROM SAINT-GUENOLE,

Cooked "à la nacre" ; accompagnied with bouchot mussels, tomatoes and Dugléré sauce.
Chanterelles, peas and broad beans.  58€

 

WILD TURBOT FROM ILE-D'YEU,

          Cooked on the bone ; accompagnied with capers from Pantellaria. Small wild mushrooms and candied Datterino tomatoes.
Sicilian lemon fine mousseline.     62€

 

HALF-WILD DUCKLING OF PAUL AND OLIVIER RENAULT,

Roasted fillet with Tasmanian pepper; baby spring turnips and bitter Folfer cherry sauce.
Duck leg Barbajuan and vegetables pickled.    54

 

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

 

FARMER VEAL CHOP FROM LIMOUSIN (for two persons),
Browned, juice seasoned with Angostura bitter ; grattinéed parmesan ravioli stuffed with mediterranean aromas.
Tonnato condiment.     138€

 

DESSERTS & CHEESE

CHEESE SELECTION BY BERNARD ANTONY & TERROIR D'AVENIR,

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

 

SEASONAL STRAWBERRIES FROM MAISON BOURJOT,

Almonds and nut-brown butter biscuit, light Tahiti vanilla fine mousse, fresh strawberries,
cloud of Gruhier crémant, fresh basil meringue and sorbet.  22€

 

CHERRY FOLFER,

Crispy sweet base, creamy caramelized pecan nut mousse and cherry variation: fresh/ marinated/ sorbet.  
Cloud of rice pudding.    22€ 

 

RHUBARB FROM OUR GARDEN,

Variation : Roasted/ Sorbet/ Cloud/ Foam/ Gel.
Crispy almond batter-pudding and sorrel emulsion with olive oil. .  22€

 

CHOCOLATE OLIVE-CURRANT,

Chocolate biscuit, red-currant gel and marmelade, crunchy Guanaja 70% mousse.
"Earth" crumble and black olive from Kalamata ice cream.  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
*

SPIDER CARB FROM THE BRITTANY COAST,

Seasoned with a basil burrata ; thin slices of John Dory "à la nacre", crisp spring vegetables
and rhubarb juice.


*

MONKFISH FROM SAINT-GUENOLE,

        Cooked "à la nacre" ; accompagnied with bouchot mussels, tomatoes and Dugléré sauce.
Chanterelles, peas and broad beans.          


*

HALF-WILD DUCKLING OF PAUL AND OLIVIER RENAULT,

 Roasted fillet with Tasmanian pepper; baby spring turnips and bitter Burlat cherry sauce.
Duck leg Barbajuan and vegetables pickled.   


*


BLUE CHEESE FROM AUVERGNE FARMER POD,

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

 

*

RHUBARB FROM OUR GARDEN,

Variation : Roasted / Sorbet / Cloud / Foam / Gel.
Crispy almond batter-pudding and sorrel emulsion with olive oil. 


*

CHOCOLATE OLLIVE-CURRANT,

Chocolate biscuit, red-currant gel and marmelade, crunchy Guanaja 70% mousse.
"Earth" crumble and black olive from Kalamata ice cream.


*


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
 

Farmed Mussels, 

In a shallot and white wine sauce ; celtuce, tomatoes , 24 month old Parma ham
with a pink garlic emulsion from Lautrec.

Or

Beef from Aubrac,

En tartare with fresh coriander ; semi-gelled consommé of asian flavors
and spring vegetables.

 

MAINS
 

Line-fished Pollack, 

Slowly oven-baked ; shredded pointed-head cabbage, fricassée of chanterelles
with a verbena white butter sauce.

Or

Veal Kidney "Maison Vadorin", 

Roasted in its fat and flavoured with rosemary ; crispy white asparagus from the Poitou
and pan-sautéed roséed mushrooms. Green pepper sauce.

 

DESSERTS

 

Ripened cheeses,

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

Or

Honeycomb Strawberry - Elferflower,    

Crispy almond brioche soaked in elderflower ; Tahiti vanilla cream bavarois,
strawberries et gooseberries. Elderflower cloud and ice cream.

 

- - -  PETITS FOURS- - -

 

LUNCH MENU

3 courses :  45€

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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


*

SPIDER CRAB FROM BRITTANY COAST,

Natural, seasoned with basil burrata ; thin slices of John Dory "à la nacre", crisp spring vegetables
and rhubarb juice.  

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


*

MONKFISH FROM SAINT-GUENOLE,

Cooked "à la nacre" ; accompagnied with bouchot mussels, tomatoes and Dugléré sauce. Chanterelles, peas and broad beans. 

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


*


HALF-WILD DUCKLING OF PAUL AND OLIVIER RENAULT,

Roasted fillet with Tasmanian pepper; baby spring turnips and bitter Burlat cherry sauce.
Duck leg Barbajuan and vegetables pickled.

Wine pairing : Glass of Pinot Noir chosen by our Sommelier


*

CHOCOLATE OLIVE-CURRANT

Chocolate biscuit, red-currant gel and marmelade, crunchy Guanaja 70% mousse.
"Earth" crumble and black olive from Kalamata ice cream.


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€