Foie-gras-de-Canard-carte-oct-17.jpg
Saint-Jacques-carte-fev18.jpg
fera-dej-avr-17.jpg
Huitres-Carte-nov-17.jpg
LC-303 bis.jpg
Foie-gras-de-Canard-carte-oct-17.jpg

La Carte


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

EN / FR

SCROLL DOWN

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€

 

SCALLOPS & SEA URCHINS,

Scallops "en tartare" seasoned with cédrat citrus oil and sea urchins tongues. Sea-scented jerusalem artichoke light fine mousse and crispy chips..  42€

 

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, bread toasted.  22€

 

WALNUTS & CLEMENTINE,

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

 

CITRUS FRUIT OF MR BACHES,

Shortbread, zest light fine mousse, Joconde biscuit and mix of fresh/ candied/ crispy citrus fruits. Chervil sorbet and Chlorophyll oil buttermilk.   22€ 

 

ICED MERINGUE CAKE PUMPKIN SEEDS & CRANBERRIES,

Meringue garnished with pumpkin seeds icecream and cranberries sorbet. Crumble and vanilla chantilly cream. 22€

 

CHOCOLATE & BEETROOT,

66% Mexico chocolate mousse veiled with a thin slice of beetroot marinated with Sakura vinegar.
Cocoa beans crumble, roasted buckwheat icecream. 22€

 

Saint-Jacques-carte-fev18.jpg

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). 

 

*

CITRUS FRUIT OF MR BACHES,

Shortbread, zest light fine mousse, Joconde biscuit and mix of fresh/ candied/ crispy citrus fruits. Chervil sorbet and Chlorophyll oil buttermilk.  


*

CHOCOLATE & BEETROOT,

66% Mexico chocolate mousse veiled with a thin slice of beetroot marinated with Sakura vinegar.
Cocoa beans crumble, roasted buckwheat icecream

*


PETITS FOURS


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

 
fera-dej-avr-17.jpg

Lunch Menu


Tuesday to Saturday
From 12:15 to 14:30

Lunch Menu


Tuesday to Saturday
From 12:15 to 14:30

ENTREES
 

Méréville Trout,

In gravlax; beetroot, horseradish whipped cream, puffed buckwheat and fresh herbs broth.

Or

Onions from our Country,

Preserve onion from Cévennes, Comté cheese kromesky fritters, Morteau sausage and Roscoff onions broth.

 

MAINS
 

Line-fished Whiting from the Normandy Coast,

Cooked in a thin crust of bread; buttered Didon cabbage flavored with cédrat citrus and sea urchins bisque.

Or

Royal-Style Doe,

Traditionnal braised shoulder and leg, foie gras and Grand Veneur sauce. Spätzel with chestnut flour and wild mushrooms.

 

DESSERTS

 

Ripened cheeses,

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

Or

Savarin Cake & Pineapple,

Savarin cake soaked in a syrup flavoured with amber rum ; Bourbon vanilla whipped cream, fresh/ marinated/ crispy pineapple and cardamom icecream.

 

- - -  PETITS FOURS- - -

 

LUNCH MENU

3 courses :  49€

Huitres-Carte-nov-17.jpg

Event Menu


For your Friend, Family or Business events
From 7 to 60 guests

Event Menu


For your Friend, Family or Business events
From 7 to 60 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 & BEETROOT,

66% Mexico chocolate mousse veiled with a thin slice of beetroot marinated with Sakura vinegar.
Cocoa beans crumble, roasted buckwheat icecream. 


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

*

MIGNARDISES

 

EVENT MENU

4 courses with wine pairing "Découverte"  : 225€/pers

( "Fresh" water & coffee included)

LC-303 bis.jpg

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€