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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

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

 

RED MULLET FROM L’ILE D’YEU,

Seized with olive oil ; risoni pasta seasoned with sobrossada and fresh herbs squid.
Mashed olive and bouillabaisse seasoned with anchovies.   54€

 

WILD GILT-HEAD BREAM FROM THE BRITTANY COAST,

         Served on soft bread crust ; creamed chanterelle mushrooms with Savagnin from Stéphane Tissot, fresh nuts,
comté cheese and red orach.  56€

 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

YOUNG GROUSE FROM SCOTLAND,

Roasted breast fillet with Chasselas grapes, black pork belly from Bigorre and peaty jus. Fricassée of wild craterellus mushrooms,
Swiss Chard, chicory and a celery purée.   62

  

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€

 

QUETCH PLUMS FROM ALSACE,

Quetsch plums variation : poached, creamed, fritters and icecream.
Brown ale fine mousse, gavotte and red shizo gel.  22€

 

WILLIAMS 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€ 

 

GOLDRUSH APPLE & CELERY,

Tart Tatin style ; caramelized pie pastry, celery stalk pickles and sorbet.
Granny Smith apple gel and Burrata icecream. 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 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
*

CRAB FROM THE BRITTANY COAST,

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


*

RED MULLET FROM L’ILE D’YEU,

Seized with olive oil ; risoni pasta seasoned with sobrossada and fresh herbs squid. Mashed olive and bouillabaisse seasoned with anchovies.     
*

YOUNG GROUSE FROM SCOTLAND,

Roasted breast fillet with Chasselas grapes, black pork belly from Bigorre and peaty jus. Fricassée of wild craterellus mushrooms,
Swiss Chard, chicory and a celery purée.


*


BLUE CHEESE FROM AUVERGNE FARMER POD,

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

 

*

WILLIAMS 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
 

Bonito Fish from Basque Country,

Tataki style seasoned with a condiment of tomato/ rosemary/ Banuyls vinegar. Smooth ricotta cheese, green beans and black Solliès figs.

Or

Farm Snails from Jura,

"Gros Gris" seasoned with divelled sauce and wild mushrooms. Celeriac light fine mousse and crispy Kintoa pork belly.

 

MAINS
 

Squid from Guilvinec & Mussels from l’Ile de Groix,

Pan-sautéed with parsley and garlic, mussels "marinières" and guindillas. Risetto pasta with saffron and chorizo and emulsified rock fish broth.

Or

Farm Lamb from Aveyron,

Slowly oven-baked braised shoulder; fine purée of sweet Cévennes onions seasoned with Espelette pepper. Fresh herbs, Paimpol white beans and black Taggiasche olives in lamb jus.

 

DESSERTS

 

Ripened cheeses,

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

Or

Linzer with Red Berries,

Light hazelnuts sponge cake, light meringue, stewed red berries and icecream. Linzer biscuit and siphon.

 

- - -  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


*

RED MULLET FROM L’ILE D’YEU,

Seized with olive oil ; risoni pasta seasoned with sobrossada and fresh herbs squid. Mashed olive and bouillabaisse seasoned with anchovies.

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


*

YOUNG GROUSE FROM SCOTLAND,

Roasted breast fillet with Chasselas grapes, black pork belly from Bigorre and peaty jus. Fricassée of wild craterellus mushrooms,
Swiss Chard, chicory and a celery purée.

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 19:15 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€