Caviar Petrossian « Alverta Royal »

and tartar of langoustines marinated and refreshed with
green apple & verbena jelly. Lemon marscapone.


« Gillardeau » Oysters & Duck foie Gras,

Foie gras soup with sherry,
« Gillardeau » oysters stiffened with shallots and mushrooms.


Scallops & White Truffle,

Butter seized, delicate fresh chestnut purée and « Focaccia ».


Farm hen from « Cour d’Armoise » and Breton blue lobster.

 In two services: breast fillets and lobster tail roasted in ginger butter,
lobster bisque with Crémant. Claws ravioli served in poultry broth.


Brillât Savarin cheese,

Stuffed with « Melanosporum » truffle, crystallized « Chantecler » apple,
lamb’s lettuce and celery in walnut oil.



Exotic fruits, spiced syrup and sorbet.


Christmas log « Les Climats »,

Alunga crunchy chocolate, vanilla cream with two lemons,
Breton shortbread and puff pastry peanut.


Water, coffee and mignardises.



7 courses menu
240 €TTC per Person (wine not included)

A 50% deposit is requested upon reservation