Chef’s carte

Delightful , creative and audacious cuisine

  • Retour du marché

    Starter, main course or main course, dessert

    This menu changes each week , served every lunch excepted on Sunday and public holidays.

    You will be served as much as an hour

    Crispy toast with beef oxtail, butternut soup and foie gras

    * * * * * * *

    Roasted slice of veal, reduced juice potatoes risotto and shallots mash

    * * * * * * *

    Crispy milk chocolate praline, ganache grand cru chocolate and nuts ice cream

    41
  • Kids menu

     

     

    Delicious assortments for kids

    20
  • Discovery menu

     

     

    7 dishes to discover the whole cooking of the Chef Damien Fagette

    Last service at 1 pm and 9 pm for this menu

    93
  • Menu GOURMAND

    Starter, main course, dessert

     

    51
  • Menu GOURMET

    Starter, main course, dessert

    This menu propose you one of the specialties of the Maison

    72

Menu GOURMAND

51 €

Foie gras opera, blackcurrant blueberries gingerbread, puff pastry brioche and fruits chutney

Or   

Between land and sea, crispy toast with pig trotter, liquid codfish brandade and special oyster just sear

*****

Roasted and smocked with vine stalk veal filet, mushrooms cannelloni, melting butternut, artichoke bouquet and reduced nuts juice

Or 

Roasted monkfish in a anise gremolata, paimpol beans with curry tarragon coulis and candied fennel, spicy fishbone emulsion

*****

Reviewed black forest, sour cacao biscuit, wafer, grand cru chocolate ganache, candied morello cherry amarena and Madagascar vanilla creamy

Or 

Grapefruit and Lychee, meringue coque, campari gel and fruits mousse, citrus fruit sorbet

 

Menu GOURMET

72 €

Grilled duck foie gras escalope, roasted fig, sangria juice and praline of nuts from here

or

Langoustine in a Popcorn tempura, wasabi yoghurt green apple celeriac, crab maki horseradish gel and shellfish ice cream

*****

John Dory Aglet Snacked,Roasted Rave Celery Roll, Ribot Milk with Nuts Butter, Shells Broccoli and Kale Cabbage in a Vinaigrette

Or

Glazed sweatbread, chanterelles, crispy cylinder with candied quince, salsify and reduced veal juice with rosemary

Or

Browned salers beef filet, squash creamy, “petit gris” snail in a crispy shell, shallots and reduced bergerac juice

*****

Ripened cheese tray from Mister Blanchard 

*****

Choice of deserts (with *)

*****