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

    Asparaguses in a salad, herbs gribiche vinaigrette and anchovy, crispy breadcrumbs

    * * * * *  * * *  *

    “Monarque” veal and mushrooms, “paille” potatoes and smoked green asparaguses

    * * *  * * *  *  * *  *  *

    Coco Japanese pearl, “mara des bois” srawberries soup and fresh fruits, lemon basil sorbet

     

    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   

Potatoes cylinder, crispy nuts bread, marinate haddock, caesar sauce and flying fish eggs

*****

Supreme farmer chicken from Périgord with shrimp, crispy rice as a paëlla, grilled squids and chorizo

Or 

Roasted wild meager fish, lemon crumble, glasswort new onions and barigoule artichoke, “matelote” sauce reduction

*****

Portlligat egg souvenir, almond mango, ivory chocolate and nougat ice cream

Or 

Fresh cherries and jam, yoghurt sorbet, pistacho shortbread, licorice burn cream

 

Menu GOURMET

72 €

Grilled foie gras escalope, roasted rhubarb, nuts shortbread, fresh fruits and reduced duck juice with nutmeg

Langoustines cooked “à la plancha”, zucchini cannelloni ricotta broccoli, thaï coco curry 

*****

Grilled fishing turbot, spinach with piémont nuts in a parsley raviole, ajoblanco and herbs vinaigrette

Or

Roasted pigeon on the breast, beetroot declinaison, warm giblets pâté and candied legs with thyme

Or

Sweetbread panfried cooked and glazed with juice, green peas muslin with mint, stewed morels and verbena milk

*****

Ripened cheese tray from Mister Blanchard 

*****

Choice of deserts

*****