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

    Roasted and Smoked Blue Tuna with Thyme,Avocado Kiwi Guacamole,Raw and Cooked Beetroot Vinaigrette

    *******************

    Duck Duo, Roasted Filet Crispy Tightsand Candied Gizzard,Reduced Juice Potatoes and Butternut

    ****************

    Vanilla Caramel, Ice Cream and Creamy

    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 €

Pressed duck foie gras with crayfish, fine shell jelly with sansho pepper, crispy crayfish flaked with herbs

Or   

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

*****

Mallad duck pithiviers, chestnuts muslin, thighs in a lukewar “pâté” and stew juice

Or 

Roasted yellow pollack in a crispy popcorn, sour carotts declinaison, curry madras juice and buddha’s hand zest

*****

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

Or 

Pineapple mango passion fruits, crispy shortbread creamy and full fruit sorbet

 

Menu GOURMET

72 €

Pot-au-feu of duck foie gras in a cabbage ballotin, royal of mushrooms and tasty bouillon, winter vegetables

or

Scallops of normandy coast, cooked with half salt, chervil roots mash and juice emulsified with black garlic

*****

Wild bar cooked with safron butter, foamy “maltaise” sauce with citruses, parsnip as a risotto

Or

Glazed sweatbread, chanterelles, jerusalem artichoke muslin, nuts, salsify chips and veal juice with coffee

Or

Slice of veal bio from Maury’s family, potatoes croquette with comté cheese, vegetal raviole with celeriac, fresh truffles and reduced juice

*****

Ripened cheese tray from Mister Blanchard 

*****

Choice of deserts (with *)

*****