Chef’s carte

Delightful , creative and audacious cuisine

  • Déjeuner en semaine

    Starter, main course or main course, dessert

    Served every lunch excepted on Saturday, Sunday and public holidays.

     

    41
  • Kids menu

     

     

    Delicious assortments for kids

    Meat or Fish, vegetables, Two Scoops of homemade icecream

    20
  • Discovery menu

     

     

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

    Last service at 1 pm and  8.45 pm for this menu

    Served for all the Guests

    93
  • Menu GOURMAND

    Starter, main course, dessert

    51
  • Menu GOURMET

    Starter, main course, cheese, dessert

    72
Menu GOURMAND
51 €

Appetizer Starters:

Marbled Duck Foie Gras with Black Pepper, Prunes and Jelly Red Bergerac Wine
Or
Marinated Trout Like a Gravelax, Beetroot, Kiwai, Caesar Sauce and Flying Fish Eggs

Main Courses:

Pollock , In Viennese Dill, Tarragon, Spicy Lemon Curry Juice, Coconut Paimpol Foam

Or

Roasted Piglet Ribs, A Veil of Chanterelles, Carrot Pulp, Mushroom Cannelloni and Reduced Spiced Juice

or

The Chef’s Suggestion: Organic Veal Rack de Monsieur Maury, Chanterelles and Crispy Potatoes with Tomme des Croquants, Reduced Juice (supplement of 5 euros)

Desserts: To be chosen at the start of the meal

Raisin and Honey, Fruit Chutney with Verjuice, Espuma and Confit d ‘ Orange, Orange Blossom Donut, Speculos Ice Cream

or

Choux Ice Cream with Chestnut Cream and Old Rum, Blueberry Gel, Full Fruit Sorbet, Chestnut Glaze and Candied Lemon

Or

The Black Forest Revisited, Airy Biscuit with Bitter Cocoa , Ganache Wafer Whipped Grand Cru Chocolate, Candied Morello Cherries Amarena and Creamy Vanilla from Madagasca

 

Menu Gourmet
72€
Appetizer Starters:

Grilled Duck Foie Gras, Pumpkin Pulp with Spices, Crispy Sweet Potato Tile, Juice of Reduced Lacquer

Or

Just Seared Langoustines, Soft Crab, Shell Mousse, Mashed Potato Avocado, Zest of Combawa

Dishes:

Golden Veal Heart Sweetbread Sautoir Mousseline of Lightly Smoked Chestnuts and Spatzles, Salsify and Juice Reduced in Arabica Coffee, Grated Walnuts From Here

Or

The First Scallops From Our Ribs, Pork Farmer from Mr Bonetti, Mashed Chervil Tuberose, Barbs Juice with Vermouth

Or

Pigeon from Madame Leguen, Roast on the Chest, Confit Leg, Lukewarm Pâté d’Abattis, Carcass Juice, Port Foie Gras, Houmous

or

The Suggestion of Chef: Monsieur Maury’s Organic Rack of Veal, Chanterelles and Crispy Potatoes with Tomme des Croquants, Reduced Juice

Trolley of Ripened Cheeses from the Blanchard Fromagerie

Desserts: To be chosen at the start of the meal

The Black Forest Revisited, Airy Biscuit with Bitter Cocoa, Wafer, Grand Cru Chocolate Ganache, Candied Morello Cherries Amarena and Creamy Madagascan Vanilla

or

Roasted Apple Tatin Style, Granny Smith Gel, Caramelized Calvados Sauce, Vanilla Ice Cream, Almond Shortbread

or

Raisin and Honey, Chutney Fruits with Verjuice, Espuma and Orange Confit, Orange Blossom Donut, Speculos Ice Cream

or

Choux Creams with Chestnut Cream and Old Rum, Blueberry Gel, Full Fruit Sorbet, Glazed Chestnut Chestnut and Candied Lemon

or

In Tradition, Hot Soufflé with Grand Marnier, Blood Orange Sorbet