Dear Madam, dear Sir,
Before discovering our menus and our carte, we want to introduce you to the products we use, their provenance and our state of mind.
But first, know that we offer a kitchen exclusively made of fresh products.
All our products are selected with the utmost care by our producers. They deliver us fruits, vegetables, meats and fish, all of which are the freshest you could find.
We benefit from this exceptional work, and thanks to our know-how, our passion and our experience, we try to sublimate each product. No cooking is done under vacuum or low temperature, meats are matured and smoked, cooked on the chest, pan-fried or roasted by the minute.We work in compliance with the product, its characteristics, its particularities, its forms and its values, all this with an overflowing passion, to offer you a gourmet cuisine, generous and refined that evolves with the seasons and our producers.
We are very sensitive to the origin and the respect of the product but especially to the pleasure that our dishes will bring you.
The whole team wishes you a pleasant time at in our restaurant.
Adrien Soro and Charline Moreau
François and Marius, your waiters
Hélène, Amaury, Mathieu and Vincent, your kitchen staff.
Beetroot and Parsnips
Sour vegetables declination and Candied lemon
******
The Creamy Crab,
Cabbage Kale mash, Grapefruit jelly
******
The Grilled and Candied Fish, from the Guilvinec Port,
Gourmet vegetables, Capers and Atsina cress condiment
Or
The Smoked Guinea Fowl,
Candied salsify, offals and foie gras stuffing, Guinea fowl juice
*******
Mango Raviolis, Exotic Fruits,
Passion fruit ice cream
Soft Dublin Bay Prawns from the Guilvinec Port,
Dashi broth, Vegetables and Shiitake mushrooms
******
Smoked and grilled Foie gras, Maple syrup jelly,
Crispy Millet cereal
******
The Gourmet Fish,
Blackcurrant Tapenade and Citrus Fennel
******
The Lamb in two ways,
Sweet Garlic cream and Honey, Lamb Juice flavoured with some Pollen
*******
Verbena and Apple,
Butter Shortbread, Granny Smith mousse, Verbena Ice Cream
The Lunch Menu is subject to frequent changes, depending on products available and the Chef's inspiration.
To find out more about today's Lunch Menu, please contact us.
Beetroot and Parsnips, Sour vegetables declination and Candied lemon
14
Whites Asparagus from the region, Mushrooms Crumble, Tarragon cream
19
The Creamy Crab, Cabbage Kale mash, Grapefruit jelly
22
Smoked and grilled Foie gras, Maple syrup jelly, Crispy Millet cereal
22
Soft Dublin Bay Prawns from the Guilvinec Port, Dashi broth, Vegetables and Shiitake mushrooms
24
The Grilled and Candied Fish, from the Guilvinec Port, Gourmet vegetables, Capers and Atsina cress condiment
27
The Beef medallions from Aubrac, Black garlic sphere and iodized cream
28
The Lamb in two ways, Sweet Garlic cream and Honey, Lamb Juice flavoured with some Pollen
32
The Gourmet Fish, Blackcurrant Tapenade and Citrus Fennel
33
The Smoked Guinea Fowl, Candied salsify, offals and foie gras stuffing, Guinea fowl juice
34
Matured Cheese Board
11
Verbena and Apple, Butter Shortbread, Granny Smith mousse, Verbena Ice Cream
9
Lemon Tart, Breton butter biscuit, Creamylemon, lime meringue
9
Croustillant au chocolat, Crémeux praliné et sa glace à l’amande douce
9
Mango Entremet with Exotic Fruits, Passion Fruit Freshness
9