A la carte menu


Warm soup of white beans Coco de Paimpol with smoked arctic charr and carrot puff pastry

Parmesan pastry cake with endives marmelade, veal sweetbreads and veal tongue, seasonal mushrooms

Seared scallops with curry and celeriac purée, marinated seashells – bouchot, clams, dog cockles and razor clam, jus and lobster foam

Mackeral brioche sandwich with dried ham foam, salsa verde and fish jus

Seasonal bohemian mushroom salad with artichokes, PUff pastry, beet root pureé and goat’s cheese

Poached marinated langoustines, salad with root vegetables in shellfish jelly, mayonnaise and dill olive oil powder, brioche

Torchon of duck foie gras marinated in red port wine, plum marmelade, fresh hazelnuts, cocoa nibs and herbs coulis


Sturgeon fillet, Jerusalem artichoke pureé with seasonal mushrooms, pepper espelette, lemon mousse

Poached fillet of turbot with Basque pepper piperade, taggiasche olives, lightly fried pommes dauphine

Grilled squid with langoustines, sea snails, confit fennel and green crab sauce

Whole Atlantique lobster with saffron gnocchi, carrots, celery, fennel – star anise jelly, parsley purée and lobster bisque

Black rice cooked with beet root juice, beet root confit, orange jelly, blue cheese Bleu des causses, green leaves salad

Seared Barbary duck breast, leg confit with red cabbage marmalade, stuffed neck, roasted apples and duck jus

Veal fillet with poached pear and parsnip, pear pureé with parsley, warm veal jelly, veal jus

Half of pheasabt with salsify, parsnip powder, homemade gingerbread with candied pumpkin, jus

Roasted saddle of Mangalica pork, cabbage with white wine, homemade black pudding, pearl barley cake, jus



Crispy tube, compotée of Mandarines,chestnut ice – cream and rose water espuma

White and dark chocolate mille-feuille, flavours of rosemary, Mace ice – cream

Granny Smith balls, apple jelly, grenadine mousse, honey ice cream and warm Madeleines

Trio of crémes brulées, with Angelica, chicory and tonka beans, fresh fruits and biscuits

Modern Lemon – Meringue Tart, lemon sorbet

Red Port Soufflé with dark chocolate sauce, star anis ice – cream

Selection of French cheeses
3 pieces ~295~
5 pieces ~395~