Menus Card

The restaurant is closed on Sunday evenings, Mondays & Tuesdays.

The formulas of the Menu Carte offer you a wider choice, presenting dishes always worked in accordance with the product, the seasons and the market.

• Millefeuille of Crab with Celery and Green apple, Avocado and Squid ink Vinaigrette, Salad

• Cold Duck liver with Rhubarb, Rhubarb Chutney and Multicoloured Beetroot Pickles

• Fricassee of snails and veal head in green dress, cream of porcini mushrooms with watercress and crisp red cabbage salad

• Warm duck liver around Corn, Red berries sauce (suppl. €8)

• Butcher's cut, melting Noirmoutier potatoes, carrot purée and julienne of snow peas with almonds

• Crispy pressed Breton skate with herbs with squid ink, , butternut millefeuille with seaweed, kale and lobster sauce

• Roast sweetbread, stewed Tarbais beans, pan-fried local porcini mushrooms with fresh walnuts and spinach shoots (suppl.15 €)

• Crispy Langoustines in Kadaïf, Salsify and Pacchieri stuffed with Porcini mushrooms, shellfish sauce (suppl. €15)

• ½ Carlux' pigeon, crispy leg, parsnip purée & Celery spiral with Guanciale and stewed cabbage

• Cheese plate, Chutney and Salad

• Home made Ice and Sorbet, Madeleine

• Chocolate cube, praline crunch & hart of sour caramel and Ivory ice cream

• Caramelised millefeuille with fresh raspberries, light cream Cheese cake and sorbet Yogurt

• Fresh end confit strawberries and rhubarb, meringue sticks, pistachio ice cream