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Starters

Goat’s cheese with honey, salad of sprouts 9 € 
Velvety of small pumpkin and Fourme d’Ambert cheese 11 €
Smocked salmon half-cooked with warm potatoes, horseradish sauce 13 €
Grilled snails Burgundy 13 €
Sea-bass tartar and scallop carpaccio with pink citron 16 €
Duet of semi-cooked and pan-sautéed foie gras, fricassee of girolle and cepe mushrooms 19 €

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Fishes (from “Bretagne”)

BBig filet of grey sea bream, baby spinach and sorrel sauce 21 €
Fillet of John Dory and razor clam, Red Rice Pilaf 26 €
Lobster, American sauce, Matignon-style 36 € (according to availability)

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Meats (from “European Union”)

Duck breast fillet with green curry and coconut milk, vegetables noodles 22 €  
Roost Young partridge, wine sauce, pan-sautéed chanterelle mushrooms salsify 24 €
Rack of lamb with mustard, fine mousse of Paimpol beans with almonds 25 €
Beef fillet, Béarnaise sauce, French fries and salad 29 €

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Cheeses

Ripened Cheese plate (“Fourme d’Ambert”, “Comté”) and salad 8 €

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Desserts

3 Scoops of ice cream (vanilla, blackcurrant, coconut) 9 €
“Crème Brûlée” with vanilla 9 €
Warm black chocolate soft cake, heart flavoured with praline 10 €
Tartlet with clementines, tangerine juice 10 €
Cheesecake with black fruits and white grapes 11 €
Apples and quinces tart, ginger sauce 11 €

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Owner / Chef : Antoine Heerah
Executive Chef : Roger Heerah

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VAT & Service Included