Our Restaurant

Starter

Egg cooked in low temperature, mashed Jerusalem artichoke, truffle pieces 28€

Roast Dublin Bay prawns, old fashioned vegetables tartare in sesame oil 25€

Duck foie gras with fig and pear on a toasted slice of brioche 25€

Confit of duck turnover, mixed leaves in squash vinegar 16€

Smocked mackerel served with a cauliflower fondant and coriander pesto 16€

Seafood dishes

Roast wild sea bass, meat gravy, houmous of local green lentils 28€

Braised scallops, creamy polenta with coral, parmesan sauce 25€

Eel in white matelote sauce, candied shredded leeks 25€

Salt cod and mashed potatoes, crayfish sauce 18€

Meat dishes

Calf’s sweetbread with horn of plenty mushrooms sauce, young vegetables 28€

Chicken “en barbouille” served with potatoes au gratin 25€ (local recipe)

Veal medallions coated with nuts, sautéed salsifies 25€

Roast breast of pork, beans from Paimpol with a creamy garlic sauce 20€

Cheese

Cheese board from our regions 10€

Toasted goat’s cheese with a walnut oil salad 10€

Soft goat’s cheese with mixed herbs 6€

58€ (either the meat course or the fish course)

79€ with 3 glasses of assorted wine (6cl/12cl/6cl)

70€ (both the meat course and the fish course)

91€ with 4 glasses of assorted wine (6cl/6cl/6cl/6cl)

Starter
Egg cooked in low temperature, mashed Jerusalem artichoke, truffle pieces

Crozes Hermitage blanc 2016 Domaine Guigal

Fish dish
Roast wild sea bass, meat gravy and houmous of local green lentils

Chablis vieilles vignes 2015 Domaine Vauroux 

Meat dish
Calf’s sweetbread with horn of plenty mushrooms sauce, young vegetables 

Santenay 1er cru 2015 Domaine Bachey-Legros

Cheese
Cheese board

Moulis 2012 La Salle de Poujeaux

Dessert
Choice of a sweet in the dessert menu (To be ordered at the beginning of the meal)

48€ (either the meat course or the fish course)

58€ (both the meat course and the fish course)

Starters

Roast Dublin Bay prawns, old fashioned vegetables tartare in sesame oil

Duck foie gras with fig and pear on a toasted slice of brioche

Sea dishes

Braised scallops, creamy polenta with coral, parmesan sauce   

Eel in white matelote sauce, candied shredded leeks   

Meat dishes

Chicken “en barbouille” served with potatoes au gratin

Veal medallions coated with nuts, sautéed salsifies

Cheese
Cheese board   Soft goat’s cheese with mixed herbs

Dessert
Choice of a sweet in the dessert menu (To be ordered at the beginning of the meal)

33€

Smocked mackerel served with a cauliflower fondant and coriander pesto  

Confit of duck turnover, mixed leaves in squash vinegar 

* * * * *
Salt cod and mashed potatoes, crayfish sauce

Roast breast of pork, beans from Paimpol with a creamy garlic sauce 
* * * * *
Cheese board
Soft goat’s cheese with mixed herbs
* * * * *
Choice of a sweet in the dessert menu (To be ordered at the beginning of the meal)

Banana-passion fruit soufflé, Guayaquil cocoa sauce 9€

Caramel with salted butter sponge cake, bergamot ice-cream 9€

Chocolate biscuit with pecan nuts and orange jelly, citrus caramel sauce 9€

Vacherin with piña colada sorbet, pineapple carpaccio with lime 9€

Rice pudding, topped with mango compote, puffed rice tile 9€

«La Chaumière» sweet platter 15€ (6€ extra from the menu) 

To be served with the sweets, we propose a glass of:    
Champagne : «Haton 1er cru» 12€

Maury rouge (6 cl): «Mas Amiel 10 ans d’âge»    5,50€

Maury rouge (12 cl): «Mas Amiel 10 ans d’âge» 11€

12€ (children under 10 years)

Poultry steak at the creamy, fresh pasta
* * * * Assortment of sorbets