Menu 29€
Starter + Main course + Dessert
29.00 €
Starters
Homemade stuffed mushrooms with bacon
Mushrooms generously filled with homemade stuffing and an aromatic blend of fine herbs.
Parsnip, carrot and pear soup with cumin
The sweetness of parsnips, the freshness of carrots and the subtle sweetness of pears, enhanced with a warm touch of cumin.
Salade de lentilles et de betterave, noix et fêta
Une alliance harmonieuse entre la douceur des lentilles et le fromage frais "Fêta", relevée par une vinaigrette fruitée et acidulée à la framboise. Une entrée fraîche et élégante.
Normandy Hole Revisited
Trou Normand revisité - La Capricieuse
(supplément +5€)3cl - Liqueur à base de lait de vache, de pommes bio et de Calvados.
Nez étonnamment fruité.
En bouche, la pomme et l’eau de vie se mêlent au lait pour une sensation de douceur, avec une légère acidité.
Finale longue et parfumée.
Main course
Beef carbonade with craft beer from the “La Frontière” brewery and fresh fries
A comforting dish where beef simmers slowly in a local craft beer. Accompanied by fresh fries, this carbonade embodies the generosity and authenticity of traditional cuisine.

Filet de maquereaux à la sauce bourride, sa purée et ses légumes d'hiver
Un filet de maquereaux délicatement poêlé, sublimé par une sauce bourride onctueuse à base de fumet de poisson, d'ail et de jaune d'oeuf, relevée d'une touche de citron et d'huile d'olive.
Winter Pot with sweet potato and fresh goat cheese
A comforting winter dish where melting sweet potato meets the sweetness of fresh goat's cheese, all enhanced with a touch of spice.

Dessert
Cheesecake au miel et zeste de citron en douceur acidulé
Un cheesecake fondant au bon goût de miel, relevé par une touche de fraîcheur avec le zeste de citron. Doux et légèrement acidulé.Douillon de pomme au chocolat
Douceur acidulée de la pomme enrobée d'une pâte croustillante et la richesse du chocolat fondant.
Duo of regional cheeses
The Norman character on a plate.
Mousse onctueuse à l'ananas mariné au sirop d'agave et son coulis de fruits
Une mousse légère et parfumée, accompagnée d’un coulis de fruits et d'ananas mariné pour une touche de gourmandise et de fraîcheur.
Food and wine pairing
Deux verres de vins (+16€)
Three glasses of wine (+24€)
Let yourself be guided by your server & blindly taste the wines that will enhance your dishes.
The secret will be revealed to you at the end of your meal
The secret will be revealed to you at the end of your meal
Menu 45€
Starter + Main course + Dessert
45.00 €
Starters
Homemade foie gras with dried fruit chutney
Foie gras from the Pleinefage Farm, in Périgord Noir.

Pan-fried scallops with Champagne
Pan-fried scallops, accompanied by a light Champagne sauce, for a simple and refined starter.
Perfect egg with balsamic vinegar, fried leek and sheep's cheese from La Bergère du Val
A soft egg, accompanied by a crispy leek and local sheep's cheese, enhanced with a touch of balsamic vinegar. A delicious and authentic combination.
Normandy Hole Revisited
Trou Normand revisité - La Capricieuse
(supplément +5€)3cl - Liqueur à base de lait de vache, de pommes bio et de Calvados.
Nez étonnamment fruité.
En bouche, la pomme et l’eau de vie se mêlent au lait pour une sensation de douceur, avec une légère acidité.
Finale longue et parfumée.
Main course
Mushroom-stuffed conchiglioni on truffle ricotta cream
Pasta stuffed with creamy ricotta with mushrooms and herbs, topped with a smooth truffle sauce.


“Or Rouge” beef, its wine merchant sauce and its new potatoes
Succulent piece of beef, enhanced by a generous marchand de vin sauce, accompanied by roasted new potatoes.


Roasted scallops, 13 Assiettes sauce, celery puree and leek fondue
Roasted scallops, accompanied by our signature 13 Assiettes sauce. Served with a creamy celeriac purée and a delicately flavored leek fondue.


Dessert
Wonderful meringues on Breton biscuit and dried fruits
Soft meringue on Breton shortbread, generously covered with whipped cream and sprinkled with dried fruit
Creamy pineapple mousse marinated in agave syrup and fruit coulis
A light and fragrant mousse, accompanied by a fruit coulis and marinated pineapple for a touch of indulgence and freshness.
Vanilla cream tart with hazelnut praline pieces
A combination of creamy vanilla cream and crunchy praline, perfectly combined in a crispy crust.
Trio of regional cheeses
Norman character on a plate.
Food and wine pairing
Deux verres de vins (+16€)
Trois verres de vins (+24€)
Laissez-vous guider par votre serveur(se) & dégustez à l’aveugle les vins qui sublimeront vos plats.
Le secret vous sera révélé à la fin de votre repas
Le secret vous sera révélé à la fin de votre repas
Valentine's Day Menu 2025
Served on February 14, 15 & 16, 2025
69.00 €
The Thrills of the Beginning
Scallop Carpaccio, Mushroom Flower and Gari
Delicately sliced, accompanied by a mushroom flower and a tangy Gari, for a light and elegant starter.Homemade whole duck foie gras with Champagne jelly
A tasty and refined starter.The Romantic Elixir
Trou Normand revisité - La Capricieuse
(supplément +5€)3cl - Liqueur à base de lait de vache, de pommes bio et de Calvados.
Nez étonnamment fruité.
En bouche, la pomme et l’eau de vie se mêlent au lait pour une sensation de douceur, avec une légère acidité.
Finale longue et parfumée.
The Burning Looks
Beef fillet in cocoa crust, vanilla sweet potato puree and red wine sauce
This dish is enhanced by a slightly reduced red wine sauce, offering an explosion of chocolatey and gourmet flavors, for a warm culinary experience.Turbot in Viennese Florentine Style
Turbot in a Viennese crust, served with a Florentine garnish, offering a delicate combination of textures and flavors.The Taste of Temptation
Melted Tomme with Truffle and Jerusalem Artichoke
A fusion of earthy textures and rich flavors.
Bodies in unison
Chocolate cream and coffee custard
Intense chocolate cream, served with a delicate coffee-infused custard, for a delicious and comforting treat.Tangy cloud of passion fruit, raspberry and rose
Light and tangy cloud of passion fruit, accompanied by notes of raspberries and rose, for a delicious and delicate freshness.Menu From Yesteryear
(by reservation only)
The legendary Thirteen Course Menu which made the establishment famous.
113.00 €
1
Appetizer
2
3 Oysters from Father Gus
Norman oyster farmer in Agon-Coutainville, in Manche (50).
3
Normandy-style snail casserole
Les Escargots de la Baie: A snail breeding farm in St Broladre (Ille et Vilaine - 35) in the Bay of Mont St Michel.4
Homemade Foie Gras flavored with Calvados and Brioche bread
Ducks raised at La Ferme de Pleinefage - Paulin - Périgord (24)5
Perfect egg and its Seasonal Creamy
Eggs from organically farmed laying hens from the Ferme Ô Manoir de Glam's, in Isigny Le Buat in Manche (50).6
Fish Fillet of the Moment
7
Norman Hole Revisited “La Capricieuse”
3cl - Liqueur made from cow's milk, organic apples and Calvados.Surprisingly fruity nose.
On the palate, apple and brandy mingle with milk for a sensation of sweetness, with a slight acidity.
Long and fragrant finish.
8
Tripe à la Mode de Caen
9
Piece of beef or lamb and seasonal vegetables
(depending on arrivals)Beef labeled “Red Gold”, exceptional Limousin beef.
Pré Salé lambs raised by Raphaël Morin, in Ceaux, in Manche (50), at the foot of Mont Saint Michel.
10
Our Norman Cheeses
11
Creamy Mousse and Seasonal Fruit Puree
12
Crepe “Between Two Worlds”
(Garnished with Calvados Flambée Apples and topped with Salted Butter Caramel)AOC Calvados from Maison Coquerel in Milly, in Manche (50).
13
The Pastry Chef's Inspiration
Children's Menu
Starter + Main course + Dessert
13.50 €
Starters
Plate of cold cuts
Egg Mayonnaise
Dishes
Breaded fish with fresh fries
Chopped Steak with fresh fries
Desserts
Strawberry Ice Cream
Vanilla Ice Cream
Homemade fruit salad
Net prices - Taxes and service included