Menu 25€
Starter + Main course + Dessert
Excluding Public Holidays
25.00 €
Starters
6 Huîtres du Père Gus
Huitres n°4Les huîtres du Père Gus est une entreprise ostréicole Normande fondée par Auguste Rouviere dans les années 1980.
Après une enfance à courir dans les parcs à huîtres avec son père, Jean Rouviere réalise des études au Lycée maritime de Cherbourg pour apprendre le métier et il rejoint l'aventure familiale en 2013.
Les parcs des huîtres du Père Gus sont basés en Normandie, dans la station balnéaire d'Agon-Coutainville, en face des îles Chausey.
Lieu noir fumé en salade gourmande et crème à l’estragon
Le fondant du lieu noir fumé, la douceur des pommes de terre, et la fraîcheur des cornichons. Le tout sublimé par une crème légère à l’estragon pour un plaisir chic et raffiné.
Home CookedCream of mushroom soup, walnut kernels and shavings of sheep’s cheese from La Bergère du Val
Creamy velouté with fresh mushrooms, enhanced by the crunchiness of walnut kernels and enhanced by shavings of artisanal ewe's cheese, produced locally by La Bergère du Val.Home Cooked
Local ProductChicken Breast Mimosa Egg Wraps
Thin wheat pancakes filled with a creamy Mimosa egg preparation and tender chicken breasts.Home CookedNorman hole
Trou Normand revisited - La Capricieuse
(supplement +5€)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.
Dishes
Carbonade au Cidre de la Maison Coquerel servi avec ses frites fraîches
Mijoté de boeuf au cidre de la Maison Coquerel, offrant des saveurs riches et fondantes. Accompagnée de frites fraîches.Home Cooked
French beefCroziflette Normande au Camembert
Un plat réconfortant revisité avec des crozets savoyards fondants, des lardons fumés et du camembert normand crémeux, gratiné au four. Un véritable mariage de la Savoie et de la Normandie, pour un moment gourmand et chaleureux.Home CookedShredded skate wing in parmentier with rosemary cream
A revisited parmentier with finesse: delicately perfumed shredded skate wing, accompanied by creamy mashed potatoes. All enhanced by a light rosemary cream, for a harmony of marine and herbaceous flavors.Home CookedDesserts
Brioche en Pain Perdu et ses noisettes torréfiées, sauce au chocolat
Dorée à la perfection et imprégnée d'une harmonie de saveurs réconfortantes.Les noisettes ajoutent une touche naturellement croquante à chaque bouchée. La sauce chocolat, riche et onctueuse, vient couronner ce délice.
Home CookedDuo de fromages régionaux
Le caractère Normand dans une assiette.Local ProductMousse Onctueuse à la Crème de Marron & son Sablé Breton
Légère et veloutée, servie avec son sablé breton croustillant. Un dessert qui allie la douceur des marrons à la texture sablée, offrant une expérience gourmande et réconfortante à chaque bouchée.Home CookedRolls gourmands aux pommes, nappés de caramel au beurre salé
Nos rolls gourmands aux pommes sont une déclinaison raffinée des célèbres cinnamon rolls, mais sans la cannelle. La pâte est garnie de pommes fondantes, puis nappée d'un caramel au beurre salé maison.Home CookedFood and wine pairing
Two glasses of wine (+15€)
Trois verres de vins (+22€)
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
Menu 45€
Starter + Main course + Dessert
45.00 €
Starters
9 Oysters from Father Gus
Oysters n°4Les oysters du Père Gus is a Norman oyster company founded by Auguste Rouviere in the 1980s.
After a childhood running around the oyster beds with his father, Jean Rouviere studied at the Lycée maritime de Cherbourg to learn the trade and he joined the family adventure in 2013.
The Père Gus oyster parks are based in Normandy, in the seaside resort of Agon-Coutainville, opposite the Chausey islands.
Autumn cappuccino with mushrooms and burnt bread foam
A gourmet and original experience: a creamy mushroom velouté with woody flavors, topped with an airy burnt bread espuma, bringing a smoky and bold touch.Home CookedHomemade foie gras with dried fruit chutney
Foie gras from the Pleinefage Farm, in Périgord Noir.
Home CookedSnail fricassee & pan-fried autumn vegetables with horseradish cream
This dish combines the tenderness of snails with the richness of seasonal vegetables, offering an explosion of flavors where the spiciness of horseradish enhances each bite.Local ProductHome CookedLand & Sea in layers of scallops & beetroot with truffled olive oil
An elegant dish delicately combining fresh scallops and layers of beetroot, all enhanced by truffled olive oil.Home CookedNormandy 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.
VegetarianHome CookedVeal steak, pepper sauce and new potatoes
A tender veal steak with a creamy pepper sauce, served with roasted new potatoes. A generous and fragrant dish that highlights the delicate taste of the veal.Home CookedFrench beefRoasted scallops with butter, quince chutney and sautéed autumn vegetables
Melting scallops, browned in butter, accompanied by a delicately sweet quince chutney and a pan-fried autumn vegetables. A subtle combination of sweetness and freshness, for a gourmet experience.Home CookedDessert
Gingerbread Crème Brûlée
A gourmet dessert that combines the creaminess of classic crème brûlée with the comforting flavors of gingerbread.Home CookedMousse Onctueuse à la Crème de Marron & son Sablé Breton
Légère et veloutée, servie avec son sablé breton croustillant. Un dessert qui allie la douceur des marrons à la texture sablée, offrant une expérience gourmande et réconfortante à chaque bouchée.Home Cooked“Rustic” Chocolate and Pear Crumble Tart
A generous and comforting dessert: homemade shortcrust pastry filled with juicy pears, enhanced by chocolate chips. The whole thing is sprinkled with a crunchy crumble.Home CookedTrio of regional cheeses
Norman character on a plate.Local ProductNew Year's Menu
Savor, celebrate, dance until midnight! To end the year in style, we offer you a refined and festive menu, served entirely with champagne, accompanied by a musical atmosphere until the stroke of midnight.
A festive and gourmet moment, where each dish goes well with the fine and elegant bubbles of champagne.
Book now for an unforgettable evening!
A festive and gourmet moment, where each dish goes well with the fine and elegant bubbles of champagne.
Book now for an unforgettable evening!
150.00 €
Awakening of the Senses
Champagne and Gourmet Appetizer
A sparkling note to start the evening with elegance.Treasure of the Sea
Scallops and Cockles from our Coasts
Delicately placed on a parsnip mousseline, for a subtle harmony between land and sea.Norman sweetness
Bay Snail Brioche with Garlic Cream
A refined specialty with the flavors of the berry.The Capricious
"La Capricieuse" - Trou Normand revisited
A fresh and festive touch to awaken your taste buds.Red Gold
Slowly Cooked Slice of Meat with Morel Sauce
Accompanied by mashed potatoes and carrot mousseline.
Red GoldCheese Delicacy
Crispy Chaource and Fresh Mesclun
A melting stopover for lovers of the land.Sparkling Sweetness
Clementine Sabayon and Champagne Granita
A light and airy dessert to end this meal in style.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
12.50 €
Starters
Plate of cold cuts
Seasoned tomato salad
Dishes
Breaded fish with fresh fries
Chopped Steak with fresh fries
Desserts
Strawberry ice cream cone
Vanilla ice cream cone
Homemade fruit salad
Net prices - Taxes and service included
