Our Romantic menu for 2 people.
Starter, main course and dessert accompanied by a bottle of
Champagne Piper Heidsieck cuvée RARE in 75 cl.
Mineral water and coffee.
290.00 €
Entrance
The traditional semi-cooked marbled foie gras palette.
6 hot oysters, leek and mushroom fondant gratinated with Parmesan.
Burgundy snails in a creamy Chaource and Cèpe sauce.
Pain perdu brioché, foie gras poêlé, mangue confite.
Confiture de ratafia.Main course
Coeur de Ris de Veau en escalopes rôties.
Sauce lie de vin, cocktail de légumes.Lasagne de Foie gras de Canard rôtie aux Morilles
Beef fillet with foie gras sauce.
Potato and onion galette, truffled mashed potatoes.Noix de Saint Jacques, ravioles truffées Façon Carbonara.
Dessert
The Farandole of desserts.
Bistro menu
Starter + Main Course 36 euros
Main course + Dessert 32 euros
Starter + Main Course + Dessert 43 euros
This menu and these dishes are subject to change depending on availability.
Entrances
White Asparagus.
Mayonnaise from our kitchensBeef Carpaccio, Arugula, Burrata, Pesto, Balsamic.
Boneless Frog Legs, Champagne Lentils.
Butter and parsley sauce.Semi-cooked marbled foie gras Traditional way.
Pepper confit, Guérande salt, fruit bread.Thin apple and white pudding tart from Rethel.
The 6 Bouzigues Oysters from Thau No. 2
Warm mille-feuille of eggplant Parmigiana, tomatoes with pesto and its Mozzarella.
Dishes
Burger revisited Caudalies style.
Confit Beef Meat Potato Pancake with Parmesan and Cheddar with Onions.Beef rib heart.
Foie gras sauce, mashed potatoes and shredded confit beef.Sea bass fillet, Bordelaise style.
And its vegetable cocktail with smoked bacon.Lamb leg confit with a spoon.
Mashed potatoes and seasonal vegetables.Hand-cut beef tartare with cocktail sauce and condiments.
Salad and potato and onion pancake.Pink duck breast.
Shallot sauce with Port wine, Tarte tatin with candied peppers.Grilled scallops, seafood linguine.
Langoustine sauce.Desserts
Chocolate fondant with a pear and Nutella center.
On a bed of mango coulis.Forêt Noire revisitée.
The Rum Cork.
Vanilla whipped cream and a glass of Don Papa.Crêpes Suzette
Macaron Crème Pistache, Pommes caramélisées.
Pain perdu aux cerises et chocolat en pépites.
Tarte citron, Sablé Breton.
Discovery menu
Starter + Main Course 49 euros
Main course + Cheese or dessert 39 euros
Starter + Main Course + Cheese or Dessert 59 euros
Entrances
Foie gras marbré mi cuit Façon traditionnel.
Confit de poivron, sel de Guérande, petit pain aux fruits.Les 6 Huitres chaudes, fondant de poireaux et champignons gratinées au Parmesan.
Les escargots de Bourgogne sauce crémeuse au Chaource et Cèpes.
Brioche French toast, pan-fried foie gras, candied mango.
Ratafia jam.Dishes
Veal sweetbread heart in roasted escalopes.
Wine lees sauce, vegetable cocktail.Roasted Duck Foie Gras Lasagna with Morels
Le Filet de Boeuf, sauce foie gras.
Galette de pommes de terre et oignons, purée de pommes de terre truffée.Scallops, truffled ravioli Carbonara style.
Desserts and cheese
The assortment of cheeses
Warm Rocamadour in Brick Pastry and Honey
Brillat Savarin, white and black truffle.
Fondant au chocolat, coeur Poire et Nutella.
Sur lit de coulis de mangues.Black Forest revisited.
Le Bouchon au Rhum.
Crème fouettée vanille et son verre de Don Papa.Les Crêpes Suzette
Pistachio Cream Macaron, Caramelized Apples.
French toast with cherries and chocolate chips.
Lemon tart, Breton shortbread.
Children's menu
Main course + Dessert + Ice tea or water syrup
18.00 €
Main course
Dessert
Beverage
The Brasserie Formula.
This menu is not served on weekends, public holidays, or Friday evenings.
The dish €15
Starter + main course or main course + dessert €22
Starter + main course + dessert €29
Entrances
Foie gras and chanterelle terrine
Champagne Lentils with Ham.
Wild Smoked Salmon, Lemon Dill Cream
Dishes
Confit beef and its mashed potatoes.
Seafood pasta with langoustine sauce.
Gourmet salad with goat cheese toast and Serrano ham.
Desserts
Chocolate mousse.
Apple Tatin tart from our kitchens.
Net prices - Taxes and service included
