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.
Les escargots de Bourgogne sauce crémeuse au Chaource et Cèpes.
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
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.
Dessert
The Farandole of desserts.
Bistro menu
Starter + Main Course 39 euros
Main course + Dessert 35 euros
Starter + Main Course + Dessert 48 euros
This menu and these dishes are subject to change depending on availability.
Entrances
Beef Carpaccio, Arugula, Burrata, Pesto, Balsamic.
Boneless Frog Legs, Champagne Lentils.
Butter and parsley sauce.Foie gras marbré mi cuit Façon traditionnel.
Confit d'oignons et de poivrons, sel de Guérande, petit pain aux fruits.The 6 Bouzigues Oysters from Thau No. 2
Our Croque Monsieur with truffle cream.
Dishes
Burger revisited Caudalies style.
Confit Beef Meat Potato Pancake with Parmesan and Cheddar with Onions.Beef rib heart.
Mushroom sauce, mashed potatoes and shredded confit beef.Crispy veal escalope Milanese style revisited in a folded pastry case, seasonal vegetables.
Parmesan crisp with a wine lees sauce.Sea bass fillet, Bordelaise style.
And its vegetable cocktail.Lamb leg confit with a spoon.
Mashed potatoes and seasonal vegetables.Hand-cut beef fillet tartare.
Mini vegetable burger.Grilled scallops, seafood linguine.
Langoustine sauce.Desserts
Chocolate fondant, blackcurrant cream ice cream.
The Rum Cork.
Vanilla whipped cream and a glass of Don Papa.Les Crêpes Suzette
Macaron Crème Pistache, Pommes caramélisées.
Melting pears with autumnal flavors.
Speculoos, coffee cream, salted butter caramel.Lemon tart, Breton shortbread.
Tiramisu façon Piña Colada.
Mascarpone, Ananas, Coco.Discovery menu
Starter + Main Course 49 euros
Main course + Cheese or dessert 39 euros
Starter + Main Course + Cheese or Dessert 59 euros
Entrances
Semi-cooked marbled foie gras Traditional way.
Onion and pepper confit, Guérande salt, fruit bread.Les 6 Huitres chaudes, fondant de poireaux et champignons gratinées au Parmesan.
Burgundy snails in a creamy Chaource and Cèpe sauce.
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
Beef fillet with foie gras sauce.
Potato and onion galette, truffled mashed potatoes.Noix de Saint Jacques, ravioles truffées Façon Carbonara.
Desserts and cheese
The assortment of cheeses
Warm Rocamadour in Brick Pastry and Honey
Brillat Savarin, white and black truffle.
Fondant au chocolat, crème au Cassis glacés.
Le Bouchon au Rhum.
Crème fouettée vanille et son verre de Don Papa.Crêpes Suzette
Pistachio Cream Macaron, Caramelized Apples.
Poires fondantes aux saveurs d'automne.
Spéculos, crème café, caramel au beurre salé.Tarte citron, Sablé Breton.
Piña Colada style tiramisu.
Mascarpone, Pineapple, Coconut.Children's menu
Fresh tomato ravioli + Dessert + Iced tea or syrup
18.00 €
Main course
Dessert
Beverage
The Brasserie Formula.
This menu is not served on weekends, the day before and on public holidays, and on 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
Chicken escalope marinated in curry and coconut cream.
Thai rice.Seafood pasta with langoustine sauce.
Gourmet salad with goat cheese toast and Serrano ham.
Desserts
Crème brûlée and pear tart.
Apple Tatin tart from our kitchens.
Net prices - Taxes and service included
