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.
Home CookedPan-fried scallops with Champagne
Pan-fried scallops, accompanied by a light Champagne sauce, for a simple and refined starter.Home CookedPerfect 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.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.
Home Cooked
VegetarianParmentier of Salt Meadow Lamb, with its full-bodied juice and these pieces of vegetables
Lambs raised by Raphaël Morin (Manche 50)This tasty dish combines the tenderness of lamb with the aromatic richness of full-bodied juice, providing an unforgettable taste experience.
Home Cooked
Local ProductRoasted scallops with 13-plate sauce, celery puree and leek fondue
Sauce with tarragon, tomato and anise flavors.Home CookedDessert
Wonderful meringues on Breton biscuit and dried fruits
Soft meringue on Breton shortbread, generously covered with whipped cream and sprinkled with dried fruitHome CookedMousse onctueuse à la clémentine et son coulis de fruits
Une mousse légère et parfumée, accompagnée d’un coulis de fruits et de tranches de clémentines pour une touche de gourmandise et de fraîcheur.Home CookedPineapple Sabayon Marinated in Agave Syrup and Vanilla
A light and fragrant dessert combining the sweetness of pineapple marinated in agave syrup and the creaminess of a delicate sabayon.Home CookedTrio of regional cheeses
Norman character on a plate.Local ProductFood 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 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.
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.
Red GoldBodies 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
