Oysters from Bréhat Island n°2 from Bretagne
6 : 20 € 9 : 29 € 12 : 38 €
Menu
The cuisine is inspired by the region’s distinctive ingredients, each presented in its season.
The chef
His philosophy
Our chef, Bertrand Bordenave, creates a cuisine based on the seasonal market, exclusively using fresh, carefully-selected products and focusing on local producers.
The menu showcases the dishes which have made the restaurant’s reputation, like prime rib, lamb shoulder, and Grand Marnier soufflé. The pastries, like the breads, are made on site.
Menu
Inspiring influence
Our region is renowned for the quality of its ingredients and its traditions, interpreted by the chef to bring out their best. Always respecting the seasons, the menu changes regularly, according to the chef’s inspiration and the market’s bounty.
Starters
Soup of the moment
13.50 €
Selection of charcuteries
23 €
Tomatoes from Luc Alberti, burrata and Gnocco Fritto
23 €
Red mulet fillet, samphire and white beans from Paimpol
25 €
Duck foie-gras, pear, Tonka beans and coffee
28 €
Les plats
Veal Liver, Xérès Vinegar, garlic and parsley
26 €
Half duck breast, parsnip and orange
26 €
Beef Tartare, french fries and salad
27 €
Fish from the criee
30 €
Beef tournedos, coquillettes risotto with sheep cheese and Guanciale
34 €
Slow cooked Lamb shoulder for two persons
60 €
Rib of beef for two persons
90 €
Desserts
Vanilla crème brulée
8 €
Red wine poached pear, grape and pear sorbet
11 €
Roast apple, vanilla ice-cream and dulce de leche
11 €
Grand Marnier Soufflé
11 €
Selection of farmhouse cheeses
11 €
Ice-cream cookie, chocolate and halzenut sauce
11 €
Wines
The head sommelier has selected wines from the most talented producers throughout Bordeaux and the world’s other great vineyard regions. Wine lovers and professionals alike can choose from more than 500 selections, and an assortment of wines by the glass. The wines are stored beneath the restaurant in a 19th-century underground stone quarry.