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.


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.


Oysters from Bréhat Island n°2 from Bretagne

6 : 20 €        9 : 29 €         12 : 38 €

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 €


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 €


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.