Confit beef ravioli with mushrooms
22 €
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
Duck foie gras, smoked eel and beetroot
28 €
Oysters from Bréhat Island n°2 from Bretagne
6 : 20 € 9 : 29 € 12 : 38 €
Soup of the moment
13.50 €
Selection of charcuteries
23 €
Shrimp roll
22 €
Les plats
monkfish, leeks and red wine sauce
30 €
Beef tenderloin,mushroom gnocchi, bone marrrow sauce
34 €
Veal Liver, Xérès vinegar, garlic and parsley
26 €
Fish from the criee
30 €
Slow cooked Lamb shoulder for two persons (U.E.)
65 €
Beef T-Bone for two persons, french origin
105 €
Confit pork loin, potato mousse with foie gras
27 €
Desserts
Chocolate tart, roasted cacao bean and vanilla sauce
11 €
Kiwi pavlova with mint and green apple sauce
11 €
Flambéed Crêpe Suzette
11 €
Homemade tiramisu
11 €
Vanilla crème brulée
9 €
Grand Marnier Soufflé
11 €
Selection of farmhouse cheeses
12 €
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.