Menu
Exceptional Products
Equally skilled at preparing produce from land and sea, Manon is never so much at ease as when she has the opportunity to create dishes using a variety of products.
From the appetizer to the dessert, she invites you to a join her in a journey through the seasons, with inspiration and intuition.
All our menus are served for the entire table only .
Menu Souvenir de Bretagne
92 €
Mise en Bouche
Lobster medaillon, avocado guacamole, Italian citrus salad, giant corn, and lobster sorbet
Lobster soufflé caramelized pink onion, lobster mousseline, fish roe vinaigrette
Classic lobster cappuccino infused with Arabica and served with flaky brioche
Surf & Turf lobster and oxtail, red-wine bisque, and coral-tinged potato purée
Plate of cheese from local farms and toast
( extra 15,00 € / instead of dessert 7,00€ )
Pre-dessert
Champagne ice cream... vanilla sabayon, white-chocolate buckwheat biscuit, and nashi pear
Menu Première Saveur
Menu served from Thursday to Saturday only at lunch except public holidays
54 €
We're happy to present our menu, witch is crafted according to the market's
Mise en bouche
Starter suggestion
Maincourse Suggestion
Plate of cheese from local farm and toast
( extra 15,00 € / instead of dessert 7,00€ )
Pre-dessert
Dessert suggestion
Menu Plaisir & Plus
This menu is not served on Friday and Saturday evenings
72 €
Mise en bouche
Scallop & “Melanosporum” Truffle, Jerusalem artichoke cream, smoked oil, and white pudding
Venison “Fleischnacka”, beef broth with vegetables, seared foie gras, and horseradish gel
Line-Caught Pollack, “celerisotto,” Sturia caviar, and white-wine sauce with fish roe
Or
Autumn-Stuffed Quail... wild mushrooms, croque-madame, pumpkin purée, and reduced jus
Plate of cheese from local farm and toast
( extra 15,00 € / instead of dessert 7,00€ )
Pre-dessert
Chestnut & Blackcurrant, chestnut vermicelli, meringues, blackcurrant coulis & redbeet sorbet
Menu Inspiration Gourmande
appetizer, two starter, fish, meet, pre-dessert and dessert
87 €
Mise en bouche
Scallop & “Melanosporum” Truffle, Jerusalem artichoke cream, smoked oil, and white pudding
Venison “Fleischnacka”, beef broth with vegetables, seared foie gras, and horseradish gel
Line-Caught Pollack, “celerisotto,” Sturia caviar, and white-wine sauce with fish roe
Autumn-Stuffed Quail... wild mushrooms, croque-madame, pumpkin purée, and reduced jus
Plate of cheese from local farm and toast
( extra 15,00 € / instead of dessert 7,00€ )
Pre-dessert
Chestnut & Blackcurrant, chestnut vermicelli, meringues, blackcurrant coulis & redbeet sorbet
Our Sea Specials
Abalone «à la kerlouanaise », sauce with butter, shallot and dulse seaweed
48 €
Scallop cooked in the shell with beurre blanc
46 €
Grilled whole Brittany lobster & « flambé » in the dining room and lobster bisque
62€
