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
94 €
Mise en Bouche
Lobster medaillon, corn in varied textures, ceviche-inspired sauce and lobster sorbet
Lobster Wonton ponzu consommé, Roscoff seaweed tartare and Sturia Oscietra caviar
Lobster Soup “VGE Style” with rouille sauce and grated Samson cheese
Lobster & Sweetbreads, cabbage in all its forms, bisque sauce and veal jus
Plate of cheese from local farms and toast
( extra 15,00 € / instead of dessert 7,00€ )
Pre-dessert
Flambéed Crêpes... roasted pineapple, crème diplomate and coconut ice cream
Menu Première Saveur
Menu served from Thursday to Saturday only at lunch except public holidays
55 €
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
74 €
Mise en bouche
“Melanosporum” black Truffle, served as a zephyr, beef and celeriac emulsion, flaky brioche
Wagyu beef AAA & Sea Bream, dashi broth, dulse seaweed and seasonal baby vegetables
Scallops served in two courses, in shell with beurre blanc& a savory with leek gel
Or
Beef cheek... lacquered with reduced jus, parsley root purée and juniper-infused Dauphine potato
Plate of cheese from local farm and toast
( extra 15,00 € / instead of dessert 7,00€ )
Pre-dessert
Bubble waffle carrot cake style, candied carrot and fromage blanc ice cream
Menu Inspiration Gourmande
appetizer, two starter, fish, meet, pre-dessert and dessert
89 €
Mise en bouche
“Melanosporum” black Truffle, served as a zephyr, beef and celeriac emulsion, flaky brioche
Wagyu beef AAA & Sea Bream, dashi broth, dulse seaweed and seasonal baby vegetables
Scallops served in two courses, in shell with beurre blanc& a savory with leek gel
Beef cheek... lacquered with reduced jus, parsley root purée and juniper-infused Dauphine potato
Plate of cheese from local farm and toast
( extra 15,00 € / instead of dessert 7,00€ )
Pre-dessert
Bubble waffle carrot cake style, candied carrot and fromage blanc ice cream
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€
