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 .
92 €
Mise en Bouche
Lobster mayonnaise, nori seaweed jelly, lobster sorbet and yuzu soy sauce
Lobster tart with sweet onion compote, Roscoff seaweed tartare, and hollandaise sauce
Warm consommé, artichoke, fresh garden tarragon, focaccia & lobster mousse
Grilled lobster, stuffed piquillos, vegetable vierge, and rich bisque
Plate of cheese from local farms and toast
( extra 15,00 € / instead of dessert 7,00€ )
Pre-dessert
Vinum...
ice cream, lychee-vanilla emulsion, and spent grain crumble
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
This menu is not served on Friday and Saturday evenings
72 €
Mise en bouche
Tomato... in a ‘Bloody Mary’ style with Cecina shavings
Casunziei with ricotta, beetroot, and 'Tomme des Botteresses' from Le Gros Chêne
Corsican Label Rouge maigre, grilled melon and watermelon, burrata emulsion, and fish broth
Or
Tataki of Simmental beef and bluefin tuna, served with fine ratatouille and house-made cocktail sauce
Plate of cheese from local farm and toast
( extra 15,00 € / instead of dessert 7,00€ )
Pre-dessert
Frozen parfait... candied lemon, basil, dill, Genoa cake, and red berry compote
appetizer, two starter, fish, meet, pre-dessert and dessert
87 €
Mise en bouche
Tomato... in a ‘Bloody Mary’ style with Cecina shavings
Casunziei with ricotta, beetroot, and 'Tomme des Botteresses' from Le Gros Chêne
Corsican Label Rouge maigre, grilled melon and watermelon, burrata emulsion, and fish broth
Tataki of Simmental beef and bluefin tuna, served with fine ratatouille and house-made cocktail sauce
Plate of cheese from local farm and toast
( extra 15,00 € / instead of dessert 7,00€ )
Pre-dessert
Frozen parfait... candied lemon, basil, dill, Genoa cake, and red berry compote
Ear shell like « kerlouanaise », sauce with butter, shallot and dulse seaweed
48 €
Grilled whole Brittany lobster & « flambé » in the dining room and lobster bisque
62€
