The Menus

THE MENU TERROIR

Starter, Main course and Dessert

€ 49

 
Medallion of free-range chicken supreme stuffed with herbs, white asparagus Lemon mousseline

or

Fresh goat cheese ravioli with savory, almond milk emulsion, pea and pearl onion salad

—

Confit lamb shoulder from Quercy with oriental spices, preserved lemon, and polenta croquettes

or

Pan-fried hake from the Bay of Biscay, spinach and button mushrooms, Bouchot mussels, Rondier saffron emulsion

—

Fresh grapefruit with tapioca pearls, mint ginger and lemongrass emulsion

or

Coconut crème brûlée, poached pineapple with bourbon vanilla, Malibu coconut whipped cream
 
 

THE GOURMET MENU

Starter, Main course and Dessert

€ 59

THE DEGUSTATION MENU

Starter, Fish plate, Meat plate and Dessert

€ 73

Prawns stuffed with piquillo peppers, green mango and celery, sweet paprika coulis

or

Glazed duck breast slice with coriander, lemongrass and ginger cabbage gyoza

—

Line-caught weakfish from our coasts with garden chard, agnolotti and borage broth

or/and

Roasted veal fillet with oregano jus, artichoke mille-feuille, black olive relish and vegetable

—

Chocolate almond biscuit, Kirsch cream, Griottines and fresh cherries

or

Moist cake with Azuki red beans, cranberry confit and fresh strawberries

✻
 

THE LUNCH MENU

 

 
 

According to his ideas, the chef will prepare a lunch menu that will give you a taste of his cuisine.

The lunch menu is made every day of the week from market products. (except weekends and holidays)

 
 

25 € : Starter – Main course ou Main Course – Dessert

29 € : Starter – Main Course – Dessert

 

 

Home made food

Meats of French and EU origins, Lists of allergens on request

VAT 10% on food and 20% on alcoholic drinks, service included