+33 1 46 06 28 15
maple vinaigrette, Scottish salmon saku, pomegranates and roasted hazelnuts
creamy avocado, pomelo grapefruit segments and melba toast
amarena cherry chutney
and spicy yuzu mayo
satay rouille sauce and garlic croutons
garlic butter
small salad
pear compote cooked in mulled wine and red Sichuan pepper
marinade with sweet almond oil, soy and bergamot, mango balls and kasha pop
3 Pleine mer de Normandie n° 4 -- 3 Raw mussels -- 3 Dog Cockles -- 3 Pink Shrimps -- 3 Carpet Shells -- 6 Whelks
6 Fines de l'Île aux Moines n°2 -- 6 Fines de Cancale n°3 -- 6 Pleine mer de Normandie n°4 -- 6 Fines de Claire n°3
4 Spéciales Gillardeau n°3 -- 4 Spéciales "Ostra Regal" n°4 -- 4 Spéciales d'Utah Beach n°3 -- 4 Plates de Cancale n°0 -- 4 Fines de Cancale n°1 -- 4 Réserve by Tarbouriech n°3
6 Pleine Mer de Normandie n° 4 -- 6 Huîtres de Bretagne n° 3 -- 6 Pink Shrimps -- 1 Portion of big grey shrimps -- 2 Warty Venus -- 1 Portion of whelks -- 6 Raw mussels -- 1 Portion of big winkles -- 6 Dog Cockles -- 2 Scampis -- 2 Half Crabs
6 Fines de Claire n° 3 -- 6 Pleine Mer de Normandie n°2 -- 6 Spéciales d'Utah Beach n°3 -- 6 Pink Shrimps of Madagascar -- 1 Portion of big grey shrimps -- 2 Warty Venus -- 1 Portion of whelks -- 2 Carpet Shells -- 1 Portion of big winkles -- 4 Raw mussels -- 4 Scampis -- 4 Dog Cockles -- 2 Half Crabs
4 Spéciales "Ostra Regal" n°4 — 4 Fines de Cancale n°1 -- 4 Spéciales d'Utah Beach n°3 -- 4 Spéciales Gillardeau n°3 -- 4 Réserve by Tarbouriech n°3 -- 4 Plates de Bretagne n°0 -- 6 Pink Shrimps of Madagascar -- 2 Warty Venus -- 1 Portion of big grey shrimps -- 2 Carpet Shells -- 1 Portion of whelks -- 4 Raw Mussels -- 1 Portion of big winkles -- 4 Dog Cockles -- 4 Scampis -- 1 Live Lobster -- 2 Half Crabs
Jean Gléron, natural Spat of Cancale
Oysters from Maison David Hervé, in Charente-Maritime
Gibus Breiz, natural Spat : “Les viviers du Logéo“ à Sarzeau
Jean-Paul Guernier, natural Spat of Baie des Veys
Boutrais familly in Cancale
Solar oysters of Florent Tarbouriech in Marseillan, Spéciales “Réserve by Tarbouriech
Maison Gillardeau in Bourcefranc-le-Chapus, in bassin de Marennes-Oléron
Cooked by our Chef and served chilled
(en saison)
by Maison Borvo, fresh cream
from “La Perle des Dieux” at St Gilles-Croix-de-Vie, farmhouse bread and salted butter
Proposed • flambeed with whiskey• “à la plancha”, seaweed butter
Garnish with a vegetable teppanyaki • A live Spiny Lobster only on order and according to market prices
Roman lettuce, parmesan shavings, quail eggs, cherry tomatoes, crunchy filet, Caesar dressing and croutons
Cheddar, corsican beer, mustard, mountain ham, soft bread, fried egg and homemade french fries
Kids are alright !
In 2 services. To choose from a selection of dishes. Served only at lunch time during weeks days excluding national holidays !
In 3 services. To choose from a selection of dishes
vegetables teppanyaki
(scallops, haddock, salmon, julienne fish)
tartare sauce and homemade french fries
butternut ravioli with candied leeks and porcini mushrooms, belly crips
fresh spinach and crispy Roscoff pink onions
and homemade french fries
Solferino sauce with old-style mustard and Aubrac aligot
wine sauce with peppered belly, homemade fries
suprême sauce and rice pilaf
blood orange bigarade sauce and forgotten vegetables roasted with aromatics
homemade french fries
mixed salads, cherry tomatoes, shallots and parsley
mixed with traditional salads
tempered chocolate, classic chocolate mousse, hazelnut silver and chocolate tuile
Berthillon vanilla ice cream and grand cru chocolate sauce
a pick of 4 flavors, red fruits coulis or hot chocolate sauce and whipped cream
Clos Ornasca
Sparkling wine with: blackcurrant, blackberry or peach
Champagne with: blackcurrant, blackberry or peach
© 2000-2023 - Tous droits réservés - Mentions légales - Conditions d'utilisation Crédits photos : Gilles Gandara - LI STUDIO
-medium.jpg)
