A la carte

Taxes and services included


Starters 20

  • Salmon mi-cuit from Mas des Pommiers, Aquitaine Caviar « Perle noir », cauliflower and mussels stuffed with black garlic.
  • Terrine of duck foie gras, consommé of duck as a granita, beetroot and hibiscus.

  • Langoustine in two different ways, « Cœur de bœuf » tomato and smoked farm house yogurt.

Main courses 36

  • Turbot a la plancha, orange sabayon, carrots in different style and ginger.
  • Roast Pigeon, cromesquis of the leg, mole gravy, musrooms and burned mash onions.
  • Aubrac beef Wellington, gravy served with sour aubergine caviar and Coco white-beans from Paimpol.           

cheese trolley 16

Desserts 14

  • Daïquiri melon, melon as a Calisson, as a fresh salad and lime, infused with Grand-Marnier and melon-rhum sorbet.Turbot à la plancha
  • Figs from Aigues-Mortes, almond sponge cake with honey, light mousse of mascarpone and fig, fresh goat cheese ice cream.
  • Nyangbo chocolate Finger, creamy chocolate, pralin and hazelnut crumble, dark chocolate ice cream and Timut pepper.