The careful selection of producers and artisans is the very first step of our work in the kitchen. They grow the produces before we cook them so the quality of what we do is very much linked to the quality of their work.

Les EntrÉes

6 very big snails cooked with garlic-butter in their shells - 18 €

French onion soup grained with comté cheese – 16 €

Traditional duck foie gras, quince chutney - 27 €

Hard-boiled eggs scooped out and filled with its chopped yolk and mayonnaise, seaweed and trout eggs – 18 €

French scallops carpaccio, watercress oil, lime and radish - 26 €

Parsnip and celery soup, andouille from Guéméné and croutons - 16 €

LES PLATS

Catch of the day, garnish of the moment

French sole Meunière style, spinach shoots – 60 €

Slow cooked pork belly, root vegetables, honey and thyme jus – 38 €

Traditionnal veal stew ( veal, carrots, onions, mushrooms, potatoes, bacon in a creamy sauce) – 34 €

Veal kidney in a mustard sauce, mashed potatoes - 36 €

French beef filet, Béarnaise sauce, homemade French fries - 48 €

Small squares of ravioli filled with cheese, cream and chives - 28 €