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 €

Ibaïama ham in chiffonnade with salted butter – 18 € 

Slow cooked egg, potato cream, andouille from Guéméné, buckwheat – 18 €

Home smoked trout, celery with a tangy mayonnaise - 20 €

Sauteed wild mushrooms with garlic butter - 24 €

LES PLATS

Fish of the day, garnish of the moment -

Dover sole Meunière style, spinach – 60 €

Duck breast, roasted butternut puree, red cabbage with spices, red wine 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, Jerusalem artichokes and butter emulsion - 28 €