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 shells - 18 €

French onion soup grained with comté cheese – 16 €

Traditional duck foie gras, red onions chutney - 27 €

Ibaïama ham in chiffonnade with salted butter – 18 € 

Low temperature egg, potato cream, andouille from Guéméné, buckwheat – 18 €

Homemade 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 -

Sole fish Meunière style, spinach – 60 €

Duck breast, parsnip puree, roasted figs with red wine, meat juice – 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 - 50 €

Small squares of ravioli filled with cheese, Jerusalem artichokes and butter emulsion - 28 €