The local Edible Crab 

Out of the shell, the flesh is slightly seasoned with dashi and served with slices on smoked daïkon

Or

The Sea Bream

Beetroot Cannelloni filled with sea bream thinly sliced and marinated with olive oil and lemon

-

Local Pollock

Served with a langoustine broth enhanced with verbena and crunchy seasonal vegetables

Or

The veal

Pan fried sweetbread glazed  and courgete flowers filled with as lab of veal confit

-

Choice of desert

Fennel and chocolate

Light guanaja chocolate cream, fennel and rhubarb confit caramel flavoureed with absinthe

Or

The peach

The white peach smoothly balanced with lavander and yellow peach sorber

Or

Seasonal fruits and homemade sorbet

The Egg

Yolk confit served with french peas style

-

The langoustine

Artichaut « Barigoule », pan fried langoustine anchovy sauce

-

The Brill

Steamed brill, caviar and «Menton» lemon confit and salicornia

Or

The Duck

The duck from «Barbarie» roasted in fig tree leaves

-

Choice of desert

Fennel and chocolate

Light guanaja chocolate cream, fennel and rhubarb confit caramel flavoureed with absinthe

Or

The peach

The white peach smoothly balanced with lavander and yellow peach sorber

Or

Seasonal fruits and homemade sorbet

The « breton » lobster  consommé

-

The langoustine

Artichaud « Barigoule», pan fried langoustine Anchovy sauce

-

The local ravioli lobster

Light bisque sauce and hazelnut

-

The Brill

Steamed brill, caviar and « Menton » lemon confit and salicornia

-

The « Breton » lobster

Lobster poached in a shell fish stock, yellow wine sabayon

-

The cheese board

-

Pre desert

-

Choice of desert

Fennel and chocolate

Light guanaja chocolate cream, fennel and rhubarb confit caramel flavoureed with absinthe

Or

The peach

The white peach smoothly balanced with lavander and yellow peach sorber

Or

Seasonal fruits and homemade sorbet

The Eggs

Yolk confit served with french peas

Or

Seasonal salad

-

Quinoa

Cooked in a creamy risotto with old parmesan style

-

The peach

The white peach smoothly balanced with lavander and yellow peach sorber

Or

Seasonal fruits and homemade sorbet

THE STARTERS

The local Edible Crab  Out of the shell, the flesh is slightly seasoned with dashi and served with slices on smoked daïkon

23.00€

The Sea Bream Beetroot Cannelloni filled with sea bream thinly sliced and marinated with olive oil and lemon

23.00€

The langoustine  Artichaud « Barigoule», pan fried langoustine Anchovy sauce

27.00€

THE LOBSTER

The « Breton » lobster  Lobster  poached in a shell fish stock, yellow wine sabayon

62.00€

THE FISHES

Local Pollock Served with a langoustine broth enhanced with verbena and crunchy seasonal vegetables

30.00€                     

The Brill  Steamed brill, caviar and « Menton » lemon confit and salicornia

35.00€

 THE MEATS

The veal Pan fried sweetbread glazed  and courgete flowers filled with as lab of veal confit

33.00€

The Duck  The duck from «Barbarie» roasted in fig tree leaves

60.00€

(For 2 people)

THE VEGETARIENNE MENU

Quinoa Cooked in a creamy risotto with old parmesan style

20.00€

THE CHEESES

Cheese plate

15.00€

THE DESERT

Fennel and chocolate Light guanaja chocolate cream, fennel and rhubarb confit caramel flavoureed with absinthe

16.00€

The peach The white peach smoothly balanced with lavander and yellow peach sorber

15.00€

Seasonal fruits and homemade sorbet

16.00€

Kids Menu

Melon

-

Fish and Chips

Or

Chicken strips

-

Homade Ice Cream

Menu at 16€