{"id":4923,"date":"2022-09-28T17:28:30","date_gmt":"2022-09-28T15:28:30","guid":{"rendered":"https:\/\/www.pointe-saint-mathieu.com\/?page_id=4923"},"modified":"2025-08-15T15:26:28","modified_gmt":"2025-08-15T13:26:28","slug":"menu-bistrot-1954","status":"publish","type":"page","link":"https:\/\/www.pointe-saint-mathieu.com\/en\/bistro-1954\/menu-bistrot-1954\/","title":{"rendered":"Bistro Menu 1954"},"content":{"rendered":"
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Menus & a la carte
Bistro 1954<\/h1>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
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Breton flavours revisited<\/h1>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
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From lunch to dinner<\/h2>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
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Discover the revisited classics of our Bistrot. On the menu, traditional recipes prepared with the best products from Brittany: fish of the moment, oysters, lobster or carefully selected meats. Sweet tooths will be seduced by the famous profiterole, verrines of seasonal fruits or a chocolate dessert.<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t

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\n Our menu <\/h1>\n <\/div>\n
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37 \u20ac<\/p>\n <\/div>\n

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<\/p><\/p>\n <\/div>\n <\/div>\n

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\n entries <\/h2>\n <\/div>\n
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    \n Pig bristles<\/span>\n <\/div>\n
    \n

    Mayonnaise with condiments and herb salad<\/p>\n <\/div>\n <\/div>\n <\/li>\n

  • \n
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    \n OR<\/span>\n <\/div>\n <\/div>\n <\/li>\n
  • \n
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    \n The perfect egg<\/span>\n <\/div>\n
    \n

    <\/span>

    Cream of pumpkin and bacon soup<\/span><\/p><\/p>\n <\/div>\n <\/div>\n <\/li>\n <\/ul>\n <\/div>\n

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    \n dishes <\/h2>\n <\/div>\n
      \n
    • \n
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      \n Hake fillet<\/span>\n <\/div>\n
      \n

      Ty Gwen sweet potatoes, seaweed emulsion<\/span><\/p>\n <\/div>\n <\/div>\n <\/li>\n

    • \n
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      \n OR<\/span>\n <\/div>\n <\/div>\n <\/li>\n
    • \n
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      \n Poultry from the Kergo farm<\/span>\n <\/div>\n
      \n

      Roast leg and supreme,<\/span><\/p>

      mashed potatoes, poultry juice<\/span><\/p><\/p>\n <\/div>\n <\/div>\n <\/li>\n <\/ul>\n <\/div>\n

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      \n desserts <\/h2>\n <\/div>\n
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        \n \"Floating island<\/span>\n <\/div>\n
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        Whipped egg whites, custard, flaked almonds and caramel<\/font><\/p>\n <\/div>\n <\/div>\n <\/li>\n

      • \n
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        \n OR<\/span>\n <\/div>\n <\/div>\n <\/li>\n
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        \n \"The profiterole<\/span>\n <\/div>\n
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        Inspired by a profiterole, vanilla, whipped cream, Valhrona hot chocolate, peanut and buckwheat granola<\/p>\n <\/div>\n <\/div>\n <\/li>\n <\/ul>\n <\/div>\n \t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t

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        \n Iodized starters <\/h1>\n <\/div>\n <\/div>\n
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          \n OYSTERS<\/span>\n <\/span>\n <\/div>\n
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          de Prat Ar Coum, Madec family In Lannilis

          6 oysters - 14\u20ac \/ 12 oysters - 27\u20ac \/ 18 oysters - 40<\/b><\/div><\/p>\n <\/div>\n <\/div>\n <\/li>\n
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          \n The perfect egg<\/span>\n <\/span>\n 11 \u20ac<\/span>\n <\/div>\n
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          Cream of pumpkin and bacon soup<\/span><\/p><\/p>\n <\/div>\n <\/div>\n <\/li>\n

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          \n Pig bristles<\/span>\n <\/span>\n 11 \u20ac<\/span>\n <\/div>\n
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          Mayonnaise with condiments and herb salad<\/p>\n <\/div>\n <\/div>\n <\/li>\n

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          \n Jean's jar of foie gras (120gr)<\/span>\n <\/span>\n 25 \u20ac<\/span>\n <\/div>\n
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          <\/span>

          Mi cuit, chutney of the moment\u00a0<\/p><\/div><\/p>\n <\/div>\n <\/div>\n <\/li>\n <\/ul>\n <\/div>\n \t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t

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          \n The dishes of yesterday and today <\/h1>\n <\/div>\n <\/div>\n
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            \n Hake fillet<\/span>\n <\/span>\n 22 \u20ac<\/span>\n <\/div>\n
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            Ty Gwen sweet potatoes, seaweed emulsion<\/span><\/p>\n <\/div>\n <\/div>\n <\/li>\n

          • \n
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            \n Poultry from the Kergo farm<\/span>\n <\/span>\n 22 \u20ac<\/span>\n <\/div>\n
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            Roast leg and supreme,<\/span><\/p>

            mashed potatoes, poultry juice<\/span><\/p><\/p>\n <\/div>\n <\/div>\n <\/li>\n

          • \n
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            \n Le Boeuf<\/span>\n <\/span>\n 45 \u20ac<\/span>\n <\/div>\n
            \n

            Fillet of beef (220g),<\/span> <\/span>artichoke peppers with meat sauce<\/span><\/p>\n <\/div>\n <\/div>\n <\/li>\n <\/ul>\n <\/div>\n \t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t

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            \n Cheese and desserts <\/h1>\n <\/div>\n <\/div>\n
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              \n Cheese matured by Sten Marc<\/span>\n <\/span>\n 14 \u20ac<\/span>\n <\/div>\n <\/div>\n <\/li>\n
            • \n
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              \n \"The profiterole<\/span>\n <\/span>\n 9 \u20ac<\/span>\n <\/div>\n
              \n

              Inspired by a profiterole, vanilla, whipped cream, Valhrona hot chocolate, peanut and buckwheat granola<\/p>\n <\/div>\n <\/div>\n <\/li>\n

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              \n \"Floating island<\/span>\n <\/span>\n 8 \u20ac<\/span>\n <\/div>\n
              \n

              Whipped egg whites, custard, flaked almonds and caramel<\/font><\/p>\n <\/div>\n <\/div>\n <\/li>\n

            • \n
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              \n Finger mascarpone<\/span>\n <\/span>\n 8 \u20ac<\/span>\n <\/div>\n
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              Pear, coffee, white chocolate<\/p>\n <\/div>\n <\/div>\n <\/li>\n

            • \n
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              \n Seasonal Pavlova<\/span>\n <\/span>\n 9 \u20ac<\/span>\n <\/div>\n
              \n

              Meringue, light cream, seasonal fruit<\/span><\/p>\n <\/div>\n <\/div>\n <\/li>\n <\/ul>\n <\/div>\n \t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t

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              We take your allergies into account and do our best to meet your needs. However, despite all our precautions, our kitchens and manufacturing laboratories cannot guarantee the total absence of cross-contact between products.<\/h2>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<\/div>","protected":false},"excerpt":{"rendered":"

              Menus & \u00e0 la carte Bistrot 1954 Breton flavours revisited From lunch to dinner Discover the revisited classics of our Bistrot. On the menu are traditional recipes made with the best products from Brittany: fresh fish, oysters, lobster and carefully selected meats. Those with a sweet tooth will be delighted by the famous profiterole, the verrines [...] and the [...].<\/p>","protected":false},"author":6,"featured_media":0,"parent":173,"menu_order":0,"comment_status":"closed","ping_status":"closed","template":"","meta":{"inline_featured_image":false,"footnotes":""},"class_list":["post-4923","page","type-page","status-publish","hentry"],"_links":{"self":[{"href":"https:\/\/www.pointe-saint-mathieu.com\/en\/wp-json\/wp\/v2\/pages\/4923","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.pointe-saint-mathieu.com\/en\/wp-json\/wp\/v2\/pages"}],"about":[{"href":"https:\/\/www.pointe-saint-mathieu.com\/en\/wp-json\/wp\/v2\/types\/page"}],"author":[{"embeddable":true,"href":"https:\/\/www.pointe-saint-mathieu.com\/en\/wp-json\/wp\/v2\/users\/6"}],"replies":[{"embeddable":true,"href":"https:\/\/www.pointe-saint-mathieu.com\/en\/wp-json\/wp\/v2\/comments?post=4923"}],"version-history":[{"count":269,"href":"https:\/\/www.pointe-saint-mathieu.com\/en\/wp-json\/wp\/v2\/pages\/4923\/revisions"}],"predecessor-version":[{"id":7829,"href":"https:\/\/www.pointe-saint-mathieu.com\/en\/wp-json\/wp\/v2\/pages\/4923\/revisions\/7829"}],"up":[{"embeddable":true,"href":"https:\/\/www.pointe-saint-mathieu.com\/en\/wp-json\/wp\/v2\/pages\/173"}],"wp:attachment":[{"href":"https:\/\/www.pointe-saint-mathieu.com\/en\/wp-json\/wp\/v2\/media?parent=4923"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}