Starter, main course, dessert (Sundays only)

Two-Salmon Sushi, vegetables pickles, coriander flavoured

Carpaccio of Haddock smoked fillet, warm twin-lens in French dressing

Boiler of oak lentins with chestnuts, French dressing with nuts oil and roasted pine nuts

Suggest of the day (depending on the food market)

* * *

Poached bream, cooked in court bouillon perfumed with cinnamon

Lamb shoulder cooked 7 hours,  crusty potatoes perfumed with thyme

Hotpot of Guinea fowl from Haut-Brenu, fresh tagliatelle

Suggest of the day (depending on the market)

* * *

Plate of cheeses

Desert of the day

Gourmet coffee

* Local french meat

Starter, main course, dessert (all week long)

Warm, escargots salad with little bacon cube and chestnuts.

Oak Lentins Aumonière, cabbage butter and fried bacon cube

Cream of Dubarry with a crumble of poached chicken

Scramble eggs with poultry liver, spicy meat sauce

* * *

Mackerel lasagna with garlic juice

Peeled ray with virgin sauce on a bed of salad of the season

Crumble of marinated beef cheek and apple

Suggest of the day (depending on the food market)

* * *

Plate of cheeses

Chocolate and nuts Croustillant

Bitter orange marmelade

Pan-fried in-season fruits, date-flavoured zabaglione

Selection of home made sorbet

Gourmet coffee

Food and Wine combination
Starter, main course, dessert