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The organic gourmet restaurant « Les Jardins Sauvages »

Vegetable tabbouleh with buckwheat seeds,
Julienned smoked haddock, sauce vierge
(Vegan version available on request)

Poached egg from the Ferme du Goulet, garlic toast and seaweed tartare,
Mushroom and spinach coulis
(Vegetarian version available on request)

Chicken Supreme salad, gwell vinaigrette,
Herring purée, cubed polenta

Daily special
(depending on fresh market produce available)

* * *

Legume buckwheat pancake with «Kari-Gosse», potato coulis,
Onion fondue, seasonal pesto
(Vegetarian dish)

Cod with bay leaf, herb salad,
Vegetable crisp with « Kari Gosse » spices, sandy potatoes with wheat bran

Pork belly confit and diced vegetables,
Mashed carrot, bacon tuile

Daily special
(depending on fresh market produce available)

* * *

Seasonal granita

* * *

Buckwheat crunch with buttermilk from the Ferme des Écotones,
Seasonal salad with «Ferme des 7 Chemins» Tomme cheese

Dessert of the day

Vegetable tabbouleh with buckwheat seeds,
Julienned smoked haddock, sauce vierge
(Vegan version available on request)

Poached egg from the Ferme du Goulet, garlic toast and seaweed tartare,
Mushroom and spinach coulis
(Vegetarian version available on request)

Chicken Supreme salad, gwell vinaigrette,
Herring purée, cubed polenta

Daily special
(depending on fresh market produce available)

* * *

Legume buckwheat pancake with «Kari-Gosse», potato coulis,
Onion fondue, seasonal pesto
(Vegetarian dish)

Cod with bay leaf, herb salad,
Vegetable crisp with « Kari Gosse » spices, sandy potatoes with wheat bran

Pork belly confit and diced vegetables,
Mashed carrot, bacon tuile

Daily special
(depending on fresh market produce available)

* * *

Buckwheat crunch with buttermilk from the Ferme des Écotones,
Seasonal salad with «Ferme des 7 Chemins» Tomme cheese

Dessert of the day

Strips of La Molière poultry, thyme jus, 
Crushed pumpkin with chamomile

or

Minced vegetables with grains and red lentils, 
Leek and olive oil coulis, oat blinis

* * *

Speculoos frozen dessert, 
Salt-butter caramel sauce, crumble 

or 

White chocolate and orange cake, 
Seasonal sorbet 

Be guided by our Chef’s culinary inspiration with this “carte blanche” set menu.

4 courses… Creation and selection of the tasting menu
Assortment of cheeses
Plate of sweet treats

Enjoy with wine pairings (3 glasses) 

Escargot-stuffed mushrooms
Greek-style jus

Seasonal vegetable tempura,
Olive sauce, garden-fresh herb buisson
(Vegetarian dish)

Gourmet egg with crab meat,
Our take on taramasalata, julienned raw vegetables

Daily special
(depending on fresh market produce available)

* * *

Sea bream filet in a seaweed crust,
Vegetable tagliatelle with freshly picked basil

Pork tenderloin in a potato crust,
Cassolette of tournée-cut vegetables
(For two)

Lightly steamed veal stuffed with Teignouse cheese,
Provençal-style turnip

Daily special
(depending on fresh market produce available)

* * *

Cheese platter on a bed of salad with dried fruit

Dessert of the day
or
Milk chocolate mousse, almond financier, citrus cream

Our Chef proposes a market-fresh “daily special”.

Our sommelier will present the food and wine pairing for your meal.

"Seasonal vegetables and legumes fresh from the garden"

Starter, Main course, Dessert