"Petits violets" ARTICHOKE, "Gillardeau" OYSTERS AND FOIE GRAS

acidulous clear soup, fresh coriander

1/2 BLUE LOBSTER
emulsion of fresh "galangua"
small summer vegetables

* * *

ROASTED JOHN DORY

scholltes confit with red wine

miror of Cabernet Franc

 

BASS

cooked at low temperature,

with crushed sardine and oysters

* * *

PIGEON

from the "Pays de Retz" boned, cooked on one side,
torrefied cacao juice and fried “conference” pears

BEEF AND FOIE GRAS IN "ALTER EGO"

quoit of potatoes, "fries" of artichoke "camus"

reduction of marsala

* * *

NANTES CARROTS... variation

- liquorice, orange marmelade,

confit of carrots, biscuits

- crème brûlée of carrots at "rappa dura"

- carrots - orange flavoured and liquorice

*

Starter, Dish, Desserts 62 €
Starter, Fish, Meat, Desserts 77 €

Food and Wine complicity 29 €

Atlantic cheeses plate 11€

SMALL MACKEREL" AL DENTE"

With Muscadet and spices

FRESH SARDINES AND OYSTERS TARTARE

with candied lemons peel

* * *

FISH of the market, proposed by the chef

CHALLAND CHIKEN SUPREME sweet and sour mango,

fresh passion fruit jus

* * *
HOME MADE SORBET with fresh fruits

STRAWBEEY MACARON

Starter, main course, Dessert 35€

 

"Menu Affaire"

Market menu, Aperetif, wine and coffee...60 €

This menu is served for lunch, except on sunday and bank holidays

SHELLFISH FROM OUR COAST
leak, fresh salicornes

Vinaigrette sorbet of white balsamic

oil of organic sesame "Vigean"

TAILS OF DUBLIN BAY PRAWNS

pan fried with cirus fruits

* * *

RED MULLET
summer vegetables

hot marinade of olives

ROASTED ANGERFISH

clear shellfish soup

* * *

VARIATION ARROUND LAMB

the square roast,

wild thyme, garlic

vegetables

CHALLANDAIS DUCK "BURGAUD"

Pekin duck with sesame seed,

torrified spices

Moussaka quenelles

* * *

STAWBERRIES… VARIATION

-shortbread with a strawberry light cream

-strawberries in salpicon, syrup of violet

-sorbet of Pornic strawberries

 

* * *

Starter, Dish, Desserts 55 €
Starter, Fish, Meat, Desserts 69 €

Dish of your choice, Desserts 38 €

Atlantic cheeses plate 11€

just tepid with the combavas, and winter cress

***

emulsion of broad beans of tonka, salpicon lobster

***

in artichokes, vin Jaune and morels

***

roasted with the hull and crystallized garlic

***

CHOCOLATE-HAZEL NUTS... variation

- crunchy biscuit all "guanaja" 80%

- caramelised hazel nut and cacao biscuit

-bitter chocolate sorbet

 

 

Complete Menu 110 €

Menu without one meal 95 €

Gaspacho of "bio" tomatoes

Dublin Bay prawns salpicons

square of white fish

with shellfish

"french fries" with salted butter

Strawbeery milk shake

bitter chocolate sorbet

Main course, Desserts 16€
Starter, main course, Desserts 19€