Our menus
Menu of the moment
Menu tradition
33€ Extra cheese €5
- Appetizer
The "perfect" poached egg in red wine sauce
OR
Homemade pâté in crust / pineapple and currant chutney / salad - Roasted duck breast, the thigh in a spring roll with seasonal fruits / sweet and sour sauce.
OR
Pike in 2 textures: in mousseline, and the fillet pearled at low temperature with adzuki beans / Brussels sprouts / almond milk. - The dessert chosen à la carte
Charolais Terroir Menu
37€ Extra cheese €5
- Appetizer
6 Burgundy Snails with garlic and parsley butter - Pan-seared Charolais Ribeye (approximately 350g), served with Dauphinois gratin
- The dessert chosen à la carte
Gourmet Menu
2 Courses: Starters, Fish, or Meat - 42€ Extra cheese €5
3 Courses: Starters, Fish, and Meat - 47€ Extra cheese €5
- Appetizer
Foie gras royale with morels, Jerusalem artichoke emulsion, hazelnuts - Pan-fried Arctic char fillet with corn and endives
Crispy veal fillet and sweetbreads with seasonal vegetables and black garlic jus
OR
Braised wild boar breast with spaetzle and seasonal vegetables - The dessert chosen à la carte
Our desserts
9,50€
- Hot soufflé with plum compote / plum sorbet
- Meeting between coconut and blackcurrant / blackcurrant sorbet
- The Paris / Brest passing through Bourgvilain
- The gourmet plate
Catering for the Holidays
À la carte
- Appetizers
Gougères: €0.75/piece
House-smoked and sliced salmon: €40/kg (sold individually)
Appetizer platter (4 varieties): €6/person
Homemade duck foie gras/onion jam: €100/kg (sold individually)
Baguette: €1 / Morvandiau Bread: €2
Brioche: €5
Panettone: €10 -
Starters
6 snails: €5 / 12 snails: €10
Lobster salad, claws in spring roll, lobster broth aspic: €14
Golden scallops, parsnip braised in dark beer: €14/person -
Main Courses
Royal-style boned capon, vegetables, capon jus: €19
Sea bass risotto, white wine sauce, truffles, vegetables: €19
Chicken with morel cream, mashed potatoes: €19/person - Desserts
Christmas cake: €4.50/slice
New Year's Eve Dinner Menu
€76 Extra cheese €5
- Lobster salad, claws in spring roll, lobster broth aspic
- Golden scallops, parsnip braised in dark beer
- Digestive interlude: blackcurrant sorbet with arranged blackcurrant cream
- Chapon en ballotine, à la royale, légumes, jus de chapoBoned capon ballotine, royal-style, with vegetables and capon jus
- New Year's Eve Yule Log (mango/passion fruit, milk chocolate, and caramel)
Menu for December 25th and January 1st
56€ Extra cheese 5€
- The aperitifs followed by the amuse-bouche
- Layers of homemade smoked salmon and king crab, mascarpone, piquillo pepper coulis, arugula
- Golden scallops, parsnip braised in dark beer
- Boned capon ballotine, royal-style, with vegetables and capon jus
- Yule Log (mango/passion fruit, milk chocolate, and caramel)