Our Desserts of the Moment

Chocolate and Exotic Mango Heart Bar
Brownie, compote, crumble, passion fruit coulis and sorbet

Warm Valrhona “Guanaja” Chocolate Fondant
Coffee heart, arabica ice cream and sauce, caramelized Piedmont hazelnuts

Kiwi and Pineapple Variation with Almond Cream
Sweet pastry, mousse, creamy layer, fruit coulis and sorbet

Warm Grand Marnier Soufflé
Blood orange sorbet,
“Cordon Rouge” liqueur
(minimum 2 people)

Chestnut and Blackcurrant Entremet with Bourbon Vanilla Bavaroise
Breton shortbread, meringue, whipped cream, jelly and sorbet

The carte

Starters

* Sautéed Burgundy snails with black trumpet mushrooms, potato and confit garlic emulsion, parsley coulis and crispy kadaif…35€

* Seared scalopps from the bay of Saint-Brieuc, thai-style saffron broth,
red lentils, julienne vegetables and leaves…45€

* Spiced duck foie gras confit with cherry jelly, balsamic reduction, morello cherry mousse, black pepper cream and toasted brioche…45€

* Confit duck foie gras in homemade terrine and toasted brioche…44€

* Traditionnels 12 escargots de Bourgogne en coquilles beurre persillé…32€

Fish and Shellfish

* Roasted wild turbot cooked on the bone with five-pepper blend, vegetable blanquette with clams and creamy mussel jus…48€

* Shelled lobster with porcini mushrooms rizotto, beurre blanc, reduced shellfish jus and coral tuile…46€

* Fish ravioli with herbs served in a delicate lobster broth with chips and seasonal baby vegetables…42€

Meats and Poultry

* Herb-roasted rack of lamb with tomato moussaka, confit garlic, rich brown jus, and seeded baguette infused with savory…48€

* Charolais beef tournedos with pan-seared foie gras « our way », mashed parsnips and glazed winter roots, salsify chips and black truffle sauce…49€

* Bresse chicken “Maison Miéral” in two preparations: roasted supreme with reduced jus and braised leg with cream and morel mushrooms, served with Comté cheese polenta and crispy tuile…48€

Cheeses

* Fine cheese plat…24€
* Faisselle dairy Etrez cottage cheese…18€

Our Desserts of the Moment

Raspberry crispy leaves to leaves
Creamy fruit, light cream vanilla vervain and sorbet

Flowing chocolate fondant Valrhona grand cru « Guanaja »
Praline’s heart, Bourbon vanilla cream and ice cream

Red fruit declination and strawberry basil sorbet
Sweet almond pastry, fruit mousse and cream, chantilly and coulis

Hot « soufflé » with candied griottines
« Maison Peureux » sorbet and cherries sauce (for 2 pers)

Entremet lemon, Vanilla, and Mint
Breton’s cake shortbread, light Bavarian cream, meringue shavings, candied zest, and sorbet