The restaurant is pleased to offer an 'à la carte' experience only.
Roasted, with "Paimpol" white beans prepared in a salad, shellfish and green curry, sour coconut dressing and walnut oil.
Vinaigrette style, crispy calf's Head, ravigote sauce.
Gravelax style, crunchy vegetables prepared like "cervelle des canuts", coriander milk and salmon eggs.
Poached in a red wine and spices, figs and grappe marmelade.
Prepared as a velouté, sourseasoning kumquat and Jerusalem artichok, pan-fried foie gras.
Cooked for 45 minutes, served on a brioche toast with watercress coulis and haddock.
Pâté en croute homemade (veal, pork, duck and foie gras), sour marmalade with quices and shiitakes
From the Mediterranean, seared on the skin, parsnip cooked into a purée and glazed, tangy vinaigrette with walnut oil and pomegranate, grilled "wild" vegetable juice.
From the Breton coasts, roasted and cooked "meunière", small spelt prepared like a risotto infused with mushrooms and old comté, pan-fried chanterelles, yellow wine emulsion, parmesan.
Roasted with a hazelnut and citrus crust, saffron butternut purée, tangy citron condiment with pumpkin seeds, and reduced fish bone jus.
Grilled belly from Cantal and black pudding, simmered Paimpol cocos and candied tomatoes, shellfish with garlic and parlsey, meat juice.
Confit and grilled shoulder, sweet potato puree with Tonka bean, cumin-spiced "panisse" fry, endive glazed with orange and bergamot, tangy lamb juice.
Softy cooked, sweetbreads seared on the grill, black trumpet mushrooms and oyster leaves, grilled salsify and black garlic, pan-fried spätzle and meat juice.
Beefchuck cooked slowly like a Bourguignon, Rossini dressing and macaroni gratin.
Declination, of the cheese factory of Trois Jean.
Whole of Mere Richard.
In a pastry choux, caramelized hazelnuts and hazelnut ice cream.
Pavlova style, mascarpone and Greek yogurt whipped cream, hibiscus mint and long pepper, blackberry sorbet.
From Valrhona, creamy chocolate and cocoa nibs tartn Guanaja ice cream
Baked tatin style on a Breton biscuit, mascarpone "chantilly" and vanilla ice cream.