The restaurant is pleased to offer an 'à la carte' experience only.
Roasted, with "Paimpol" white beans prepared as a salad, shellfish and green curry, tangy coconut vinaigrette 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 cherry and fennel and Cumberland sauce.
From the Mediterranean sea, cooked on the skin, grilled and fennel purée, fried panisse, tangy vegetable juice with tangy cider reduction.
Cooked "Meuniere", pan-fried Porcini Mushrooms and Grilled Cabbage, Country-Style Pepper Bacon, Meat Jus "Matelotte" Style
Grilled belly and blood sausage, Paimpol's beans casserole and confited tomatoes, garlic and parsley shellfishes, meat juice.
Confit and grilled shoulder, sweet potato puree with Tonka bean, braised endive, orange and bergamot, tangy lamb juice.
"Melted" cooked, pan seared, girolle mushrooms, Vitello Tonnato condiment, bergamot and tuna belly, gravy and mashed potatoes.
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.
With exotic fruits, "Bis-cuit" sable with coconut, spiced roasted pineapple and sorbet"pabana".
Valrhona Jivari, crunchy finger, creamy and lemon gel, pecan ice cream.
Baked tatin style on a Breton biscuit, mascarpone "chantilly" and vanilla ice cream.