Three n°3 "Cadoret" belon flat oysters, three n°3 breton cupped oysters, three n°3 la Tatihou Saint-Vaast special oysters, three n°5 "Gillardeau" papillon special oysters
Three n°3 "Cadoret" belon flat oysters, three n°3 Breton cupped oysters, three n°2 Gillardeau special oysters, three n°2 "Barrau" fines de Claire oyster
½ Canadian lobster, ½ crab, three langoustines, three prawns, shrimps
Three n°3 "La Tatihou" Saint-Vaast special oysters, three n°3 Breton cupped oysters, three n°3 "Cadoret" belon flat oysters, 3 prawns, 2 cockles, 2 carpet shell clams,2 venus clams, whelks, winkles, shrimps
Three no°3 "Cadoret" belon flat oysters, three no°3"La Tatihou" Saint-Vaast special oysters, Three no°3 Breton cupped oysters, ½ crab, 2 langoustines,4 prawns, 2 cockles, 2 carpet shell clams, 2 venus clams, 2 clams, whelks, winkles, shrimps
Two n°2 "Gillardeau" specials, two n°2 "Barrau" Fines de Claire, two n°3 Breton cupped oysters, two n°3 "Cadoret" belon oysters, ½ lobster, ½ crab, 3 langoustines, 3 prawns, 2 cockles, 2 carpet shell clams, 2 venus clams, 2 clams, whelks, winkles, shrimps
Small n˚4
Medium n˚3
Large n˚2
Medium n˚3
Medium n˚3
Medium n˚3
Large n˚ 1
Papillon special oysters n˚5
Medium n˚3
Large no°2
Please ask your waiter for advice
Market price
Approx. 200g
Approx. 300g
Approx. 150g
Six
Approx. 500g
Approx. 250g
Five
Label rouge, with parmesan cream
Au gratin with emmental cheese
Crab meat, avocado, lemon
Au gratin
Scallops carpaccio, lemon
French duck foie gras, toasted Poujauran bread
Creamed mushrooms with summer truffles*, Chestnut purée
Parsnip mousseline, creamed mushrooms with Summer truffles*, duck foie gras
With morel mushrooms
Pan-fried, in their shells, with celery purée
Raw tartare, avocado, pomegranate
With thyme cream
Raw gilthead bream tartare, crab, scallop carpaccio, whelks, Label Rouge prawns, four no°3"Barrau" Fines de Claire oysters
Fish & chips, tartare sauce, freshly-prepared french fries
Cucumber, green salad, freshly-prepared french fries
Vegetables, our own finely mashed potatoes
Nantua sauce, new potatoes
Seabass, haddock, scottish salmon, langoustine, beurre blanc sauce
Shellfish emulsion, butternut mousseline with ginger
Baked fillet, Noilly Prat sauce, violet artichoke, crispy rice
Grilled or meunière, subject to availability, fresh spinach
Creamed mushrooms with summer truffles*, creamy risotto
Freshly prepared french fries
Nantua sauce, vegetables
Baked in lightly-salted butter, béarnaise sauce, freshly prepared french fries
Approx. 500g
Depending on catch
Choron, vierge, béarnaise, beurre blanc
Parmesan cream
Creamed morel mushrooms, violet artichoke and seasonal vegetables
Roast duck breast, mushrooms, mangetout peas and new potatoes
With whole grain mustard, mushroom fricassee and new potatoes
Served with freshly prepared french fries
Raw, knife-cut Charolais beef, organic egg
Béarnaise sauce
Just like Granny used to make, our own finely mashed potatoes
With pepper corn or béarnaise sauce
By Pastry Chef Christian Victor
From the Maison Quatrehomme
Salted-butter caramel and caramelised almonds
With vanilla flavoured mascarpone cream
Vanilla ice cream
Vanilla ice cream
With Isigny cream
With sweet whipped cream
Chocolate ice cream, sweet chestnut ice cream, vanilla ice cream, meringue, chestnut cream, chantilly whipped cream
3 scoops from a selection of flavours :
Vanilla, dark chocolate, mocha, salted-butter caramel, sweet chestnut, lime, raspberry, strawberry, passionfruit, green apple
Served every day from noon to 5 pm
Excluding public holidays and the evening before a public holiday. Ask your Maître d’Hôtel for the ingredients list of the menu. Drink not included.
Ask your maître d’hôtel what the dish of the day is
Served every evening from 5 pm
Excluding public holidays and the evening before a public holiday. Ask your Maître d’Hôtel for the ingredients list of the menu. Drink not included.
*Tuber aestivum **half a Canadian lobster. Prices in euros, inclusive of VAT and service.