菜单

Claire oyster Barrau n°2 (6)

Claire oyster n°4 (6)

Brittany open sea oyster n°1 (6)

Brittany open sea oyster n°3 (6)

Gillardeau oyster special n°3 (6)

Gillardeau oyster Papillon (6)

Oyster Belon (6)

Oyster selection

Dublin Bay prawns just pearly

Shrimps

Prawns with garlic and butter

Nossi Bé

Whelks

Urchin

2 Brittany open sea oyster n°1 - 2 Brittany open sea oyster n°3 - 4 Gillardeau oyster special n°3 - 4 Gillardeau oyster Papillon - 4 Claire oyster Barrau n°2 4 Dublin Bay prawns just pearly - Shrimps - 6 Prawns (NOSSI-BÉ) - Whelks

Thin slices of red tuna in Gravelax style, cucumber and capers tartar, piquillo pepper juice

Imperial Caviar of Sologne (30g.), steamed potatoes, cream

Egg yolk stewed cepe mushrooms, thin slices of polenta

Smoked eel and beetroot, French caviar and potatoe

Duck foie gras flavoured with rum, pineapple and fennel, brioche

Iberico ham « Juan Pedro Domecq » *

Raw and cooked assortment vegetables, Burgundy truffle, Romesco sauce

Pikes quenelles « Closerie des Lilas » style

Lightly pan-fried fillet of John Dory fish, elder blossom juice, carrots

Scallops with sweet onions and aromatic broth

Back of turbot, roasted figs, juice and coarsely chopped cepe mushrooms

Roasted fillet of cod, pineapple and curry sauce, haricot bean “Coco de Paimpol” cooked with Serrano ham *

Pan-fried fillet of beef « Hemingway » style, French fries

Roasted spicy wild duck, warm escalope of duck foie gras, parsley purée and green cabbage

Veal sweetbreads and Dublin bay prawns, ginger sauce, salsify

Lightly pan-fried fillet of lamb, date and meat sauce, aubergine and coarsely chopped tomatoes

Back of wild boar glazed with blackcurrant and dried fruits, poivrade sauce, cepe mushrooms fricassée *

Selection of fully-matured cheeses

Suggestions of Pastry Chef in our dessert menu

Coffee & sweet