De plus en plus amoureux de La Chèvre d`Or…

De plus en plus amoureux de
La Chèvre d’Or…
La cuisine est étroitement liée à l’histoire de l’Humanité.
Mon papa, Alban Kervarrec, en a fait partie : homme de produit, de goût,
de générosité, de partage et d’amour,
il a su me transmettre le plaisir de donner sans rien attendre, juste faire
sourire, créer une émotion, un souvenir.
C’est pourquoi nous,
les équipes de cuisine, pâtisserie, service, sommellerie, les producteurs et
les fournisseurs, sommes heureux de vous donner chaque jour le meilleur de
nos produits régionaux, ainsi que notre savoir-faire entièrement dédiés aux
goûts, au partage et à la bonne humeur !!!
Amicalement,
Ronan
To Start
White truffle from Piemont region,
85 €
Cepe mushrooms,
68 €
Duck Foie Gras « Dupérier »,
75 €
Blowed pizza dough, sweet oignons stewed and crystallized, quail egg yalk.
Grated, soft boiled farmer egg, old Comté cheese and poultry gravy.
Creamy heart gnocchi, velvety chestnut sauce, hazelnuts from Piemont region.
Served on forest-floor moss, Tonka bean flavoured crispy cushion.
Flavoured with parsley and garlic, red quinoa and lemon, pumpkin and Williams pear, parsley coulis, cepe sauce.
In a casserole, Alep pine needles broth and torrefied pine nut, parsley roots.
Marinated Slice into Tariquet wine, then pan-fried, artichokes and black truffle from Piemont region,
Aged Parmesan “Parmigiano Reggiano” 36 months.
Crab,
70 €
Served on a pebble, rice crisps and avocado with cocktail sauce.
Flaked with a creamy coral sauce, wheat crisp, semi salted butter, vinegar perfumed shallots.
The claw with fennel and our smoked cod eggs tarama. Dried seaweed powder.
Our caviars,
Blinis, double cream and traditional garnitures.
Oscetra prestige « acipenser gueldenstaedtii »
Kristal « acipenser schrencki »
Fish and Seafood
30 grams 125 € 50 grams 190 €
30 grams 165 € 50 grams 280 €
Filet of Capon,
Grilled and cooked simply with “Lessatini” olive oil,
Tomato coulis with oregano, creamy oregano-saffron polenta.
Marinated peppers and octopus cooked in a “court bouillon”.
100 €
Brittany Lobster,
95 €
Filet of Wild Coastal Turbot,
125 €
Tail sautéed with a coral sauce.
Gnocchis stuffed with tarragon and crispy egg flavoured with pastis.
The claw served with white beans and criste marine dressing.
Poached in lightly salted-butter ,
Glazed with seafood velvety sauce, Oscetra caviar.
Parsnip and clams.
Brittany scallops,
Served with orange perfumed chicory, nuts and black trumpet mushroom.
Sliced in tartare, spelt risotto with squid ink and autumn truffle.
Our Chef works only with fresh products, our dishes are subject to change.
85 €
Meats
Venison,
90 €
Lamb,
85 €
Veal Sweetbread,
95 €
Our cheese trolley.
30 €
Our pastry Chef selection
28 €
The back in filet marinated into gin, pan fried and glazed with a pepper sauce « Bombay Sapphire ».
Smoked celery baked in sugar coat, in lime tempura and wild mushrooms,
Gnocchis with orange zest, Campari and juniper berry gravy.
Grilled chops with summer savory and lemon confit,
Ratte potatoes seasoned with fresh goat cheese.
Crispy medaillon, New Zealand spinach and sorrel,
Cepe mushrooms and automn truffle from Piemont region.
Blowed potatoes.
The Chocolate,
“70% Guanaja” chocolate ice cream with a dark chocolate shortbread cookie.
The Creation,
Our vision of a lemon tart.
The Refreshing,
Iced meringue cake filled with Williams pears and nuts.
The Tradition,
Our soufflé with praline flavour and hazelnut, lemon sorbet and vanilla ice cream.
Trolley of Sweets.
Our Chef works only with fresh products, our dishes are subject to change.
Nos menus sont servis à l’ensemble de la table.
Gourmet Lunch Menu
Menu for the whole table.
Our Chef and our Sommelier offer the Gourmet Lunch Menu paired with wine.
75 €
95 €
Served only for lunch, except on Sundays and holidays.
Menu for the whole table.
Château La Chèvre d’Or
Duck Foie Gras,
Half-cooked, glazed with lemon chutney.
Mediterranean Octopus,
Marinated in an aromatic stock, then grilled,
Creamy oregano-saffron polenta.
Lamb,
Grilled chops with summer savory and lemon confit,
Ratte potatoes seasoned with fresh goat cheese.
Sweet transition
Soufflé Tradition,
Our soufflé with praline flavour and hazelnut, lemon sorbet and vanilla ice cream.
Our Chef works only with fresh products, our dishes are subject to change.
We kindly ask our clientele to put their cell phone on the silent mode.
135 €