Restaurant de Qualité - Hôtel Restaurant Le Goyen à Audierne

« Restaurant de Qualité »
Recognised by the Collège Culinaire de France
‘L’assiette’, the new Michelin distinction awarded for the
« quality food and culinary expertise of our Head Chef, Matthieu Le Roy »
Summer à la carte menu
Hors d’oeuvres
Shellfish and garden pea salad with a ‘pâté Hénaff ‘ croquette
20€
Marinated langoustine tails, tomato minestrone jelly, crunchy vegetables
22€
Cannelloni of line-caught fish, courgette medley, truffle oil
22€
Duck foie gras ‘mi-cuit’, served with roasted peach and a girolle mushroom mousse
23€
Main courses
Steamed fish of the day (pollack, black bream, cod), shoulder of veal confit,
mango, fennel and rosemary
22€
Prime fish of the day (brill, monkfish, turbot, John Dory…),
25€
cooked at low temperature and served with citrus confit purée, Swiss chard and an almond emulsion
Roast duckling, duck leg stuffed with courgettes, turnip tagliatelle
24€
Pink roast lamb cooked in hay, stuffed baby violet artichoke and a winter savory flavoured jus
24€
Our signature dishes
Line-caught sea bass from the Bay of Audierne, steamed and in maki sushi, water melon
and samphire
29€
Breton lobster roasted in Breton butter, creamy pea and broad bean purée, citrus and lobster coral sorbet
14 € per 100g
The lobster of your choice - from our vivier tank to your table
Desserts
14 €
Swiss chard tart, a classic dish from Nice, with lemon thyme sorbet (20 minutes cooking time)
Plougastel strawberries marinated in Timut pepper and served in aspic with white chocolate crumble and
Mojito sorbet
Smoked chocolate ganache with orange, pistachio nuts and a whisky emulsion
A medley of lemon desserts, buckwheat shortbread and lemon verbena sorbet
Plate of fresh seasonal fruit
Cheese
Selection of three types of Menez-Hom farmhouse goat’s cheese
8€
Platter of fine cheeses, served with a selection of nuts and dried fruit
Une promesse
Dans mon assiette
Mes souvenirs d’enfance
Mes envies d’adultes
Dans mon assiette
Une promesse
D’excellence, de goût
Dans mon assiette
Une envie de partage
De surprise
Jacques Guillemin
12 €
Seafood
N° 3 Pacific oysters from Marie Robert on the Ile de Sein,
These oysters have been refined for one month in the waters off the Ile de Sein, giving them a special
refined, salty flavour, particular to the area.
6 oysters : 13 €
9 oysters : 17 €
12 oysters : 22 €
Size 3 Pacific oysters from Ile Tudy
6 oysters : 12 €
9 oysters : 16 €
12 oysters : 21 €
Plate of Langoustines « les Demoiselles du Guilvinec » (350g)
24€
Duo of Oysters and Langoustines
26€
Seafood Platter
46 €
1 brown crab or spider crab depending on the season, 200g langoustines, 6 Pacific oysters (3 Ile de Sein,
3 Ile Tudy), whelks, winkles, prawns
Royal Seafood Platter
46€ per person + 14€ per 100 grams of lobster
Seafood platter + ½ lobster per person
For minimum of 2 people
LUNCHTIME MENU (Monday – Saturday, except Public Holidays)
Please see blackboard
19 €: starter + main course or main course + dessert
25 €: starter, main course, dessert
27 €: seafood platter + dessert
« The Chef and his team have created a menu using fresh local produce and home-made products whose
availability depends on weather and sea conditions. Uncertainty of supplies is proof of quality and
freshness. Local suppliers, perfect cooking and a subtle blend of flavours ensure dishes of optimal quality
are served to the customer. »
The title of Maître Restaurateur is accorded by the State and covers thirty different criteria concerning
fresh, local produce, cooked by a team of professionals. This guarantees that the dishes are all prepared
and cooked on the premises. («Une cuisine faite maison»).
Lobster Menu 89 € per person
(For a minimum of 2 people)
Breton lobster tail
with tangy tomato juice minestrone

Lobster claw meat in a crispy parcel, stuffed baby violet artichokes

Half a Breton lobster from Viviers d’Audierne, roasted in Breton butter
Creamy pea and broad bean purée

Platter of fine cheeses

Granita

Dessert of your choice
The Breton lobster (Homarus gammarus, from the nephropidae family) also known as the « blue lobster », is a marine decapod crustacean which is
mainly found in the cold to temperate coastal waters (up to 150m deep) of the Atlantic from Norway to Morocco. Aggressive, solitary and nocturnal,
it prefers hard substrates, such as rocks or hard mud, and lives in holes or crevices, emerging at night to feed on molluscs, worms, sea urchins and
small fish. Armed with two impressive claws, one with sharp inner edges for cutting, the other for crushing, the king of crustaceans is protected by a
thick dark blue shell flecked with white. It has five pairs of legs and a body consisting of a cephalothorax with seven segments, a rounded mouth
part, three pairs of antennae and a long abdomen which curls up when at rest and ends in a caudal fin. It is normally caught at an average age of 5
years when it measures 30-50cm (after shedding its shell several times) and weighs 800g – 2kg. The flesh, which is mainly found in the abdomen,
tail and claws is low in fat, firm and succulent, with a delicate flavour much appreciated by gourmets.
A bouche que veux-tu
Ou mise en bouche sage
Ou les deux !
Saint- jacques et chorizo
La route de Compostelle en somme
Descendre dans les entrailles de la terre et boire le bouillon
Touche d’anchois qui surprend au détour
D’un poisson nacré
Les sommets c’est sûr !
Encore de la hauteur
Le Menez- Hom s’offre à vous
Escalade de saveurs puis envie d’une longue descente
Pieds dans la terre et regard perdu vers l’océan
Jacques Guillemin
Menu Confiance
(Starter, main course, dessert) 45 €
(Starter, fish course, meat course, dessert) 73 €
Appetizer

Cannelloni of line-caught fish,
courgette medley, truffle oil
Or
Duck foie-gras ‘mi-cuit’, roasted peach and a girolle mushroom mousse

Prime fish of the day cooked at low temperature, citrus confit purée,
Swiss chard and an almond emulsion
(Brill, John Dory, Monkfish, Turbot…)
Or
Pink roast lamb cooked in hay,
stuffed baby violet artichoke and winter savory flavoured jus

Plougastel strawberries marinated in Timut pepper, served in aspic with
white chocolate crumble and Mojito sorbet
Or
Smoked chocolate ganache with orange, pistachio nuts and a whisky emulsion

Petits fours
Menu Première Rencontre
(Starter, main course, dessert) 35 €
(Starter, main course) or (main course, dessert) 32 €
Appetizer

Shellfish and garden pea salad
with a ‘pâté Hénaff ‘ croquette

Steamed fish of the day (pollack, black bream, cod…) shoulder of veal confit,
mango, fennel & rosemary

A medley of lemon desserts,
buckwheat shortbread and lemon verbena sorbet

Petits fours
Allergies :
A list of allergens present in the dishes on our à la carte menu is available on request. For ‘specials’ and other products not on the
menu, please ask for details before placing your order. (Décret N° 2015-447)