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

De plus en plus amoureux de
La Chèvre d’Or…
La Gastronomie Française,
Patrimoine Culturel Immatériel de l’humanité…
Liée à nos émotions et à nos souvenirs, la cuisine parle à nos sens.
J’ai reçu cet enseignement de mon père Alban Kervarrec,
qui a su me transmettre que le plaisir de donner ne doit créer
qu’un sourire, juste un sourire qui éclaire et réchauffe.
Il m’a fait découvrir dès l’enfance, le goût du produit vrai,
la générosité du partage et l’amour du « Bien-faire ».
Avec nos équipes, cuisine et pâtisserie, service et sommellerie,
les producteurs que nous sélectionnons pour ces mêmes valeurs,
nous souhaitons vous faire toucher ce bonheur de sentir, goûter
et réveiller votre émoi pour éclairer votre sourire de joie
Avec Gourmandise,
Ronan
Taxes and services included.
Payment accepted: Visa, Master Card, American Express, JCB, “Relais et Châteaux” check, Travellers, Diners, Euro money.
Our Chef, Mr. Ronan Kervarec and his team are pleased to suggest you:
To Start
Green asparagus from Provence,*
71€
Zucchini flower,*
65€
Italian king prawns,*
95€
Citrus and praline light cream.
Old Parmesan cheese risotto.
Fresh ricotta cheese, basil and broccolis.
Cold tomato soup and zucchini fritter.
Served raw as a « tartare » with lemon beads and Oscietre caviar.
Strong juice flavoured with orange, creamy cheese and sea-scented sorbet.
Pan sautéed Foie Gras,
78€
Marinated in sweet white wine, artichokes and black truffle.
Aged Parmesan cream cheese with grated white truffle.
Our caviars,
Blinis, double cream and traditional garnitures.
Kristal
« Shrencki Huso Dauricus »
50 grams 250 €
125 grams 575 €
Fish and Seafood
Line-fished called « Red Porgy »,*
85€
Local sea bream,*
75€
Red scorpion fish,*
95€
Grilled filet with olive oil, in butter sauce with grated citrus fruit.
Smoky celeriac fine mousse and oyster ravioli.
Zucchini carpaccio, stuffed clams with shellfish.
White wine broth.
With fennel flamed with Pastis, sea urchin creamy sauce.
Saffron potatoes.
*Gluten free
Meats
Braised veal sweetbreads,*
95€
Milk-fed lamb,
90€
Squab Pigeon,
85€
Morel mushrooms with Port wine.
Potatoes puffs
Stuffed saddle and grilled chop with black olives, lemon confit and summer savory.
Tiny artichoke and garlic purée.
Breast fillet glazed with duck foie gras.
Stuffed raviole with preserved leg, shallots and grated white truffle.
*Gluten free
All our dishes, except desserts, can be made gluten free, apart from the “Squab Pigeon”
OUR CHEESE TROLLEY
Our pastry Chef selection
Our Pastry Chef « Julien Dugourd » and his team are pleased to suggest.
The Chocolate,
Soft and creamy dark chocolate, concentrated milk.
The Creation,
Our vision of a lemon tart.
Granny Smith apple,
“Bavarois”, moulded apple cream and crunchy biscuit.
The Tradition,
Banana soufflé, lime and banana sorbet.
Trolley of sweets.
30€
28 €
“Tasting” Menu
205€
Menu for the whole table. Available until 9.30 pm.
Zucchini flower,*
Fresh ricotta cheese, basil and broccolis.
Cold tomato soup, zucchini fritter.
Shellfish,*
In tartare, Oscietre caviar and lemon mousse.
Line-fished called « Red Porgy »,*
Grilled filet with olive oil, in butter sauce with grated citrus fruit.
Smoky celeriac fine mousse and oyster ravioli.
Milk-fed lamb,*
Grilled chop with lemon confit and summer savory.
Tiny artichoke and garlic purée.
Fully-matured seasonal cheese.
Sweet transition.
The Creation,
Our vision of a lemon tart.
Trolley of sweets.
Chef ‘s Menu”
240€
Menu for the whole table. Available until 9.30 pm.
Green asparagus from Provence,*
Citrus and praline light cream, old Parmesan cheese risotto.
Italian king prawns,*
Served raw as a « tartare » with lemon beads and Oscietre caviar.
Strong juice flavoured with orange, creamy cheese and sea-scented sorbet.
Line-fished called « Red Porgy »,*
Grilled filet with olive oil, in butter sauce with grated citrus fruit.
Smoky celeriac fine mousse and oyster ravioli.
Pan sautéed Foie Gras,
Marinated in sweet white wine, artichokes and black truffle.
Aged Parmesan cream cheese with grated white truffle.
Milk-fed lamb,*
Grilled chop with black olives, lemon confit and summer savory.
Tiny artichoke and garlic purée.
Ripened cheese trolley.
Sweet transition.
Granny Smith apple,
“Bavarois”, moulded apple cream and crunchy biscuit.
Trolley of sweets.
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.