Recognised by the Collège Culinaire de France in Spring 2015

Recognised by the Collège Culinaire de France in Spring 2015

« Restaurant de Qualité »
Recognised by the Collège Culinaire de France in Spring 2015
Autumn Menu
A flight of wine to accompany 3 courses 17 €
Hors d’oeuvres:
Lightly seared scallops, black pudding and mandarin orange
22€
Duck foie gras ‘mi- cuit’, black cherries with ground almonds, cocoa nib biscuit
23€
Almond tempura of langoustine tails, mint and watercress emulsion
22€
Lightly-salted cod, braised pak- choï and radishes
20€
Main courses :
Pan-fried fish of the day, mixed cereal risotto, tropical fruit chutney
21€
Baked prime local fish, stuffed free-range rabbit with a mushroom emulsion
25€
Grilled fillet of beef, bone marrow and sweet potato
26€
Duck and ‘foie gras’ pie, young salad leaves and walnut oil
(this dish requires 25 minutes cooking time)
23 €
Signature dishes :
Steamed line-caught sea bass from the Bay of Audierne, pear and salsify,
lemon and seaweed sorbet
Breton lobster roasted in the shell,
Autumn fruit and vegetables, red wine sauce
32€
14 €/ per 100 gr
Desserts with an accompaniment of petits fours
Lightly-spiced poached pear, Baileys cream and hazelnut shortbread biscuit
Apple and lemon grass confit, nougatine and almond milk ice cream
Chocolate Medley : Quenelle of extra dark chocolate ganache, milk chocolate mousse,
white chocolate crisp, Alsatian ‘streusel’ with ‘pralines roses’ (caramelized almonds)
Orange Parfait, butternut squash cream and a light meringue with dried fruit
14 €
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
12 €
Seafood
N° 3 Pacific oysters from Marie Robert on the Ile de Sein,
These oysters have been refined for one month off the Ile de Sein, giving them a special refined,
salty flavour, particular to the area.
6 oysters : 13 €
9 oysters : 17 €
Size 3 Pacific oysters from Ile Tudy
6 oysters : 12 €
9 oysters : 16 €
12 oysters : 22 €
12 oysters : 21 €
Plate of Langoustines « les Demoiselles du Guilvinec » 400 gr
24 €
Duo of Oysters and Langoustines
(6 oysters and 200g of langoustines)
25 €
Seafood Platter
43 €
1 brown crab or spider crab depending on the season, 200g langoustines, 6 Pacific oysters
(3 Ile de Sein, 3 Prat ar Coum), whelks, winkles, prawns
Royal Seafood Platter 43 €/person + 14 € per 100gr of lobster
Seafood Platter + ½ lobster per person
For minimum of 2 people
Lunchtime Menu (Monday – Saturday, except public holidays)
Please see blackboard
2 courses : 19 €, 3 courses : 25€
Seafood platter + dessert : 25 €
« 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
83 €/per person
(For a minimum of 2 people)
Appetiser

Breton lobster tail, pear salad
and barberry chutney

Lobster claw meat tempura, roasted salsify

½ Breton lobster from Viviers d’Audierne roasted on the shell
Autumn fruit and vegetables, red wine sauce

Platter of fine cheeses

Granita

Dessert of your choice

Petits Fours
Menu Confiance
(Hors d’oeuvre, main course, dessert) 45 €
(Hors d’oeuvre, fish course, meat course, dessert) 73 €
Appetiser

Lightly seared scallops, black pudding and mandarin orange
Or
Duck foie gras ‘mi- cuit’, black cherries with ground almonds, cocoa nib biscuit

Baked prime local fish, stuffed free-range rabbit and mushroom emulsion
(John Dory, Brill, Monkfish, Turbot…)
Or
Grilled Fillet of Beef, bone marrow and sweet potato

Lightly-spiced poached pear, Baileys cream and hazelnut shortbread biscuit
Or
Chocolate Medley : Quenelle of extra dark chocolate ganache, milk chocolate mousse,
white chocolate crisp, Alsatian ‘streusel’ with ‘pralines roses’ (caramelized almonds)

Petits Fours
Menu Première Rencontre
(Hors d’oeuvre, main course, dessert) 35 €
(Hors d’oeuvre, main course) or (main course, dessert) 32 €
Appetiser

Lightly-salted cod, braised pak- choï and radishes

Pan-fried fish of the day, mixed cereal risotto, tropical fruit chutney

Apple and lemon grass confit, nougatine and almond milk ice cream

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)