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€
Italian king prawns,
95€
Citrus and praline light cream.
Old Parmesan cheese risotto.
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
Local sea bream called « Red Porgy »,*
85€
Black rudder fish,
75€
Mediterranean Sole,*
95€
Grilled filet with olive oil, in butter sauce with grated citrus fruit.
Smoky celeriac fine mousse and oyster ravioli.
Marinated with lime fruit, chickpeas and coriander.
Ink sauce and curry mousse.
Shellfish stuffing, shallot and white wine broth emulsion.
Local shelled peas with citron.
*Gluten free
Meats
French milk veal,
95€
Milk-fed lamb,
90€
Squab Pigeon,
85€
OUR CHEESE TROLLEY
30€
The filet, the sweetbread and the cutlet, barbecue sauce with blood orange.
Mona Lisa potatoes.
Braised calf’s tripe with broad beans.
Stuffed saddle with black olives, lemon confit and summer savory.
Tiny artichoke and garlic purée.
Creamy polenta with orange, saffron and mascarpone cheese.
Breast fillet glazed with duck foie gras.
Stuffed raviole with preserved leg, shallots and grated white truffle.
Our pastry Chef selection
The Chocolate,
Like a “Black Forest” cream cake, chantilly and cherries.
The Creation,
Our vision of a lemon tart.
Coconut,
Crunchy chocolate and coconut cream.
The Tradition,
Granny Smith apple soufflé.
Trolley of sweets.
28 €
“Tasting” Menu
205€
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.
Local sea bream,
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 and tiny artichoke with garlic purée.
Creamy polenta with orange, saffron and mascarpone cheese.
Ripened cheese.
Sweet transition.
The Creation,
Our vision of a lemon tart.
Trolley of sweets.
All our dishes, except desserts, can be made gluten free, apart from the “Squab Pigeon”
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.