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
Fall vegetables salad,
68€
Seafood platter,
95€
Duck foie gras,
75€
Red quinoa cereal, lemon caviar and parsley coulis.
On a bed of crab meat and creamy coral sauce.
Marinated and pan fried.
Sautéed, artichoke ravioli with old Parmiggiano cheese.
Red king prawn from Sicily,
78€
Yellowtail marinated with a carpaccio of sweet beetroots and tangerines.
Tortellini with citrus fruit.
Our caviars,
Blinis, double cream and traditional garnitures.
Kristal « Acipenser Schrencki »
50 grams 250 €
125 grams 575 €
Fish and Seafood
Mediterranean red mullet,
85 €
Wild Mediterranean sea bream,
90€
Wild Turbot,
125 €
Deep sea scallops,
85€
Grilled and cooked simply with “Lessatini” olive oil.
Snacked octopus, creamy polenta with saffron.
Poached in lemon oil.
Grated citrus and stroked celeriac. Oyster ravioli.
Poached fillet in salted butter, caviar eggs and clams.
Cream of watercress soup.
Grilled kernel and gnocchis with seaweed.
Shellfish and dry Vermouth emulsion.
Our Chef works only with fresh products, our dishes are subject to change.
Meats
Squab pigeon,
85€
Veal sweetbread,
90€
Venison,
95€
Milk-fed lamb,
85€
OUR CHEESE TROLLEY
30€
Breast fillet with foie gras sauce.
Preserved legs and black truffle.
Crispy medallion with sorrel, Portobello mushrooms and “Granny Smith” apple.
Souffled potatoes.
The back, in filet marinated into gin, pan fried and glazed with a pepper sauce « Bombay Sapphire ».
Sweet-and-sour local gourd with grated myrtle.
Parsnip purée with Pecan nuts.
Grilled and smoked lamb chops with summer savory and lemon confit.
Spicy pork sausages, chickpeas with coriander and paprika.
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.
Our sweets trolley.
Our Chef works only with fresh products, our dishes are subject to change.
28 €
“Sea & Ocean” Menu
195€
Menu for the whole table. Available until 9.30 pm.
Wild goose Barnacle,
With mussels in a shallot and white wine broth.
Mediterranean octopus
Herbs olive oil, creamy polenta with saffron.
Brittany oysters,
Cream of citrus and green apple.
Deep sea scallops,
Snacked kernel, gnocchis with shellfish.
Wild Mediterranean sea bream,
Grilled fillet, grated of citrus and smoked celeriac purée.
Sweet transition.
The Creation,
Our vision of a lemon tart.
Plate of sweets.
Tasting Menu
230€
Menu for the whole table. Available until 9.30 pm.
Young leeks,
Pear and botargo gelee with caviar.
Wild goose Barnacle,
With mussels in a shallot and white wine broth.
Mediterranean octopus
Herbs olive oil, creamy polenta with saffron.
Brittany oysters,
Cream of citrus and green apple.
Deep sea scallops,
Snacked kernel, gnocchis with shellfish.
Duck foie gras,
Marinated and pan fried. Sautéed, artichoke ravioli with old Parmiggiano cheese.
Venison,
The back, in filet marinated into gin, pan fried and glazed with a pepper sauce « Bombay Sapphire ».
Sweet transition.
Coconut,
Crunchy chocolate and coconut cream.
Plate 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.