Restaurant de Qualité - Hôtel Restaurant Le Goyen à Audierne

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 »
Autumn à la Carte Menu
Hors d’oeuvres
Lightly-cooked, semi-salted cod, chilled shiitake mushroom jelly, porcini emulsion and
Jerusalem artichoke puree
20€
Pan-fried langoustine tails, pressed ox tongue and vegetables with a chilled vinaigrette dressing
22€
Plancha-seared scallops served with a buttery pumpkin and citrus puree,
chopped hazelnuts and chestnuts
21€
Duck ‘foie gras’ with vintage rum, served with coffee jelly, a reduced jus with a hint of cocoa
and a crispy walnut biscuit
23€
Main courses
Steamed fish of the day (pollack, black bream…), creamed cauliflower with vanilla,
lime and coconut milk foam
22€
Steamed prime fish of the day (brill, monkfish, turbot, John Dory…), parsnip and banana conchiglie,
pear and clam carpaccio
26€
Breton lobster and chuck steak braised in white wine
(in the style of a traditional French beef and carrot stew)
32€
Our Signature dishes :
Line-caught sea bass from the Bay of Audierne with Sansho pepper, pink onion and anchovy ravioli
and an olive and onion top jus
29€
Breton lobster hot-pot style (poached in stock with vegetables)
Lobster 14 € per 100 grams
The lobster of your choice - from our vivier tank to your table
Piece of venison « hunted in France », ground pepper with cocoa seeds, red cabbage compote,
and a mulled wine jus
27€
Desserts
14 €
Spicy fig hotpot, Suzette sauce and Amaretto sorbet
A selection of Dulcey chocolate desserts served with a crispy hazelnut biscuit, pistachio nut gianduja and
hazelnut ice cream
A medley of Granny Smith apple creations
Poached Williams pear, star anise cream and basil granita
Plate of fresh seasonal fruit
Les Fromages
Selection of three types of Menez-Hom farmhouse goat’s cheese
Platter of fine cheeses, served with a selection of nuts and dried fruit
8€
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
46 € per person + 14 € per 100 grams of lobster
Royal Seafood Platter
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 »).
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)
Lobster Menu 89 € per person
(for a minimum of 2 people)
Appetiser

Lobster tail and Guéméné chitterling sausage
Charred leek and ‘gros lait’ (a type of Breton fromage frais)

Boiled lobster claw
Eucalyptus and pineapple jelly

Half a Breton lobster and chuck steak braised in white wine
(in the style of a traditional French beef and carrot stew)

Platter of fine cheeses

Granita

Dessert of your choice

Petits fours
Menu Première Rencontre
(Starter, main course, dessert) 37 €
(Starter, main course) or (main course, dessert) 33 €
Appetiser

Lightly-cooked, semi-salted cod, chilled shiitake mushroom jelly,
porcini emulsion and Jerusalem artichoke puree

Steamed fish of the day (pollack, black bream…),
creamed cauliflower with vanilla and a lime and coconut milk foam

A medley of Granny Smith apple creations

Petits fours
Menu Confiance
(Starter, main course, dessert) 47 €
(Starter, fish course, meat course, dessert) 75 €
Appetiser

Plancha-seared scallops served with a buttery pumpkin and citrus puree,
chopped hazelnuts and chestnuts
Or
Duck ‘foie gras’ with vintage rum, served with
coffee jelly, a reduced jus with a hint of cocoa and a crispy walnut biscuit

Steamed prime fish of the day (brill, monkfish, turbot, John Dory…),
parsnip and banana conchiglie, pear and clam carpaccio
Or
Breton lobster and chuck steak braised in white wine
(in the style of a traditional French beef and carrot stew)

Spicy fig hotpot, Suzette sauce and Amaretto sorbet
Or
A selection of Dulcey chocolate desserts served with a crispy hazelnut biscuit,
pistachio nut gianduja and hazelnut ice cream

Petits fours