(starter, main course and dessert)
Some of our preparation can include a extra.
This dish is served with an accompaniment of fresh, in-season vegetables.
Every day, our chef will propose a starter, a main course and a dessert he cooked with fresh ingredients depending of his market.
We wish you bon appetit.
Clementine marmelade and warm sweet bun Extra : 6 euros
en velouté de butternutt aux éclats de châtaignes
vol-au-vent style Extra : 5 euros
with his homard juice Extra : 5 euros
with guarigue scent Extra : 6 euros
with "forestière" sauce
on confit onions about 200 gr Extra : 8 euros
with well-seasoned sauceExtra : 6 euros
on "sablé breton" withhis caramel with salted butter coulis
and his warm custard
