Gastronomic Menus

The first notes…..amuse bouche at the key

Saint Brieuc scallops, cooked at a low temperature in their shells. Fine celeriac purée, lettuce emulsion, Royal Kombu seaweed, and lacto-fermented lemon.
ou Pan-seared duck foie gras cutlet, homemade gingerbread served French toast-style, local figs, and a local cider reduction.

Slow-cooked veal tenderloin with reduced gravy. Butternut squash gnocchi with aged Parmesan. Cumin-flavored buttered cabbage, seasonal vegetables cooked in a casserole dish with spices.
ou Freshly caught fish of the day, reduced fish stock, seasonal vegetables.

Aged cheese platter
ou Black sesame and roasted pistachio cookies, oven-candied apples, plant-based pistachio praline ice cream, and semi-salted caramel topping
ou Homemade sourdough brioche. Pears in Bavarian cream, caramelized with local rosemary honey. Grand Cru chocolate sorbet.

The first notes…..amuse bouche at the key

Saint Brieuc scallops, cooked at a low temperature in their shells. Fine celeriac purée, lettuce emulsion, Royal Kombu seaweed, and lacto-fermented lemon.

Pan-seared duck foie gras cutlet, homemade gingerbread served French toast-style, local figs, and a local cider reduction.

Slow-cooked veal tenderloin with reduced gravy. Butternut squash gnocchi with aged Parmesan. Cumin-flavored buttered cabbage, seasonal vegetables cooked in a casserole dish with spices.

Aged cheese platter
ou Black sesame and roasted pistachio cookies, oven-candied apples, plant-based pistachio praline ice cream, and semi-salted caramel topping
ou Homemade sourdough brioche. Pears in Bavarian cream, caramelized with local rosemary honey. Grand Cru chocolate sorbet.

The first notes…..amuse bouche at the key

Saint Brieuc scallops, cooked at a low temperature in their shells. Fine celeriac purée, lettuce emulsion, Royal Kombu seaweed, and lacto-fermented lemon.

Pan-seared duck foie gras cutlet, homemade gingerbread served French toast-style, local figs, and a local cider reduction.

Freshly caught fish of the day, reduced fish stock, seasonal vegetables.

Slow-cooked veal tenderloin with reduced gravy. Butternut squash gnocchi with aged Parmesan. Cumin-flavored buttered cabbage, seasonal vegetables cooked in a casserole dish with spices.

Aged cheese platter
ou Black sesame and roasted pistachio cookies, oven-candied apples, plant-based pistachio praline ice cream, and semi-salted caramel topping
ou Homemade sourdough brioche. Pears in Bavarian cream, caramelized with local rosemary honey. Grand Cru chocolate sorbet.