Gastronomic Menus

The beauty of the product.

Oven-roasted local figs flavored with garden herbs, served on thyme and buckwheat shortbread. Creamy organic goat cheese from Le Marthuret farm.

Slow-cooked, crispy pork belly. Creamy celeriac purée, crunchy vegetables.

Organic Guyot pear from Maine-et-Loire poached with spices. Chestnut honey ice cream.

The first notes…..amuse bouche at the key

Saint Brieuc scallops, cooked at low temperature in their shells. Fine celeriac purée, lettuce emulsion, Kombu seaweed, and lacto-fermented lemon.
ou Organic perfect egg cooked at 64°C, porcini mushrooms from our forests, confit pork belly.

Mr. Guiffaut's quail cooked twice, Macaire potatoes, Florence onions, pattypan squash, and reduced jus.
ou Pan-cooked red mullet with butternut squash purée.

Aged cheese platter
ou Organic Anjou apple, oven-baked. Gluten-free hazelnut crispbread, apple and cider jelly, Cazette plant-based ice cream.
ou Baba punch at Royal Combier, light Tahitensis vanilla cream.

The first notes…..amuse bouche at the key

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

Organic perfect egg cooked at 64°C, porcini mushrooms from our forests, confit pork belly.

Mr. Guiffaut's quail cooked twice, Macaire potatoes, Florence onions, pattypan squash, and reduced jus.

Aged cheese platter
ou Organic Anjou apple, oven-baked. Gluten-free hazelnut crispbread, apple and cider jelly, Cazette plant-based ice cream.
ou Baba punch at Royal Combier, light Tahitensis vanilla cream.

The first notes…..amuse bouche at the key

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

Organic perfect egg cooked at 64°C, porcini mushrooms from our forests, confit pork belly.

Pan-cooked red mullet with butternut squash purée.

Mr. Guiffaut's quail cooked twice, Macaire potatoes, Florence onions, pattypan squash, and reduced jus.

Aged cheese platter
ou Organic Anjou apple, oven-baked. Gluten-free hazelnut crispbread, apple and cider jelly, Cazette plant-based ice cream.
ou Baba punch at Royal Combier, light Tahitensis vanilla cream.