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The evening menu

and from Saturday noon

Appetizers

  • Plate of Kintoa Ham, Belaun Cooperative

    €17
  • Oysters n°3 Pleine Mer J.P Garnier

    Accompanied by shallot and coral butter
    3 pieces €10
    6 pieces€19

Starters

  • Tortellini with artichokes

    Consommé with wild garlic, ricotta and walnuts
    €14
  • Beef tongue

    Lacquered leeks, gribiche sauce and bergamot curd
    €14
  • Saint Jacques de Plongée

    Chourave, kalamata and guanciale olives
    €18
  • Pike quenelle

    Avocado and fennel, sesame cream, langoustine juice
    €17

Dishes

  • Cabbage stuffed with spelt

    Button mushrooms, fourme d'Ambert and coffee cream
    €23
  • Monkfish tail meunière

    Coconut beans, curry sauce and coconut
    €33
  • Vol au vent à la Seiche

    White asparagus, saffron and Espelette pepper bisque
    €34
  • Rack of black pig

    Cream of Swiss chard with anchovy sauce
    €27
  • Meadow lamb

    Braised endives, seaweed béarnaise, red wine jus
    €35

Support

  • Radicchio

    Kombu confit and lime rossa
    €6
  • Panisse

    Raw cream and dulse
    €10