the starters
- DUCK FOIE GRAS WITH A GREEN TOMATO CHUTNEY,, on a Berewecke , Taditional alsacian christmas dried fruit bread 35€
- SCALLOPS TARTARE WITH CAVIAR,, squid ink shortbread, seawater jelly with cockles 35€
- PANFRIED LOCAL BOLETUS, 35€
- ON OUR MANUAL SLICER, , Pata Negra de Bellota ham, cured for 3 years, selected by Juan Carlos 35€
The fishes
We only select french wild fishes.
- PIKE-PERCH AND HOME SMOKED EEL, , celeriac purée, celery, sweet and sour local honey sauce 47€
- OCEAN RED MULET ROASTED FILET,, black lemon from Iran, fennel seeds, cucumber water with Time pepper 47€
The meats
We select french and local farm meats.
- BIG PIGEON COOKED ON ITS BONES,, unboned and preserved leg in a crunchy pastry, Paimpol white beans 42€
- LOCAL FARM VEAL SIRLOIN WITH CÈPES ( BOLETUS ), 42€
The cheeses
- THE CHEESE BOARD SELECTION, from Pascal Le Roux and small local producers 22€
The desserts
- HOME MADE DESERTS AND SORBETS OF THE MOMENT, 26€
GLORIOUS FLAVOURS
courses only served à la carte
- VEAL SWEETBREAD SLICES, with Tuber incidatum, Burgundy truffle 55€