MENU
- WINTER -
STARTERS
Onion soup and croutons
with Emmental cheese gratin
9,50
Warm green lentils salad,
Meaux mustard vinaigrette, lardoons and shallots
9,50
Beet carpaccio,
ricotta quenelle with hazelnut oil
7,50
Snails from Burgundy area,
butter garlic and French toast «baguette»
6 : 10,50 / 12 : 21,00
Custard cream with duck foie gras from Vendée,
Gingerbread cassonade
12,50
SEA
Whelks cooked on the spot with star anise,
mayonnaise
10,50
Pink shrimps from Madagascar «Label Rouge»,
mayonnaise
6 : 16,50 / 12 : 29,50
Oysters n°3 spéciales Isigny Sainte Mère,
salted butter
3 : 7,00 / 6 : 14,50 / 9 : 21,50 / 12 : 27,50
«SEA VIEW»
4 oysters n°3 spéciales Isigny Sainte Mère / salted butter / Whelks cooked on the spot with star anise 4 pink shrimps from Madagascar «Label Rouge» / mayonnaise
28,50
«SMOKED FISHES TRIO»
Sardine fillets / grilled bread and salted butter / mackerel rillettes/ lemon wild salmon smoked over beech wood / blinis and fresh cheese with herbs / quinoa with virgin olive oil
27,50
Pan-sauteed octopus tentacle «provençale» style,
Basmati rice
21,50
Sliced haddock served on its flavoured Espelette pepper velvety,
cauliflower and broccoli florets
21,50
«Black Tiger» prawns grilled «à la plancha»,
risotto «Arborio» with fresh herbs
25,50
Just roasted cod,
braised small pumpkin cream and chunks of chestnuts
26,50
VEGETARIANS
Green lentils and quinoa mixed salad,
mustard seeds vinaigrette, cauliflower and broccoli
17,50
Basmati rice with small pumpkin cream and braised small pumpkin dices,
grated mimolette «vieille», squash seeds
17,50
Gratined Royans Ravioles with Comté,
mixed salad leaves with walnut oil and shelled walnuts
18,50
Pasta shell casserole,
summer truffles cream, Grana Padano
17,50
VEGETABLES TRIO ...
Sweet potatoes purée and hazelnuts crumble / Green beans and chickpea / risotto «Arborio» with fresh herbs and Grana Padano
16,50
EARTH
Duck breast fillet from Périgord,
Sweet potatoes and hazelnuts crumble and dryed fruits
22,50
Simmered French suckling pig,
small potatoes and confites carrots
18,50
Black pudding from Christian Parra,
purée with butter and pan-sautéed apple
21,50
Lamb knuckle-joint with confit lemon,
fine semolina with chickpeas
24,50
Pasta shell casserole, summer truffles cream,
boiled ham «charcuterie Vendéenne», Grana Padano
19,50
Great rib steak «Scotch Prime» 350grs,
with marrow bone and pure sea salt, purée with herbs
33,50
Charolais beef tartar,
French fries and salad
20,50
Marinated sesame seeds oil «Label Rouge»,
miso powder and some arugula leaves, served with basmati rice and roast sesame seeds
starter : 12,50 / for main course : 25,00
VIVIENNE CÉSAR SALAD
Grilled breton chicken fillets «Kerchant», sucrine salad heart, croutons, Cesar sauce with anchovy
19,00