A la Carte

To start...

Trout delicately smoked by us, white leek in citrus vinaigrette, kalamansi lemon foam, marinated artichoke, small croutons with walnut oil, wasabi sorbet

Vitello-style veal, brown crab mayonnaise, candied olives and burnt citrus fruits, Japanese yuzu mustard, horseradish condiment, haddock and shavings of Tome de Rhuys

Variation around the Pénerf oyster (6 oysters)

* 2 gratins with garlic butter, pastis, curry and parsley

* 2 lobster butter gratin from our shores

* 2 Japanese yuzu mustard butter gratin

Encounter between haddock, hibiscus and vodka, old-fashioned tomatoes in ginger tartare, sesame and candied lemon, crispy smoked garlic, basil coulis

Perfect egg, pork cheek confit in a salad with crab meat and old-fashioned mustard, trumpets of death, marinière condiment, cockles and salicornia in hazelnut oil

We continue...

Lobster from our shores "in 2 services" (preferably to order)

* pan-fried claws, fully peeled, buttered potato saffron with wakame, lobster white butter sauce, smoked herring roe

* the tail just roasted with lobster butter from our coasts, potato and celery mousseline, crunchy green apples, razor clam tartare with pink onions in apricot liqueur, white butter with prawns pearled in truffle oil

Grilled fillet of beef, fleur de sel from Guérande and Kampot pepper, eggplant caviar with black garlic, snails in shell with parsley, beurre blanc with lobster, fig confit with balsamic vinegar, razor clam tartare with pink onions and apricot liqueur

Turbo roasted with lobster butter from our coasts, potato and celery mousseline, crunchy green apples, smoked herring eggs, white butter with prawns pearled with truffle oil

Cod a la plancha, stuffed with ventrèche, buttered potatoes with saffron and wakame, mung bean salad with crunchy walnuts and sesame oil, virgin sauce with fresh herbs and pink onions

Veal rump, low temperature, with garlic and lemon thyme, carrot tops brunoise with honey and star anise, smoked apricots, olive condiment, sun-dried tomatoes and pine nuts, short blackcurrant juice

Beef tartare revisited by the chef, your choice: Pénerf oyster, brown crab meat or haddock

lemongrass, ginger and coriander, served with a mung bean salad with crunchy walnuts, buttered saffron potatoes with wakame

And to conclude

Selection of matured cheeses, salad, walnut oil vinaigrette, Chef's jams

Pastry cabbage, tangy red fruit compote, vanilla mousseline, slivers of passion fruit, basil meringue, blood orange sorbet

Verrine of seasonal fruits, yuzu pepper syrup, ginger lime sorbet, apricot emulsion, black sesame and coconut powder

Conchiglionis garnished with a mango minestrone, pineapple, granny smith apples, lemongrass mascarpone, coconut emulsion, pistachio chips, basil lime sorbet

Chocolate dariole, pink chocolate sand rose, cocoa streusel, mango coulis with Espelette pepper, blood orange chocolate sorbet

Plate of 3 scoops of ice cream or sorbet (artisan ice cream maker)

(yellow lemon, basil lime, ginger lime, chocolate, chocolate candied orange, strawberry, blood orange, vanilla)