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Damgan beach front of the hotel Albatros Morbihan Bretagne sud

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A la Carte



Breton trout, tataki style,

smoked by us, green apple julienne and radish in pickles, sweet and sour cream with cider vinegar, pea and mint pesto, crispy muffins


Thin tart

Honey-marinated melon and chouchen, creamy fresh cheese from Suscinio farm, marinated artichoke, dried tomato, andouille from Guémené, pickles, candied olives, blackberry vinaigrette




Declination of gratinated oysters from Pénerf

* 2 tarragon butter gratin, salicornia and shallots

* 2 gratinated with roasted almond butter, orange zest and Espelette pepper

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


Saddle of rabbit, vitello style

pickled carrots, lobter oil mayonnaise, prune and mustard condiment, sesame wakame salad


Perfect egg

potato emulsion with the flavour of undergrowth, smoked bacon juice, parmesan shavings, spinach shoots, small croutons



Main course


Lobster from our coasts in 2 dishes,

* pan-fried claws, served fully shelled, seasonal vegetables with dried apricots, candied lemon, chives and cranberry juice

* roasted tail, potato espuma with coconut cream, asian flavoured juice, crunchy fennel and basil, mango and pineapple chutney with samphire 




Beef fillet "à la plancha" (type of cooking), 

creamy artichoke with roasted nuts, parsleyed duchess potatoes, crunchy snails, fig jam with balsamic vinegar, morel sauce (variety of mushroom)


Roasted fillet of sea bass

potato espuma (like a cream) with coconut cream, asian flavoured juice, crunchy fennel and basil, mango and pineapple chutney with samphire


Cod cooked "a la plancha" (type of cooking), 

seasonal vegetables with dried apricots, candied lemon, chives, coastal emulsion with chorizo, green salad with fresh herbs


Low temperature duck with garlic and rosemary

french peas, honey and sesame glazed carrot, cranberry juice


Beef tartar revisited by the chef

choice of : haddock or oyster, marinated artichoke, dried tomatoes, olives, candied lemon, salicornia, parsleyed duchess potatoes and fresh herb green salad



To conclude


Cheeses selection from our region, 

Tome de Rhuys, Curé Nantais and flavoured fresh cheese from Suscinio Farm, green salad with nuts and homemade jams


Taragon and red fruits  "conversation", served in a glass

candied ginger ice cream, kalamansi lemon emulsion and almond crisp


Chocolate "dariole"

sand rose with milky caramel, bitter orange mascarpone, gingerbread ice cream


Breton shortbread

yuzu lemon cream, basil meringue, red fruit coulis with kampot pepper, blood orange sorbet (orange variety)


Crunchy feuillantine

vanilla mousseline cream with passion fruit pieces, apricots "mendiant", pecan nuts,  island ice cream and mango coulis


3 balls of ice cream and/or sorbet (manufactured by an artisanal ice cream maker)

(chocolate, blood orange, yellow lemon, strawberry, island fruits, candied ginger,vanilla, pina colada)