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Damgan beach front of the hotel Albatros Morbihan Bretagne sud

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A la Carte



Breton trout, delicately smoked by our Chef,

Fennel crunch with basil, lobster oil croutons, sweet and sour cream with cider vinegar, Kalamansi lemon emulsion,

pea pesto with mint


"Vitello" veal,

Crab meat mayonnaise, ginger and apricot cream, citrus fruit pearls, tomato salad dressing, "olives and salicornia" condiment, "fresh herbs and parmesan shavings", grap must mustard




Declination of gratinated oysters from Pénerf

* 2 with garlic butter, pastis, curry and parsley

* 2 with roasted almond butter, tarragon, orange peel and candied lemon

* 2 with garlic black garlic butter and Breton beer


Unity of haddock, vodka and lemon

green apple freshness, radish and candied lemon, garlic bread


Perfect egg

with coast flavours, cockles with white wine, shallots candied with red wine, potato emulsion, plancha roasted gingerbread crisp and sprouts



Main course


Lobster from our coasts in 2 dishes,

* pan-fried claws, served fully shelled, Colonnata bacon, pickled artichoke, variation of textures of tomato, with yuzu flavoured pepper, lobster white butter sauce

* roasted tail, buttered potato with wakamé, razor clam tartare with cep, coriander and coconut-milk white butter sauce, blackcurrant creamed pickles of red cabbage 




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

eggplant caviar, razor clam tartare with cep, snail crunch with black garlic and dark lager beer, fig jam with balsamic vinegar, lobster white butter sauce


Monkfish medallion roasted with Colonnata bacon,

pickled artichoke, variation of textures of tomato with yuzu flavoured pepper, zucchini brunoise with pine nuts and red onion, cherry tomato white butter sauce, colombo curry, root-vegetable salad


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

buttered potato with wakamé, coconut milk and corainder butter sauce, blackcurrant creamed pickles of red cabbage


Low temperature cooked veal top sirloin

with garlic and thyme, tartare of oyster-mushrooms with parsley, candied olive duet, ginger flavoured carrots and tops, honey and sesame seed, cranberry juice


Beef tartar revisited by the chef

choice of : haddock or oyster or trout smoked by our chef

candied lemon, salicornia and coriander, served with saladine of crunchy root-vegetable, and buttered potato with wakamé



To conclude


Range of ripened cheeses, 

Lamb's lettuce, raspberry vinaigrette, Chef's jam


Seasonal fruit filled verrine,

Kampot pepper syrup, ginger and lime sorbet, coconut emulsion, black sesame


Frendh pastry "Chou patissier",

stewed acid berry fruits, vanilla mousseline cream with yuzu shards, basil and coconut meringue, red orange sorbet, pink grapefruit coulis



filled with roasted pineapple brunoise with espelette chili, passion fruit, tarragon mascarpone, strawberry carpaccio, pecan crunch, hibiscus ice-cream, mango coulis


Dariole molded chocolate cake,

cocoa streusel, red berry coulis with timut pepper, white chocolate "mendiant" with dry apricot and lime peel, tarrgagon ice-cream


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

(chocolate, yellow lemon, lime and ginger, strawberry, itarragon, hibiscus, red orange, vanilla)