• Au Fil Des Saisons
Menus of dishes

Compose your own menu according to your desires from the menu.

It changes very regularly according to the inspiration of the Chef in harmony with the seasons.

Our products come largely from local suppliers, some of which are organically grown.

The entrees

Our products come largely from local suppliers, some of which are organically grown.

Asparagus Veloute, Diced Golden Polenta, Mussels and Herring with Herbs butter, Eggs cooked at low temperature.

Swordfish Tartare and smoked Trout with Citrus, Sushi rice and Peas ice cream.

Beef Terrine and Semi-cooked Duck Foie Gras with Juniper Berries, Blackberry Jelly, Pickles and Toasted Black Bread (extra €5.50).

The 6 Oysters from Beauvoir sur Mer or the 9 (sup 4.50 €) or the 12 (sup 7.50 €).

served with Seaweed Butter, Lemon and Shallot Vinegar.

Fish from La Criée

according to availability and cooked according to the chef's inspiration :

Grilled Cod and Red Bream, Crispy Rizotto ans Spring Onions and small vegetables, Prawns sauce.


French origin

The Butcher's Piece cooked according to the moment:

Grilled palette Top of Beef "Limousine", Potatoes, Vegetables, Rosemary and Chicory Sauce.

Roasted Duck Breast, New Apples, Small Vegetables and Pear-Pink  Onion Tart, Juice Reduced with Cider and Orange.

Roasted Veal Fondant, Golden sweet Potatoes, Creamy Mushroom and samll Vegetables.

Our vegetarian dish of the day...

Crispy Rizotto and Spring Onions, small Vegetables.

The little extra

The Cheese Platter from here and elsewhere...

9,00 €

The desserts

Apple Puff Pastry Tart, "White Cheese-Verbena-Orange" Ice Cream.

"The All Chocolate Tanariva Valrhona" : Tartlet, Biscuit and Creamy, Rhubarb - Red Fruits Sorbet.

Meringue with seasonal fruits and lemon basil sorbet with white Cheese with Yuzu, Hazelnut Crumble biscuit.

Net prices in euros - Service included

Discover our dishes and desserts