Cards & menus
The restaurant
Inputs
Gourmet Salad
Salmon smoked by us with birch sawdust - Glass of Baie de Houx (3cl)
Caviar Prestige de France (Aquitaine origin) 30g with toast
Oscietre Prestige Caviar (from Bulgaria) 30g with toast
Terrine of duck liver cooked in old Port wine - Glass of Coteaux du Layon
Fisherman's salad
Lobster bisque
Raw vegetables
Stuffed clams
Fish terrine
Chef's terrine
Fisherman's soup with rust
Moules Marinières or Moules Océan (according to season)
Seafood
Seafood platter
Armorican Oysters
Hollow oysters from Brittany
Open sea clams
Langoustines with mayonnaise
Winkles
Bouquet of pink shrimps from Croisic
(depending on fishing from September to April)
Grey shrimp
(depending on the season)
Spider crab
Whelks
Crab
Lobsters and Spiny Lobsters
Lobster swimming
Lobster American style
Grilled Lobster
Lobster with mayonnaise
Grilled lobster
Scallops
Season from 1 October on 1 May
Swimming scallops
Skewered scallops
Scallops Provencal style
Scallops with vegetable sauce
Scallops in its shell with truffle julienne
Fish
We would rather be without a product from our menu for a short period of time than to offer you an inferior quality that you may not like.
Thank you for your understanding.
Sea bass in a flaky crust (minimum 2 people)
Sea bass in a salt crust (minimum 2 people)
Ocean" sole fillets
Poached Turbot in Hollandaise sauce
Roasted Turbot in Foyot sauce
Poached sea bass with white butter sauce
Grilled sea bass with fennel sauce
Grilled red mullet(s) with anchovy butter
Sole meunière
Skate with hazelnut butter
St. Pierre with vegetable sauce
Grilled sardines from Le Croisic (according to season)
Meat
The "Blonde d'Aquitaine" and "Limousin" beef reared and slaughtered in France, and the farm veal reared under the mother, reared and slaughtered in France, come from the Boucherie Prampart in Le Croisic.
Beef fillet with green pepper sauce or Béarnaise sauce
Rib of beef in Béarnaise sauce (2 people)
Veal escalope with cream sauce
Spinach with cream sauce
Mushrooms in cream sauce
Seasonal salad
Braised Endives
Cheeses
Our cheeses are matured and selected by the Cario cheese factory in Le Croisic.
Hot crottin with sherry vinegar salad
Desserts
Carrément Chocolat Praliné
(Chocolate in 3 ways and gianduja praline crunch)
Creamy Fromage Blanc, Lemon Pear
(Declination of Pear)
Pineapple Tatin
(Breton shortbread, Caramelized pineapple, Almond ganache)
Baba with Grand Marnier and Citrus Consommé
Coconut Exotic Fruit Millefeuille
(Coconut Chantilly, Exotic Fruits)
Plate of homemade ice cream and sorbets
Ice cream: Vanilla, Cocoa nibs, Salted butter caramel
Sorbets: Exotic Fruits, Pear, Apple Rhubarb
