A la carte

We strive to strike the perfect balance between our great classic dishes and our latest creations – all prepared with the best produce which are so sublime as seasons go by.

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Starters

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 Encornet farci 37 €

 Squid stuffed with savory and marjoram, leeks with cumin caramel, vaporous peppers, carrot purée
 

Mouclade Rochelaise 27 €

Bouchot mussels stew

 

Salade de homard 50 €
Lobster salad, sea spider in jelly, asparagus fritter niçoise style, lobster vinaigrette and pepper coulis 

 

Langoustines de nos côtes 40 €
Warm regional scampi in carpaccio of confit octopus served with gravy and scampi head froth
 

Carabineiros sauvages 49 €
Wild king prawns grilled a la plancha, garden peas with crispy bacon, scampi head gravy and broccoli froth

 

Cuisses de grenouilles 37 €
Frogs’legs and snails, fennel with oysters, rock fish emulsion

 

Foie gras de canard 36 €
Grilled duck foie gras from Landes, mango cannelloni, lemon grass, a passion fruit sorbet passionately exotic and crunchy
  
Huîtres de Monsieur Papin  19 €
6 special oysters N°3

 

Fish dishes

Filet de rouget 40 €
Red mullet fillet with stuffed baby vegetables niçoise style, cuttlefish cannelloni, salsa verde

 
Bar de ligne 48 €

Seabass in its own crispy skin, basil flavoured gnocchi and razorshells in parsley, crunchy sucrine stalk, duck gravy flavoured with confit lemon and shellfish froth
 
Sole de petit bateau 45 €
Sole in brown butter sauce, various sorts of tomato, crispy courgette flowers, tangy gravy and caramelised honey

 
Civet gourmand  62 €

Gourmet stew of Breton lobster steamed in shellfish butter and served with seasonal baby vegetables and mushroom ravioli

 

Turbot 55 €

Turbot cooked in frothy butter, purée of smoked eels flavoured with Aquitaine caviar, meat gravy with hazelnut and smoked eel froth

 

Filet de Saint-Pierre 40 €
Crispy fillet of John Dory with courgette and savory, warm herb vinaigrette and crunchy chard filled pasty

 

 

Meat dishes

Pigeon rôti 42 € 
Spit roasted pigeon stuffed with herbs under its skin and served with oven-baked vegetable, pigeon gravy flavoured with confit tomato

 

Agneau de lait 42 €

Castilian suckling lamb, garden peas of various textures, genuine lamb gravy flavoured with cardamom
  

Ris de veau 39 €

Calves’ sweetbread cooked in frothy butter, country bacon, pressure cooked seasonal vegetables, creamy juice of wild mushroom

Cheeses

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Chariot de fromages 17 €

Our trolley of matured cheeses served with walnut bread

 

Desserts

Variation 17 €
Assortment of varied chocolate sweetmeats of different textures

 

Raviolis d'ananas 17 €

Pineapple ravioli filled with lychee ice cream and served with rum and raisin ice cream, old-fashioned fritter, fresh mint jelly, shavings of candied pineapple

 

Crêpes au cassis 16 €
Crêpes filled with blackcurrant, flambéed with raspberry brandy, topped with mixed berry coulis and Penja pepper and served with blackcurrant sorbet

 

Fraises en gelée 17 €
Strawberries in basil jelly freshened with sorbet, moist waffle with red berries and homemade yoghurt

 

Soufflé 16 €
Passion fruit soufflé with iced fresh fruit soup and exotic sorbet


Framboises et pistaches 17 €
Layered raspberries and pistachios, crunchy biscuit freshened with sorbet

 

Abricot rôti au miel et balsamique 15 €

Parfait à la verveine fraîche et croquant à l'abricot confit

Christopher Coutanceau

Christopher the ‘fishing cook’ is Richard and Maryse Coutanceau’s younger son.

Born in 1978, Christopher soon persuaded himself to follow in his father’s footsteps and started his career at the Lycée Hôtelier, La Rochelle catering school. He shares with his father his love for working with fine produce and spends his rest days fishing; all the best fishing spots between La Rochelle and Ile de Ré have no secret for him.

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He has now assisted his father for 6 years and breathed new life into this already outstanding restaurant; he has created new dishes, always with the Coutanceau’s touch, made with showcased and sublimated first-class produce.
 
The masters Christopher learnt from - Gaeuzere, Bardet, Guérard, Oudill, Ferran, Adria - and his father as well, all taught him to be rigorous, regular, simple and respectous.
 
No better reason to ensure the continuity of the renowned restaurant where Christopher grew up… and the natural thing was to go into partnership with Nicolas Brossard.

** References quoted here have no contractual value and may change during the course of the year according to offer.