Menu

 

 

 

Prelude

 

 

Sea urchin : pike caviar / artichoke    €97

Fresh bouquet prawns,  frosted "shingle" and sweet pepper  92€

Simply scallops / grilled, vanilla, almonds and granny Smith    €93

All about lobster    €110

Squid stuffed with herbs, pickled girolle mushrooms    €90

 

Ocean Odyssey

 

 

Striped red mullet: raw and with a light violet bouillon / confit with beetroot, pomelos    €95

Monkfish skewers, squash and cockle 'carbonara', ocean grand veneur sauce   €87

Head-to-tail sardines    €83​

Gourmet stewed Breton lobster for my dad, seasonal baby vegetables and mushroom raviole    €110

Butterfly oysters: cooked over a wood fire with cauliflower / marinated, curry, sea lettuce and sea fennel    €80​​​​​

 

Mature moments

 

 

Our trolley of cheeses selected by Ludovic Bisot, Meilleur Ouvrier de France     30€

Unique pairing / a glass of Porto Taylor Single Harvest 1969, 50 years in the cask, blue-veined cheese tasting    €54

 

Sweet Sensations

 

 

Ile de Ré nori, hot and cold with a chocolate touch*    €35

Reine des reinettes apple soufflé, angelica and citrus fruits    €35

Jonchée Charentaise, sweet almond    €35

Smoked chocolate éclade / Cognac    €35

Foreshore… a variation    €35

Menus

 

 

 

Lunchtime-only menu 90€

 

 

Lightly smoked mackerel, tangy carrot, crispy green crab
or
No. 3 special oysters, scallops, sea water and kaffir lime

Line-caught meagre, verbena-infused quinoa risotto fresh-minty fishbone jus   
or
Ligne-caught pollack, textured courgettes / rock-fish jus, Île de Ré saffron

Jonchée Charentaise, sweet almond  
or
Conference pear, fennel  

 

THE CHEESE TROLLEY MAY ALSO BE PROPOSED FOR THESE TWO MENUS    €30

 

SERVED FOR ALL GUESTS

 

 

EIGHT-DISH MENU - Proposed during every service - €230

SIX-DISH MENU (marked with an asterisk) - Apart from Friday and Saturday evenings - €190

 

Fresh bouquet prawns, frosted 'shingle' and sweet pepper *

Simply scallops / grilled, vanilla, almonds and Granny Smith *

Sea urchin: pike caviar/ artichoke

 

Butterfly oysters: cooked over a wood fire with cauliflower / marinated, curry, sea lettuce and sea fennel *

Striped red mullet first wave, raw and with a light violet bouillon

Striped red mullet second wave, confit with beetroot, pomelos *

 

Citrus shellfish and Batak berries *

Ile de Ré nori, hot and cold with a chocolate touch *

 

THE CHEESE TROLLEY MAY ALSO BE PROPOSED FOR THESE TWO MENUS    €30

Wines
_

"Wine’s all about geography, history and human endeavour!”
Nicolas Brossard

The wine cellar is a priceless treasure comprising over 22,000 bottles covering 1,800 references. It showcases over 40 years of work, of partnership and oenological passion. Today, it is unquestionably one of the finest in France, thanks to Nicolas Brossard’s work.

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