Menu

 

 

 

Prelude

 

 

Sea urchin: Velouté / beetroot    95€

Fresh prawns in aspic, sea vegetables    92€

Squid stuffed with fresh herbs / plankton and girolles    90€

All about lobster    110 €

Fines de Claire oysters: braised over a wood fire with cauliflower / marinated, curry, mertensia    84€

 

Ocean Odyssey

 

 

Line-caught whiting: head / muscle and tail, fennel and candied mandarin    95€

Skewered monkfish in a squash and cockle carbonara, Kristal caviar jus    105€

Scallops, roast celery with crispy sea lettuce and kaffir lime    95€

Head-to-tail sardines    €80

Gourmet stewed Breton lobster for my dad, seasonal baby vegetables and mushroom raviole    €120​​​​​

 

Mature moments

 

 

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

Unique pairing / a glass of Porto Taylor Single Harvest 1970, 50 years in the cask, blue-veined cheese tasting    €54

 

Sweet Sensations

 

 

Chocolate, pure sea salt and nori seaweed from île de Ré, cocoa nib crisps    €35

Angelica soufflé / King of the Pippins apple and verjuice    35€

Jonchée charentaise fromage frais, quince and sweet almond    35€

Buckwheat fishbone / haddock and citrus fruit    35€

Foreshore… a variation    €35

Menu

 

 

 

SERVED FOR ALL GUESTS

 

 

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

SIX-DISH MENU (marked with an asterisk)- €190

- Apart from Friday and Saturday evenings - 

 

Fresh prawns in aspic, sea vegetables*

Scallops, roast celery with crispy sea lettuce and kaffir lime*

Sea urchin: Velouté / beetroot*

Skewered monkfish in a squash and cockle carbonara, Kristal caviar jus

Eel and egg yolk with curry plant, leeks*

Fines de Claire oysters: braised over a wood fire with cauliflower / marinated, curry, mertensia

Glazed shellfish with pear / dulse and ginger*

Buckwheat fishbone / haddock and citrus fruit*

 

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

Wines
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"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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