Menu

 

 

 

Prelude

 

 

Spider crab, samphire greens and Kristal caviar    €100

Shelfish, wild shrimp, delicate green crabe gelée    €85

Alive Langoustine from La Cotinière : as a tartar / seared, grilled oster    €90

All about lobster    €105

Raw and cooked razor clam, iodized mousseline    €75

 

Ocean Odyssey

 

 

Cuttlefish from the tentacle to the quill, sea vegetables from our straits    €82

Whiting, grilled pectoral, stuffed courgette, and steam flower, candied kumquats    €82

Turbot, tomatos, vanilla, black garlic    €110​​​​​

Head-to-tail sardines    €75​

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

 

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

 

 

Raspberry ripple, goat’s milk curd / borage vinaigrette    €30

Kayouski soufflé, apricots / amaranth    €30

Jonchée Charentaise’, cherry ‘and verbena    €30

Smoked chocolate éclade / Cognac    €30

Foreshore… a variation    €30

Menus

 

 

 

Lunchtime-only menu 90€

 

 

Oysters

La Rochelle-style mouclade   
or
Oysters n°3 specials/ Live langoustines / ocean water and kaffir lime 

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

Rhubarb and hibiscus flowers  
or
Sweet-almond-flavoured Charente Jonchée  

 

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

 

SERVED FOR ALL GUESTS

 

 

EIGHT-DISH MENU - Proposed during every service - €210

SIX-DISH MENU (marked with an asterisk) - Apart from Friday and Saturday evenings - €170

 

Spider crab, samphire greens and Kristal caviar *

Live langoustines from La Cotinière: tartare, claw aspic *

Shelfish, wild shrimp, delicate green crabe gelée

 

Line-caught red tuna in the fireplace, vanilla and aromatics *

Braised eel, marinated hen egg, multicoloured beetroot *

Head-to-tail sardine

 

Shellfish with algae, tarragon and candied lemon *

 Rasberry wave, goat curd, borage dressing *

 

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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