DISCOVER
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
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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.