Menus

Corn salad served with a poached egg, croutons and smoked bacon

Fondant beef chuck stew served with vegetables cooked in broth and a herb ravigote sauce

Crème brûlée with Madagascar vanilla

Tartare of marinated sea bream served with citrus fruit, mixed greens and an olive oil sauce

Free range chicken and morel pie

Roasted Norwegian cod fillet served with creamy parmesan polenta

Roasted Challans duck breast with honey and coriander

Molten chocolate cake with vanilla ice cream

Caramel panna cotta and a speculoos biscuit

Chef's appetizer

Pan-fried lean steak served with sweet curry and carrot mousseline with ginger

Pan-fried escalope of duck foie gras served with mango and lime chutney

Pan-fried beef tenderloin served with traditional vegetables and “Gamaret” sauce

Roasted pineapple served with Breton shortbread and coconut ice cream