Dinner Menu - Winter 2024-25

6 services (per person, 2 people minimum)

+ 4 x food and wine pairings

+ 6 x food and wine pairings

“Les cochons tout ronds” charcuterie board and local cheeses (excluding Table d’hôte)

Plate of local cheeses

Plate of local cold meats "Les cochons tout ronds"

Fresh oysters and mignonette (price according to market)

Oysters au gratin x3 with compound butter and cheese

Fried calamari, spicy tomato chutney and smoked almonds (+2*)

Matane cod and shrimp fritters

Whole sardines, grilled Portuguese style x3

Homemade black pudding, parsnips and apples

Squash soup

With oeuf parfait, coppa chips, parmesan emulsion and croutons

Lion’s mane drizzled with butter

With a selection of mushrooms from Mycep, parsley emulsion

Chef’s foie gras torchon

With homemade brioche, apple declinasion

Pétoncles poêlés

maïs et tomates de l’été dernier, salsa verde et lard fumé

Grilled whole fish of the day, Mediterranean vierge sauce

Served with pilaf rice and vegetables

Grilled Black Angus AAA beef flank

Fried polenta, seasonal vegetables, sage and lime compound butter

Fillet of Trout from Les Bobines in a Sunflower and Herb Crust

Served with quinoa pilaf with vierge sauce and lacto-fermented tomato coulis

Fresh tagliatelle with shrimps in a lobster bisque

Served with smoked bacon, sautéed leeks & kale

Spelt risotto from COOP Agrobio with mushrooms

Selection of mushrooms from Mycep farm with parmesan

Dessert platter to share

Chef's choice - minimum 2 people

Pastel de Nata

Portuguese Tartlet

Financier

Sunflower praline cake, hazelnut butter, maple apple

Paris-Brest

Almond praline cream puffs

Chocolate fondant and vanilla ice cream

Note: 15min cooking time

Affogato coffee

Espresso, vanilla ice cream, and coureur des bois cream

Lemon Sorbet with Limoncello

Plate of local cheeses