To Start…

Tabbouleh Le Gaigne, Romaine Lettuce Gazpacho with nutmeg, chicken medallion with fresh goat cheese13€

Roast  Asparagus with parmesan, Pig’s Ear tempura with sage, baby spring greens17€

Sardine filets stuffed with creamy avocado and finely diced radish and cucumber, marinated poivrade artichoke  15€

Sautéed seasonal mushrooms, Trébon onion marmalade, organic egg omelette (Champignolles Farms)18€

The starter price paid as a single dish is increased by 50%

On to the main course…

{0><}0{>Lovage-scented rockfish (mullet), spinach cannelloni, turmeric sauce<0}25€

Filet of Brill stuffed with mushrooms and shallots;
broad beans and sautéed lotus root 29€

Pollock from the Côtes d’Armor, poached in a bouillon of fresh herbs and served on a bed of white Saint-Flour lentils and shellfish 24€

Duck Breast with spice marinade, turnip and chopped duck “hamburger” with nuts 24€

{0><}0{>Roast “Noir de Bigorre” suckling pig, Basque black pudding, snow pea julienne<0}25€

Still a little hungry…

Cheese plate , served on e bed of spring greens  8€

A sweet ending…

Molten Chocolate cake with dried fruit (10-20 min)  8€  

{Strawberries in thick coulis, basil mascarpone mousse, lime dacquoise cookie<0} 8€

Madame Rhubarb’s Baba 8€

Tapioca pearls in Coconut milk, with Kiwi, Mango and Papaya, rocher coconut cake 8€

Dessert tasting plate (Strawberries, Rhubarb and Exotics fuits) 12€

Try one of the fixed-price menus …

       Five-course tasting menu:     42 €
or  The tasting menu accompanied by 3 wines:    59€

Côte du Rhône 2008 white – Domaine des Espiers (two 10-cl glasses)

Vin de Pays des Côteaux du Verdon 2008 red  - Domaine de Valmoissine Louis Latour (10 cl)

Strawberry liqueur – A. Pierson (4 cl)

Sardine filets stuffed with creamy avocado and finely diced radish and cucumber, marinated poivrade artichoke  

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Sautéed seasonal mushrooms, Trébon onion marmalade, organic egg omelette (Champignolles Farms)

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Lovage-scented rockfish (mullet), spinach cannelloni, turmeric sauce<0}

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Roast “Noir de Bigorre” suckling pig, Basque black pudding, snow pea julienne<0}

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Strawberries in thick coulis, basil mascarpone mousse, lime dacquoise cookie<0}