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Restaurant times
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Breakfast
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served daily from 7.30am to 10.30am
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Lunch
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open only on Saturday, Sunday and public holidays from 12.00pm to 14.00pm
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Lunch can be arranged with a set menu every day for groups from 10 people.
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Menus at 38 €, 54 €, Dégustation at 95 € and "la Carte"
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Dinner
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served daily from Tuesday to Sunday from 7.00pm to 9.30pm
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Menus at 54 €, Dégustation at 95 € and "la Carte"
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On Monday evenings, in season, a limited choice menu is served for hotel residents only.
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Since our restaurant is heavily booked, we kindly ask you to reserve your table as soon as possible.
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Please note our restaurant is non smoking.
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Starter
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Tourteau prêt à déguster et jus des têtes, toasts au corail d'oursin
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35,00 €
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Crushed crabmeat, shell stock and sea urchin roe toasts
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Moules de Barfleur et safran du Gâtinais, sablé breton
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26,00 €
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Mussel cream soup and saffron
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Foie gras de canard chaud,anguille fumée et pomme verte gélifiée brioche aux algues
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32,00 €
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Pan-fried duck foie gras,wild eel - foamy apple jelly - seaweed brioche
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Jambon Ibérico Pata Negra et pain toasté, tomate et petits pois à boire
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29,00 €
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Pata Negra ham - toast, peas and tomato juice
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Quintessence de homard bleu, fèves et tomate florale
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42,00 €
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Local blue lobster - broad beans and tomato
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Fish
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"Bar Schweppes agrûmes", menthe gingembre en infusion
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38,00 €
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Local sea bass - tonic citrus sauce
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Kbio cuisiné aux petits pois, truffe d'été - gruyère Etivaz
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33,00 €
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Local cod, "peas - summer truffle - swiss gruyère cheese"
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Sole cuite sur l'arête - parmentier "citron framboise"
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46,00 €
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Dover sole - mashed potatoes, confit lemon, raspberry juice
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Meat
"All our bovine meat is from France and selected by our butcher Alain Marie"
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Boeuf pris sur l'Aloyau, pasta "tomate artichaut chèvre"
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39,00 €
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Piece of beef, tomato - artichoke grated - goat's cheese
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Côte de veau de lait, groseilles et légumes verts liés au vert
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46,00 €
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Veal rib chops, green végétables and cranberry jelly cubes
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Pigeonneau de Madame Rabec sur canapé, "vrai-faux" risotto
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37,00 €
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Local famer squab, "real-fake" risotto
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Cheese
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Fromages normands affinés par Jean-Yves Bordier, "pomme verte pomme cidre"
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16,00 €
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Assortment of Normandy cheeses
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Dessert
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Framboises et ananas bulles - gaufre de foire
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17,00 €
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Raspberry - pineapple emulsion - waffle
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"Fraises concombre", sablé tomate ciboulette
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17,00 €
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Strawberries - cucumber sorbet, tomato marmalade cooky
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1000feuilles "cacao abricots", éclats d'olive verte et sorbet safran
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17,00 €
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Apricot mille-feuilles, saffron sorbet |
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Dégustation...
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Moules de Barfleur et safran du Gâtinais, sablé breton
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Mussel cream soup and saffron
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---
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Kbio cuisiné aux petits pois - truffe d'été et gruyère Etivaz
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Local cod, "peas - summer truffle - swiss gruyère cheese"
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---
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Pigeonneau de Madame Rabec sur canapé, "vrai-faux" risotto
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Local farmer squab, "real-fake" risotto
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---
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Fromages normands affinés par Jean-Yves Bordier, "pomme verte pomme cidre"
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Assortment of Normandy cheeses
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---
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Framboises et ananas bulles, gaufre de foire
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Raspberry - pineapple emulsion - waffles
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54,00 €
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Le homard bleu ...
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... lié au corail, pastèque et melon
Lobster and roe jus - watermelon and melon emulsion
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---
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... tandoori en beignet, tomate froide
Deep-fried lobsster with tandoori spices, cold tomato cream soup
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...rôti 'herbes à curry", petits pois au bouillon
Roast lobster, 'peas and broth"
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..."vrai-faux risotto"
Tail glazed, pine nuts orzo
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Chèvre de Pays, sorbet olives vertes et nectar d'abricot
Matured goat's cheese, geen olive sorbet and apricot marmalade
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Tarte simple à la rhubarbe, pot glacé fruits rouges
Rhubarb tart, red berries sorbet
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95,00 €
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Chef de Cuisine : Cyril Haberland
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