The menu features specialties such as roasted lobster with herbs, Bresse chicken, tuna tartare wasabi, the Curry Prawns with Fresh Mango, The osso Bucco veal Milanese and of course foie gras cooked in pot, yet also local specialties, such as cakes or Galette Breton, fish shallot butter, but many other plates.

The menu changes with the seasons, the next will be proposed

June 2010