Flavours of summer

110 €

8-courses dinner served until 9:00pm for the whole table



Organic tomatoes and raspberries in different textures

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Duck foie gras in fine peach-verbena jelly,

toasted brioche

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Flame cooked Atlantic mackerel,
cucumber and coloured beetroot

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Roasted line-caught meagre, leeks with seaweed butter,
shellfish and chanterelles

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Saddle of lamb from the Clavisy farm, coloured chard,
carrot tops, Sarawak pepper viennoise

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Fresh and ripened cheeses from our regions

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Raspberries in textures, elderflower emulsion

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Pure Madagascar chocolate flower 64%, Burgundy blackcurrant

L’hôtel dispose de 2 chambres aménagées pour les personnes à mobilité réduite.

Le wine bar et le restaurant sont également accessibles par ascenseur depuis la réception.
The hotel has two rooms adapted for wheel chair access .

The wine bar and the restaurant can be reached by a lift from the reception area