Flavours of summer

110 €

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

Organic tomatoes and raspberries in different textures


Duck foie gras in fine peach-verbena jelly,

toasted brioche


Flame cooked Atlantic mackerel,
cucumber and coloured beetroot


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


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


Fresh and ripened cheeses from our regions


Raspberries in textures, elderflower emulsion

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