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• Menu 16.50 €
• Menu 27.00 €
• For small children "chouans": 12.50€ --- 2 dishes : 8.50€
• A la carte menu

Menu 16.50 €

first dishes

• first dish of the day

• Creamy goat cheese, smoked duck, piquillos and bread chips

• Butternut soup, smoked bacon and hazelnuts

Hot meals

• Today's special

• Back to the Fish market

• Surprise Grilled Beef, rosemary Garden and 5 bays

Desserts

• Dessert of the day

• The Vendée cheese in two stages

• Lost brioche, salted butter caramel Noirmoutier and its artisanal ice cream

Menu 27.00 €

starter

• Lobster cod "Medallion", celery risotto and chorizo

• Vendée marbled foie gras with cocoa, candied onion tart

• Tart of snails House Royer, sweet chilli sauce and vendéenne

Hot dishes

• Squab from farm La Noue, forest mushroom sauce

• Parmentier of lamb 4 hours, Espelette pepper and herbs

• Small cod tournedos zucchini, foie gras cream and bacon

Desserts

• The Vendée cheese in 3 steps

• The gourmet coffee pastry according to chef

• Carpaccio of pineapple and mango, caramel and homemade ice cream

• Vanilla from my childhood quartet

For small children "chouans": 12.50€ --- 2 dishes : 8.50€

starter

• Cream of Butternut

• Duo of ham

Hot meals

• Chopped Steak of traditional butcher

• Back to the Fish market

Desserts

• Artisanal ice cream

• Fruit salad

A la carte menu

first dish

• first dish of the day

  (7.00 €)

• Creamy goat cheese, smoked duck, piquillo peppers and crispy bread

  (8.00 €)

• Butternut soup, smoked bacon and hazelnuts

  (8.00 €)

• Lobster medallion, celery risotto and chorizo

  (9.00 €)

• Tart of snails House Royer, sweet chilli sauce and vendéenne

  (9.00 €)

• Vendée marbled foie gras with cocoa, candied onion tart

  (9.00 €)

Hot meals

• Today's special

  (9.00 €)

• Back to the Fish market

  (12.00 €)

• Surprise Grilled Beef, rosemary Garden and 5 bays

  (12.00 €)

• Squab farm La Noue, forest mushroom sauce

  (16.00 €)

• Parmentier of lamb 4 hours, Espelette pepper and herbs

  (15.00 €)

• Small cod tournedos zucchini, foie gras cream and bacon

  (15.00 €)

Desserts

• Dessert of the day

  (5.00 €)

• The Vendée cheese in two stages

  (6.00 €)

• Lost brioche, salted butter caramel Noirmoutier and its artisanal ice

  (7.00 €)

• Around the Vendée cheese in 3 steps

  (7.00 €)

• The gourmet coffee pastry according to the chef

  (7.50 €)

• Carpaccio of pineapple and mango, caramel and homemade ice cream

  (6.00 €)

• Vanilla from my childhood quartet

  (8.00 €)

Our traditional ice creams

• 2 scoops

  (3.50 €)

• 3 scoops

  (4.50 €)

first dish of the day

(Entrée du jour)

Creamy goat cheese, smoked duck, piquillos and bread chips

(Crémeux de chèvre, canard fumé, piquillos et croustille de pain)

Butternut soup, smoked bacon and hazelnuts

(Velouté de Butternut, lard fumé et noisettes)

Today's special

(Plat du jour)

Back to the Fish market

(Retour de la Criée de nos côtes)

Surprise Grilled Beef, rosemary Garden and 5 bays

(Surprise de Bœuf Grillé, romarin du Jardin et 5 baies)

Dessert of the day

(Dessert du jour)

The Vendée cheese in two stages

(Le tour du fromager vendéen en deux étapes)

Lost brioche, salted butter caramel Noirmoutier and its artisanal ice cream

(La brioche vendéenne perdue, caramel beurre salé de Noirmoutier et sa glace artisanale)

Lobster cod "Medallion", celery risotto and chorizo

(Médaillon de Homard au cabillaud, risotto de céleri et de chorizo)

Vendée marbled foie gras with cocoa, candied onion tart

(Marbré de foie gras vendéen au cacao, confit d’oignon acidulé)

Tart of snails House Royer, sweet chilli sauce and vendéenne

(Tartelette d’escargots de la Maison Royer, piment doux et sauce vendéenne)

Squab from farm La Noue, forest mushroom sauce

(Pigeonneau de la ferme de la Noue, coulis de champignons forestiers)

Parmentier of lamb 4 hours, Espelette pepper and herbs

(Parmentier d’agneau de 4 heures, piment d’Espelette et fines herbes)

Small cod tournedos zucchini, foie gras cream and bacon

(Petits tournedos de cabillaud en courgette, crème de foie gras et lard fumé)

The Vendée cheese in 3 steps

(Le tour du fromager vendéen en 3 étapes)

The gourmet coffee pastry according to chef

(Le café gourmand du pâtissier selon son inspiration)

Carpaccio of pineapple and mango, caramel and homemade ice cream

(Carpaccio d’ananas et mangue, caramel et glace artisanale)

Vanilla from my childhood quartet

(La vanille de mon enfance en quatuor)

Cream of Butternut

(Velouté du Butternut)

Duo of ham

(Duo de jambon)

Chopped Steak of traditional butcher

(Steak Haché de tradition bouchère)

Back to the Fish market

(Retour de la criée)

Artisanal ice cream

(Glace artisanale)

Fruit salad

(Salade de fruits)

first dish of the day

(Entrée du jour)

Creamy goat cheese, smoked duck, piquillo peppers and crispy bread

(Crémeux de chèvre chaud, canard fumé, piquillos et croustille de pain)

Butternut soup, smoked bacon and hazelnuts

(Velouté de Butternut, lard fumé et noisettes)

Lobster medallion, celery risotto and chorizo

(Médaillon de Homard, risotto de céleri et de chorizo)

Tart of snails House Royer, sweet chilli sauce and vendéenne

(Tartelette d’escargots de la Maison Royer, piment doux et sauce vendéenne)

Vendée marbled foie gras with cocoa, candied onion tart

(Marbré de foie gras vendéen au cacao, confit d’oignon acidulé)

Today's special

(Plat du jour)

Back to the Fish market

(Retour de la Criée de nos côtes)

Surprise Grilled Beef, rosemary Garden and 5 bays

(Surprise de Bœuf Grillé, romarin du Jardin et 5 baies )

Squab farm La Noue, forest mushroom sauce

(Pigeonneau de la ferme de la Noue, coulis de champignons forestiers )

Parmentier of lamb 4 hours, Espelette pepper and herbs

(Parmentier d’agneau de 4 heures, piment d’Espelette et fines herbes)

Small cod tournedos zucchini, foie gras cream and bacon

(Petits tournedos de cabillaud en courgette, crème de foie gras et lard fumé)

Dessert of the day

(Dessert du jour)

The Vendée cheese in two stages

(Le tour du fromager vendéen en deux étapes )

Lost brioche, salted butter caramel Noirmoutier and its artisanal ice

(La brioche vendéenne perdue, caramel beurre salé de Noirmoutier et sa glace artisanale)

Around the Vendée cheese in 3 steps

(Le tour du fromager vendéen en 3 étapes)

The gourmet coffee pastry according to the chef

(Le café gourmand du pâtissier selon son inspiration)

Carpaccio of pineapple and mango, caramel and homemade ice cream

(Carpaccio d’ananas et mangue, caramel et glace artisanale)

Vanilla from my childhood quartet

(La vanille de mon enfance en quatuor)

2 scoops

(2 boules)

3 scoops

(3 boules)

Menu of the day

Event

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