eRESTAURANT NFC
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| Pressed crab and bass, hazelnut oil | (25.00 €) |
| Carpaccio of bass with Iranian black lemon | (25.00 €) |
| Homemade southwest duck foie gras, red onion jam | (25.00 €) |
| Homemade fish soup croutons and rust | (13.00 €) |
| Pollack tartare and salmon with Cancale oysters | (15.00 €) |
| Salmon gravlax, light cream with herring roe eggs | (24.00 €) |
| Rabbit confit with duck foie gras from the Southwest, marinated | (19.00 €) |
| Beef tartare with Cancale oysters | (23.00 €) |
| Lobster and crabmeat with small vegetables | (25.00 €) |
| The seafoods plate | (20.00 €) |
| Large plate of seafood / 1 pers | (30.00 €) |
| Seafood platter / 1 pers. | (53.00 €) |
| Seafood platter / 2 pers. | (99.00 €) |
| Royal seafood platter, 1/2 lobster blue / 1 pers | (90.00 €) |
| Royal seafood platter, 1 blue lobster / 2 pers. | (170.00 €) |
| Spider crab or edible crab mayonnaise, depending on arrival or season | (19.00 €) |
| Langoustines mayonnaise (fresh, live only) | (33.00 €) |
| 6 Cancale N° 3 creuse oysters | (12.00 €) |
| 9 Cancale N°3 creuse oysters | (18.00 €) |
| 12 Cancale N°3 creuse oysters | (24.00 €) |
| 6 warm oysters from Cancale N ° 3: | (15.00 €) |
| Plate of whelk mayonnaise | (14.00 €) |
| Plate of gray cherrystone clams | (18.00 €) |
| Plate of 3 oysters and whelk | (11.00 €) |
| Grilled lobster with cream, flamed with fine Champagne |
| Roasted lobster and vanilla citrus butter |
| Lobster stew with Breton cider |
| Back of Saint-Pierre: Compose your dish | (36.00 €) |
| The Sole : Compose your dish | (36.00 €) |
| The back of the bar: Compose your dish | (36.00 €) |
| Browned sole meunière with salted butter about 400 g | (36.00 €) |
| Small hake pavement with herring eggs and small vegetables | (19.00 €) |
| Sauerkraut of noble fish in white butter sauce | (29.00 €) |
| Fillets of sole return from the islands mashed potatoes and vegetables | (36.00 €) |
| Back of cod plancha rissoto meat juice | (25.00 €) |
| The catch of the day with its sauce and garnish | (20.00 €) |
| Cooked EU veal kidney with Brive mustard | (23.00 €) |
| Roasted Iberian pluma, balsamic gravy | (25.00 €) |
| Roasted veal sweetbreads, sherry cream | (30.00 €) |
| Beef fillet with wild peppers from Madagascar | (30.00 €) |
| Pork neck breton on straw with buckwheat honey | (20.00 €) |
| Béarnaise butcher's piece | (25.00 €) |
| Grilled beef fillet | (30.00 €) |
| Strawberry feuillantine light vanilla cream |
| Caramelized custard cream with Tonka bean |
| Small strawberry soup with lemon basil sorbet |
| Verrine of strawberries on rhubarb compote |
| Dark forest dark chocolate delight |
| Rum baba, whipped cream mascarpone |
| Light vanilla cream and tonka bean millefeuille |
| Chocolate profiteroles |
| Plate of sherbet or homemade ice cream |
| Coffee or tea and mini dessert assortment |
| Ti punch iced with citrus zest |
| 12 Hollow oysters from Cancale N ° 3 |
| 9 warm hollow Cancale oysters with caviar-style herring roe |
| Small seafood platter |
| Pressed crab and bass, hazelnut oil |
| Beef tartare with Cancale oysters |
| Homemade Southwest duck foie gras and red onion jam |
| Back of Saint-Pierre back of the islands, puree and small vegetables |
| Sole risotto fillets with caviar-style herring roe |
| Duo of EU veal kidney and VBF sweetbread with sherry cream |
| Fillet of beef plancha with wild peppers from Madagascar |
| 6 Cancale N°3 creuse oysters |
| Fish soup with rust and croutons |
| Trilogy with marine flavors |
| Confit of rabbit and foie gras from the Southwest, marinated |
| Salmon gravlax salad and South West duck foie gras |
| Mussels |
| Sea sauerkraut with 3 fish |
| Fried mussels |
| Pork neck breton on straw with buckwheat honey |
| Small hake pavement swims with herring roe |
| The catch of the day |
| Béarnaise butcher's piece |
| 8 Cancale hollow oysters N ° 3 |
| Plate of seafood |
| Lobster and crabmeat with small vegetables |
| Duo of duck foie gras from the South-West |
| Mussels (sauce of your choice) |
| Plancha cod back, gravy and risotto |
| Trilogy of fish, langoustine cream and vegetables |
| The catch of the day |
| Roasted Iberian pluma, balsamic gravy |
| EU veal kidney with purple Brive mustard |
| Mussels and fries (sauce of your choice) |
See the menu
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