ALCOHOL MUST BE CONSUMED WITH MODERATION AND ABUSE CAN BE DANGEROUS. ALL OUR MEAT IS OF FRENCH ORIGIN.

OUR HOMEMADE DISHES ARE PRODUSED IN OUR KITCHEN OF LOCAL AND FRESH PRODUCTS. AS OUR CHEF COOKS WITH FRESH AND SEASONAL PRODUCTS, IT MAY BE POSSIBLE THAT WE RUN OUT OF SOME PRODUCTS.

RESTAURANT “LA GOUESNIERE”

SUGGESTIONS FROM OUR CHEF, OLIVIER VALADE: ALL OUR MENUS AND PLATS MAY BE WITH COOKED WITH THE FOLLOWING ALLERGENIC: CEREALES CONTAINING GLUTEN, EGG AND EGG BASED PRODUCTS, FISH AND FISH BASED PRODUCTS, MILK AND MILK BASED PRODUCTS, NUTS, SULPHUR DIOXIDE AND SULPHITES, PEANUTS AND PEANUTS BASED PRODUCTS, SHELLFISH AND SHELLFISH BASED PRODUCTS, SOYA AND SOYA BASED PRODUCTS, CELERY AND CELERY BASED PRODUCTS, MUSTARD, MUSTARD BASED PRODUCTS, SESAME SEADS AND SESAME SEED BASED PRODUCTS PLEASE INFORM US AT YOUR RESERVATION IF YOU HAVE ANY ALLERGIES. OUR CHEF CAN PROPOSE A SPECIAL MENU FOR YOU.

STARTERS €

DEEP-SHELLED OYSTER N°. 001 FROM THE BAY OF CANCALE, each 2.60

NATIVE FLAT OYSTERS FROM CANCALE, (subject to availability) each 3.60 SEAWEED MARINATED SALMON 24 OYSTER AND YUZU LEMON BUBBLES WITH GREEN APPLE AND CAULIFLOWER CREAM

FREE RANGE DUCK FOIE GRAS TERRINE 22 MANGO TARTAR AND BLACKCURRANT “PEPPER” SWEET AND SOUR WHITE RADISH VEGETARIAN STARTER ACCORDING TO SEASON AND CHEF’S INPIRATION 25

ENTRÉES € POACHED CANCALE DEEP SHELL OYSTERS WITH AQUITAINE CAVIAR WATERCRESS VELOUTE WITH A SWEET GARLIC ESPUMA 42 PAN-FRIED DUCK LIVER FOIE GRAS FROM THE LANDES AREA GINGERBREAD / PURPLE CARROT MARMLADE, CEYLAN CINNAMON JUICE 26 ORMARS FROM THE ISLAND OF GROIX BRAISED “ICE” RADISH WITH GARAM MASALA, SLICES OF “PATA NEGRA” 48 VEGETARIAN MAIN COURSE ACCORDING TO SEASON AND CHEF’S INPIRATION 25 BRETON BLUE LOBSTER AND SCALLOP “NAGE” IN A IODIZED BROTH WITH GREEN CARDAMOM OIL 42

ALCOHOL MUST BE CONSUMED WITH MODERATION AND ABUSE CAN BE DANGEROUS. ALL OUR MEAT IS OF FRENCH ORIGIN.

OUR HOMEMADE DISHES ARE PRODUSED IN OUR KITCHEN OF LOCAL AND FRESH PRODUCTS. AS OUR CHEF COOKS WITH FRESH AND SEASONAL PRODUCTS, IT MAY BE POSSIBLE THAT WE RUN OUT OF SOME PRODUCTS.

MEAT AND POULTRY FROM FRANCE € BEEF FILLET “TATIN” WITH TRUFFLED JERUSALEM ARTICHOKE AND A HAY INFUSED SAUCE 33 FILET “NOISETTE” OF LAMB VEGETABLES AND ITS ARTICHOKE- “TARTINE” 40 LACQUERED VEAL SWEETBREAD JUICE “PEARLED” WITH A PEPPER AND CHERVIL OIL, CRUNCHY OLD COMTÉ “AU GRATIN” MACARONI 37 “COUCOU” CHICKEN FILET SERVED WITH ITS CONFIT LEG WHITE AND BROWN MEAT, GOLDEN SALSIFY AND CONFIT LEMON 38

FISH, SEAFOOD AND SHELLFISH €

GRILLED BRETON BLUE LOBSTER “TRADITION MAISON” 650gr FLAMBÉED WITH COGNAC 58

TURBOT FILLET WITH BLACK TRUFFLE STUFFED CEBETTE ONION, POTATO MOUSSE 38

GRILLED DOVER SOLE IN HOME SMOKED “BORDIER” BUTTER AND TRUFFLED VEGETABLE 41

GRILLED DOVER SOLE IN “BORDIER” YUZU BUTTER, TRUFFLED VEGETABLE 41

ROASTED BLUE BRETON LOBSTER TAIL STEAMED GREEN ASPARAGUS, TRUFFLE POULTRY SAUSAGE, AND A CORAL SUPREME SAUCE 44

SEARED SCALLOPS TRUFFLE RISOTTO AND A HAZELNUT EMULSION 38

PLATEAU DE FRUITS DE MER FOR 2 PERSONS (To order 2 days ahead)

PLATEAU DE FRUITS DE MER (PRICE PER PERSON) CRAB OR SPIDER CRAB DEPENDING ON THE SEASON, OYSTERS, LANGOUSTINES, GREY AND PINK PRAWNS, WHELKS, SEASNAILS AND CLAMS 55

PLATEAU DE FRUITS DE MER ROYAL (PRICE PER PERSON) PLATEAU DE FRUITS DE MER PLUS LOBSTER 80

ALCOHOL MUST BE CONSUMED WITH MODERATION AND ABUSE CAN BE DANGEROUS. ALL OUR MEAT IS OF FRENCH ORIGIN.

OUR HOMEMADE DISHES ARE PRODUSED IN OUR KITCHEN OF LOCAL AND FRESH PRODUCTS. AS OUR CHEF COOKS WITH FRESH AND SEASONAL PRODUCTS, IT MAY BE POSSIBLE THAT WE RUN OUT OF SOME PRODUCTS.

DESERTS € TO BE ORDERED AT THE BEGINNING OF YOUR MEAL

“AROUND THE APPLE”

APPLE SAMOSA, BRETON CIDER CONFIT APPLE WITH A THYME SORBET 13 ICED SALTED CARAMEL BAR WITH BAKED “FRESSINETTE” BANANA 14 VICTORIA PINEAPPLE VANILLA-TARRAGON HUSK OF MERINGUE COCONUT 13 JIVARA MILK CHOCOLATE “FINGER” YUZU SORBET AND SEAWEED JAM WITH PIMENT D’ESPELETTE 14

GRAND MARNIER SOUFFLÉ SERVED WITH THE 100TH ANNIVERSARY GRAND MARNIER CUVEE 16 SORBETS AND OR ICE CREAM PALETTE 12

CHEESE € MATURE CHEESE TROLLEY SERVED 14

ALCOHOL MUST BE CONSUMED WITH MODERATION AND ABUSE CAN BE DANGEROUS. ALL OUR MEAT IS OF FRENCH ORIGIN.

OUR HOMEMADE DISHES ARE PRODUSED IN OUR KITCHEN OF LOCAL AND FRESH PRODUCTS. AS OUR CHEF COOKS WITH FRESH AND SEASONAL PRODUCTS, IT MAY BE POSSIBLE THAT WE RUN OUT OF SOME PRODUCTS.

MENU « HOMARD » 5 services 104 €

MISE EN BOUCHE

BRETON BLUE LOBSTER AND SCALLOP “NAGE” IN A IODIZED BROTH WITH GREEN CARDAMOM OIL

GRILLED HALF BLUE BRETON LOBSTER “TRADITION MAISON” FLAMBÉED WITH COGNAC

ROASTED BLUE BRETON LOBSTER TAIL STEAMED GREEN ASPARAGUS, TRUFFLE POULTRY MEAT SAUSAGE, CORAL SUPREME SAUCE

MATURE CHEESE TROLLEY

SELECTION FROM OUR DESSERT MENU TO CHOOSE WHEN ORDERING

PETITS FOURS

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SELCTION OF WINES FROM OUR SOMMELIER FOR 2 PERSONS: 95€

1 BOTTLE OF BILLECART SALMON VINTAGE 2004 CHAMPAGNE 1 BOTTLED MIERAL WATER

COFFEE FOR TWO

ALCOHOL MUST BE CONSUMED WITH MODERATION AND ABUSE CAN BE DANGEROUS. ALL OUR MEAT IS OF FRENCH ORIGIN.

OUR HOMEMADE DISHES ARE PRODUSED IN OUR KITCHEN OF LOCAL AND FRESH PRODUCTS. AS OUR CHEF COOKS WITH FRESH AND SEASONAL PRODUCTS, IT MAY BE POSSIBLE THAT WE RUN OUT OF SOME PRODUCTS.

MENU EPICURIEN

7 courses, 79€ 5 courses, 62€

MISE EN BOUCHE

POACHED CANCALE OYSTERS WITH A CAVIAR “PEPPER” WATERCRESS VELOUTE SWEET GARLIC ESPUMA

PAN-FRIED DUCK LIVER FOIE GRAS FROM THE LANDES AREA GINGERBREAD AND PURPLE CARROT MARMLADE

CEYLAN CINNAMON JUICE

TURBOT FILLET WITH TRUFFLE STUFFED CEBETTE ONION, POTATOE ESPUMA

“COUCOU” CHICKEN FILET SERVED WITH ITS CONFIT LEG WHITE AND BROWN MEAT, GOLDEN SALSIFY AND CONFIT LEMON

MATURE CHEESE SERVED FROM THE TROLLEY

VICTORIA PINEAPPLE VANILLA-TARRAGON HUSK OF MERINGUE COCONUT

ICED SALTED CARAMEL BAR WITH BAKED “FRESSINETTE” BANANA

PETITS FOURS

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OUR CHOISE OF WINES FROM THE WINE LIST: 75€ FOR 2 PERSONS

HALF PERNAND VERGELESSES LES CARADEUX 1er CRU 2009

HALF LALANDE DE POMEROL CHATEAU PERRON2010

BOTTLED MINERAL WATER AND COFFEE

ALCOHOL MUST BE CONSUMED WITH MODERATION AND ABUSE CAN BE DANGEROUS. ALL OUR MEAT IS OF FRENCH ORIGIN.

OUR HOMEMADE DISHES ARE PRODUSED IN OUR KITCHEN OF LOCAL AND FRESH PRODUCTS. AS OUR CHEF COOKS WITH FRESH AND SEASONAL PRODUCTS, IT MAY BE POSSIBLE THAT WE RUN OUT OF SOME PRODUCTS.

“LA GOUESNIÈRE” MENU

4 courses, 45 €

MISE EN BOUCHE

SEAWEED MARINATED SALMON OYSTER AND YUZU BUBBLES WITH GREEN APPLE AND CAULIFLOWER CREAM

OR

FREE RANGE DUCK FOIE GRAS TERRINE MANGO TARTARE AND BLACKCURRANT “PEPPER”

SWEET AND SOUR WHITE RADISH AND BLACKCURRANT CREAM

OR

SCALLOPS “À LA NAGE” IN AN AROMATIC BROTH (4€ supplement) JULIENNE OF STEAMED LEEKS AND CARROTS

GRATINE POLLACK FILLET WITH HERBS SWEET POTATOE “ROYALE”, “PANICAUT” OYSTER MUSHROOM AND A PARMESAN ESPUMA

OR

SQUID WITH SMOKED BACON BUCKWHEAT TUILE AND A CELERIAC MOUSSE

HALZELNUT OIL PEARLED JUICE

OR

SLOWLY BRAISED BEEF CHEEK MUSTARD SEED POLENTA, PETALS OF STEAMED CARROTS

SELECTION OF THREE CHEESES QUETSCHE PLUM MARMELADE, CRISPY RYE BREAD

ICED SALTED CARAMEL BAR

WITH BAKED “FRESSINETTE” BANANA OR

“AROUND THE APPLE” APPLE SAMOSA, BRETON CIDER CONFIT APPLE WITH A THYME SORBET

OR

VICTORIA PINEAPPLE VANILLA-TARRAGON HUSK OF MERINGUE COCONUT

PETITS FOURS

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MARKET MENU 3 courses, 34€ / 2 courses 28€

SERVED FOR LUNCH, EXCEPT WEEKENDS AND BANK HOLIDAYS

MISE EN BOUCHE, STARTER, MAIN COURSE, DESSERT, PETITS FOURS SUGGESTED BY THE CHEF MADE WITH LOCAL FRESH PRODUCT

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OUR CHOICE OF WINES FROM THE WINE LIST: 16€ PER PERSON

1 GLASS OF RIESLING GRAND CRU 2011 MOENCHBERG GILG: full bodied 1 GLASS OF CHÂTEAU HAUT DE PEZ: full bodied, rich and velvety