Our Menu

1. Our Menu 1 entree and 1 main or 1 main and 1 dessert 28,00 €1 entree, 1 main, 1 cheese or 1 dessert 38,00 €1 entree, 1 main, 1 cheese, 1 dessert 46,00 €1 entree, 1 fish, 1 meat, 1 dessert 64,00 €1 entree, 1 fish, 1 meat, 1 cheese, 1 dessert 68,00 € Our StartersDuck Trilogy:leg crystallized in a samossa, crispy duck breast, duck croquette on sesame served with its avocado espuma, chicken brown sauce. Salmon Gravelaxon Guérande salt, fennel panacotta, citruses dressing, lamb’s lettuce from Nantes and crispy fennel . Fresh Vegetables Picking: Mr Pinot’s tomato in two ways: gaspacho and green tomato tartar on dark purple basil. Our fish Pollack, PlainesurMer’smussels ravioli, traditional white beans from Vendée, white wine sauce with basil. Roasted Breton Hairtail(UK)/ Cutlass Fish (US), dotted with citronella, risotto French fries, Fennel from Val de Loire’s duo, braised and tender, citronella sauce. Our Meat Lamb duo, saddle cooked at low temperature, stoved ribs and its pistachio crumble, carrot sticks and carrot purée from “sables Nantais”, lamb juice. Stoved Ducklingfrom Vendée, red cabbage and Granny Smith sauté, grilled vegetable, red berries sauce. Our Cheeses Ligerian Cheeseboard: from “Pascal Beillevaire”, our cheesemonger Our Desserts Valhrona Chocolate Fondant,melted Abinao cherry heart, Dulcey ice-cream and cherry soup. Freshness with Mr Pinot’s Strawberries, on a pistachio tartar, soup and iced tiles on mint. Iced Soufflé with Nantillais red berries, its granita cone , wild berries macerated with Red Anjou.

2. A la carte Our Entrees Half Lobster Guérande butter roasted, pequillostuffed with eggplant caviar, 28€peppers escabeche, yellow pepper coulis with honey. Duck Foie Gras, with its Côteau du Layon jelly, melon tartar on ice-cold mint, 22€melon soup, toasted farmhouse bread. Crab on a cucumber and Granny Smith jelly bed, served with 24€a croquette of fishes from our coast.  Along the water... Salted butter braised Monkfish Medallion, crispy large prawns, 26€wok of local chard with Chineesecabage and tomato fish aroma. Grilled Sea Bass; mini local vegetables, baby spinach, 28€passion fruit “beurreblanc” sauce. Sole meunière of about 450 grams, (prepared in front of you), 34€ served with Noirmoutier’s baby potatoes, young vegetables and its cooking butter.  Along the land... Mr Terrien’s Young Pigeonin three ways: savory roasted 30€and crystallized with duck fat, gnocchi, Anjou red sauce. Rib Eye on the Bone from Brière(for two people), Noirmoutier’s baby potatoes, 66€unpeeled garlic, green pepper and garlic cream sauce.

3. Our Cheeses Chapelaine Tommefrom “La ferme de la Panetière” on a basiltartar, 14€farmhousebread, redberries marmelade. Ligerian Cheese Assortmentfrom “Pascal Beillevaire”, our cheesemonger. 12€“Brun de noix”, “Secret du couvent”, “VachéVendéen”  Our Desserts Raspberry Macaroon Délice, anise raspberry sorbet, milkshake 16€and its raspberries “crème brulée”. Yellow Fruits stovedon its Breton crispy biscuits, “chiboust” cream on red berries, 14€apricot sorbet, fruits soup. Around the Valhrona Chocolate, iced “parfait” Jivara, melted Abinao, 16€Dulcey’s sorbet and Caramelia soup.

4. The Gourmets’ Menu (12 to18 yearsold) « French art de vivre» Do not hesitate and askour « maître d’hotel » so as to prepareyourown dessert in the kitchen with ourpastry chef. Our Starter… Duck Foie Gras, with its Côteau du Layon jelly, melon tartar on ice-cold mint, melon soup, toasted farmhouse bread. Our Main dish… Roasted Breton Hairtail(UK)/ Cutlass Fish (US), dotted with citronella, risotto French fries, Fennel from Val de Loire’s duo, braised and tender, citronella sauce. or Stoved Duckling from Vendée, red cabbage and Granny Smith sauté, grilled vegetable, red berries sauce. Our Dessert… Iced Soufflé with Nantillais red berries, its granita cone , wild berries macerated with Red Anjou. One degustation glass of wine and an artisanal fruit juice32€ Two glasses of artisanal fruit juice30€