Autumn is playing hide and seek, We are slowly entering the cool season...
The dishes on the menu change with the season to allow our kitchen team to express themselves and introduce you to the products of our suppliers... Hot starters make their debut and share the spotlight with your summer desires.
Our menu is currently changing, depending on the days and the weather.
It is little by little through these suggestions that you will discover the new autumn winter 2023 menu.
Reservation highly recommended...
Goodbye....
(Proposals are subject to change depending on supplies)
Our Menu
Our Starters
(Offered evenings, weekends and public holidays)
The perfect egg, forest cream and parsley oyster mushrooms, fresh herbs
8€
Crispy duck nem with Thaï-Landaise style
10€
Saint Marcellin bacon, roast and its mesclum of salad
8€
Homemade smoked salmon, Pélardon foam from the Cévennes
8€
Gratin of the sea with white wine, scallops, crumbled fish and leek cream
11€
Ours main course
Vegetarian pleasure, lentil steak and quinoa, salsify chips, frozen seasonal vegetable
18€
Cod pastilla and marinated srithe with candied lemon and combats
French meat
20€
Fish and Turbo foil, safran cream
23€
The authentic andouillette 5 A
* Association amicale des amateurs d'andouillette authentique
20€
French beef rib steak (+/- 300gr), ceps sauce
25€
Southwest burger (French steak 150gr, Foie gras and candied onions)
21€
Our Cheese
Assortment of aged cheeses
(To be ordered at the start of the meal, for their convenience)
7€
Our desserts
All our desserts are homemade
Breton biscuit, sour cream with lemon... the chef's surprise!
8 €
Tatin tart with caramelized apples, whipped cream and homemade caramel
8 €
Bounty “la Chapelle” style, coconut coated with crunchy chocolate
7 €
Well-watered rum baba, whipped cream and slivered almonds
8 €
Frozen soufflé with Grand Marnier prepared by us
8 €
Our menu
32 €
The perfect egg, forest cream and parsley oyster mushrooms, fresh herbs
or
Gratin from the sea with white wine, fresh scallops, crumbled fish and. leek cream
or
Crispy Thai Duck Nem - Landaise
Grilled confit French duck leg, new potatoes roasted in its own fat and parsley
or
Melting piece of veal, cep sauce and pan-fried mushrooms, roasted potatoes
or
Breton biscuit, sour cream with lemon...the chef's surprise!
or
Tarte tatin with caramelized apples, whipped cream and homemade caramel
or
Bounty “la Chapelle” style, coconut coated with crunchy chocolate
Apéritifs & boissons
Soleia : Orange, ananas, pamplemousse
Le Mojito : Rhum, menthe, citron et sucre de canne
Coupe de Champagne
Et bien d'autres encore...
