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Sparkling mirrors, vintage fireplaces, satin-smooth woodwork... the elegant, lordly dining room simply dazzles. The gastronomic surf and turf cuisine crafted by our chef Didier Robin, delicate, exquisite, with the flavours of the Norman seasons and Calvados wealth, infuses this refined, cordial atmosphere, immersed in soft music. In harmony with this haute cuisine, a treasure-trove cellar featuring the finest wines selected by our sommelier.
Starters | |
| DUCK FOIE GRAS 21.00 € Half cooked with Bayeux’ pork belly, red onions compote, accompanied by a glass of wine “selection of our sommelier” BLUE LOBSTER 31.00 € Half lobster, green apple and ginger juice, botargo flakes and tomato confit CUTTLEFISH 25.00 € Quickly pan-fried with Kari gosse spices, stuffed razor clams, sweet potato, marinated chanterelle mushrooms, and Aquitaine caviar, shellfish vinaigrette SCALLOPS AND DUBLIN BAY PRAWNS 28.00 € Cooked with Ottogi breadcrumbs, parsnip julienne with apple granny-smith IBERICA DE BELLOTA PORK SHOULDER 34.00 € Thin slices of ham on a tartine of chestnuts, eggplant caviar, condiment of fresh young vegetables SALAD MEDLEY 15.00 € Salad leaves, vegetable julienne, hazelnut vinaigrette |
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Fish and Meat | |
| availability subject to arrival of fish GREY SEA BREAM 34.00 € Back of sea bream roasted with Saté spices, pumpkin purée and its flakes marinated in olive oil, Brussels sprouts, glazed Créances’carrot MONKFISH 42.00 € Medallion of monkfish with sunrise spices, cauliflower mushrooms, butternut squash, red cabbage compote RED MULLET AND SCALLOPS 40.00 € Pecan crusted with cumin, artichoke, chestnuts, celeriac balls barigoule style, linguine MEAT all meat products are of French origins VEAL 38.00 € Semi braised veal rump, young fennels and glazed salsify with hazelnut, spaghetti squash LAMB 42.00 € Loin of lamb with Cretan flavour, chanterelles, zita with spinachs browned with Reggiano cheese PARTRIDGE 52.00 € Garnished with truffle under the skin, cooked like a pot au feu, poached duck foie gras and a sauce of seasonal young vegetables with hazelnut oil and horseradish served on the side |
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Desserts | |
| THE CIGAR 13.00 € Pure arabica light mousse and grand cru chocolate « Macaé » served with an Irish coffee my way AUTUMN VARIATION 12.00 € Pumpkin soufflé, roasted fig tartlet, white cheese sorbet perfumed with shaaz liquor THE CONFERENCE PEAR 11.00 € Poached pear in two different wines, light meringue, speculoos ice cream THE CUBE 15.00 € Chocolate crèmeux, heart of pistachio cream, milk chocolate tuile |
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Menu Cheneviere | |
| MENU CHENEVIERE 35.00 € ( served only from Monday until Thursday) LA MISE EN BOUCHE GAMBAS Cooked with Ottogi breadcrumbs, parsnip julienne and apple granny-smith OR PROSCUITTO HAM TARTINE Thin slices of Proscuitto on a tartine, eggplant caviar, condiment of fresh young vegetables RED GURNARD Sprayed with garlic butter, cauliflower mushroom, butternut squash, red cabbage compote OR YOUNG GUINEA FOWL Young guinea fowl supreme cooked like a pot of feu, poached duck foie gras and a sauce of young seasonal vegetable with hazelnut oil and horseradish served on the side CHEESE TROLLEY (supplement of 8.00 €) Sélection of our master cheese makers OR THE CONFERENCE PEAR Poached pear in two different wines, light meringue, speculoos ice cream |
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Menu au fil des saisons | |
| MENU AU FIL DES SAISONS 50.00 € LA MISE EN BOUCHE SCALLOPS CARPACCIO Thin slices of scallops marinated, juice of green apple with ginger, botargo flakes OR SPELT RISOTTO WITH SCALLOPS Creamy spelt risotto with chanterelle mushrooms and lobster juice APPLE SORBET AND CALVADOS BRANDY SCALLOPS Grilled with sunrise spices, pumpkin purée and pumpkin flakes marinated in olive oil, Brussels sprouts leaves, glazed Créances’ carrots THE CHEESE TROLLEY Selection of our master cheese makers LE PRELUDE AU DESSERT CITRUS FRUIT DELIGHT Pistachio Genoa cake, brown sugar shortbread, orange marmalade, white cheese sorbet SAMPLE MENU 90.00 € This menu will allow you to discover the traditions and culinary novelties of our chef This menu is proposed to the whole table |
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