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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 | |
| Tuna 33.00 € Smoked tuna, marinated asparagus, sundried tomatoes, wasabi cream Dublin Bay Prawn 27.00 € Poached in a chicken broth with ginger and seasonal vegetables Duck foie gras 22.00 € Half cooked with Tahitian vanilla, celeriac and Granny-Smith apple chutney with mace, served with a glass of wine Selection of our sommelier Petits-gris snail 18.00 € Small grey in cromesquis, Ratte potatoes with truffle juice Salad medley 15.00 € Salad leaves, vegetable julienne, hazelnut vinaigrette |
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Fish & Meat | |
| Fish Brill 46.00 € Light steamed fillet, risotto cooked like a paella, fondant Charlotte potato with thin slice of chorizo Monkfish 38.00 € Monkfish medallions with Soleil levant spices, steamed asparagus, ricotta cheese safran gnocchis Cod 29.00 € Roasted cod fish loin in garlic butter, wok of Jerusalem artichoke roasted à la minute with tarragon, marinated spinach Meat Norman beef 42.00 € Pan-seared beef fillet, mashed Ratte potatoes with extra virgin olive oil and pork belly from Bayeux served with a duck foie gras tajine Veal 38.00 € Semi braised veal filet mignon, linguini with spinach, celeriac mousseline, marrow sauce Pork 29.00 € Slightly grilled and glazed breast of pork with ginger honey, braised cheek, eggplant caviar with fresh goat cheese, crispy asparagus |
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Dessert | |
| The cube 15.00 € Chocolate crémeux, heart of Tahitian vanilla cream, milk chocolate tuile The cigar 13.00 € Pur Arabica light coffee mousse and grand cru chocolate Macaé served with an Irish coffee my way Rum Baba 13.00 € Creamy passion fruit with poached pineapple minestrone, coconut chantilly and crusty tuiles Vacherin 12.00 € Meringue filled with candied apple and Granny Smith sorbet, fine caramel mousse The cheese trolley 15.00 € Selection of our master cheese makers |
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Cheneviere Menu / Au fil des saisons Menu | |
| Cheneviere Menu 35.00 € Served only from Monday until Thursday* La mise en bouche Quail Fried filet of quail with Ottogi, parsnip julienne and apple Granny-Smith or Poaches scallops Thaï soup, black beans with coriander Cod Roasted cod fish loin in garlic butter, wok of Jerusalem artichoke roasted à la minute with tarragon, Brussels sprout leaves or Veal Braised veal breast, glazed salsify with hazelnuts, creamy polenta Cheese trolley ( supplement of 8.00 €) Selection of our master cheese makers or Fine tart A fine pastry apple Tatin tart, speculoos ice cream *Excluding bank holidays Au fil des saisons Menu 55.00 € La mise en bouche Duck foie gras Half cooked with Tahitian vanilla, celeriac and Granny-Smith apple chutney with mace or Petits gris snails Small grey snails in cromesquis, Ratte potatoes with truffle juice Apple sorbet and Calvados Brandy Scallops Lardo di colonnata, creamy pearl barley with mushrooms, veal juice or Lamb Leg of lamb roasted with wasabi sesame, wok of Butternut squash with red onions The cheese trolley Selection of our master cheese makers Le prelude au dessert Pear in glass cup Raisins served in a Calvados jelly, candied pear, vanilla espuma |
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25th Anniversary Menu | |
| 25th Anniversary Menu 95.00 € per person This menu is proposed to the whole table A selection of wines by the glass in accordance with our menu can be proposed by the sommelier 30.00 € per person La mise en bouche Duck foie gras fried with ottogi breadcrumbs, Dublin Bay prawn and asparagus, Granny Smith apple juice (Côteaux du Layon, Château de Passavant 2011) Blue lobster marinated medallion of lobster, caviar Perle noire du Périgord served with cold saffron crab consommé (Entre-deux-Mers, Château Turcaud 2011) Sea Bass Sea bass filet cooked in low temperature with sightly salted butter, shellfish and baby vegetables, yellow wine sauce (Chardonnay, Château du Coing Saint-Fiacre 2011) Apple sorbet and Calvados brandy Veal semi braised veal filet mignon with sliced of poivrade artichokes, pearled juice (Anjou Villages Château de Passavant 2009) The cheese trolley selection of our master cheese makers Le prélude au déssert Mulled wine soufflé citrus fruit biscuit, orange sorbet (Champagne Deutz Brut Classic) |
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