Boutary

Starter / Main of the day (fish or meat) / Dessert. Option: Degustation caviar « à la royale » +15€

Starter / Boutary Caviar Potato / Main of the day / Dessert. Option: Degustation caviar « à la royale » +15€

Starter / Caviar Potato / Fish / Meat / Dessert. Option: Degustation caviar « à la royale » +15€

Selectionné en chambre de maturation en fonction de son affinage, une cuillère de caviar servie sur le poing, à la manière des goputeurs des Tsars. The caviar of the day is selected from our maturation chambers according to ageing time and one spoonful is served on the fist of the taster, as was customary at the imperial court of Russia.

Carte Blanche Signature Menu varying with Chef Christophe's inspiration. Do not forget to notify us of any allergy or dietary constraint.

Carte Blanche Signature Menu varying with Chef Christophe's inspiration. Do not forget to notify us of any allergy or dietary constraint.

Amuse-Bouches: Squid and chorizo tartlet, lobster foam and olive powder, Tapioca chips, carrot mousseline, Odette's mackerel, Stingray and capers croquette. Foie Gras: Semi cooked in a crust of gingerbread, black berries reduction, mulled wine as a granite. Pomme de Terre Boutary: Seaweed-butter mashed potatoes, cherrywood smoked, lemon-infused double cream, 3 month-aged Baeri caviar. Brittany Turbot: Roasted, mousseline of Jerusalem artichokes, Declination of black truffle. Deer Filet: Cooked on charcoal, corn reduction, blood orange concentré, Grand Veneur sauce. Comte Cheese: 24 month-aged, pear condiment and truffled dressing. Palate Cleanser: Citrus from Corsica, fennel. 'Wander in the Fall': Chestnuts, cacao and porcinis. Mignardises.

Amuse-Bouches: Mariniere style mussels tartlet with olive powder, Tapioca chips, carrot mousseline, Odette's mackerel, Petit gris escargot beignet. Red Mullet from Brittany: Semi-cooked on the charcoal, herbal flavours, crispy tomatoes, eggplant pulp, puffed buckwheat. Pomme de Terre Boutary: Seaweed-butter mashed potatoes, cherrywood smoked, lemon-infused double cream, aged Boutary caviar. Homard a la Nage: Blue lobster from Brittany cooked in court-bouillon, white asparagus, lobster reduction and roasted garlic pulp and crispy galette. Line-Caught Turbot: Braised in a seashell broth, venere rice the pilaf way, fresh salicornia and squid, green peas. Reduction of a paella. Black Angus Filet: Slow-cooked in a crust of purple mustard, corn reduction, blood orange concentré, truffled beef stock. Pastry Chef's Take on Cheese: Green shiso, celery and Fourme d'Ambert. Dessert: 'Allegria Fresa' - Strawberries, hawthorn flowers, aloe vera and balsamic vinegar OR Caramel, From Brittany to Cuba. Mignardises.

Octobre 2023. Champagne, Brut Reserve, Maison Billecart-Salmon. Riesling Grand Cru, Rosaker, 2020, Domaine Agape. Anjou, « Grand Vau », 2019, Domaine Terra Vita Vinum, Loire. Montagny Premier Cru, Les Combes, 2020, Domaine Du Cellier Aux Moines, Bourgogne. Saint-Joseph, « Les Serines », 2019, Domaine Yves Cuilleron, Rhone. Coteaux de l'Aubance, Premieres Tries, 2022, Domaine Terra Vita Vinum, Loire.

This innovative boxed set will allow you to discover three different caviar types trough a fun, blind tasting experience. What will your preference be?

This innovative boxed set will allow you to discover three different caviar types trough a fun, blind tasting experience.

Caviar of the day for the whole table.

Caviar of the day for the whole table.

Choose a caviar experience (caviarotheque or caviar tin) and follow it with a caviar starter, caviar dish and dessert. Price = price of caviar experience + 99 for the caviar dish menu.

Plancoët 75cl / Saint Géron 75cl

Accords Mets-Vins Classique (3x12cl)

Accords Mets-Vins Premium (3x12cl)

4 x 12cl

3 x 12cl

Loire

Bourgogne

Vallée du Rhône

Mediterranean