Chez Michel

A complete menu including a starter, main course, and dessert of your choice from the à la carte menu. Ideal for discovering the chef's entire cuisine.

A lighter option served only at lunchtime, allowing you to choose two dishes from the starter, main course, and dessert.

A selection of three glasses of wine chosen to perfectly complement your dishes. A complete tasting experience.

Fresh spider crab meat served with creamy avocado and crunchy cucumber. All enhanced by a savory Parmesan crumble and a bouillabaisse-flavored jelly.

A rich and flavorful traditional fish soup, enhanced with slices of spicy chorizo. Served with crunchy croutons and grated Parmesan for added indulgence.

Creamy foie gras combined with the smoky flavor of herring and the acidity of green apple. Accompanied by a soft homemade brioche.

A rustic country pâté served with a sweet and sour red cabbage compote. The eggplant caviar adds a touch of vegetal freshness.

Grilled mackerel fillets with crispy skin. Served with a Paimpol coco bean salad, tender and melting white beans typical of Brittany.

A rare and prized marine mollusk, simply prepared with garlic and parsley to highlight its firm, iodized flesh.

Pan-fried girolle mushrooms accompanied by a soft-yolked egg. A dish with forest and autumn flavors.

Tender roast veal topped with a rosemary-reduced jus. Accompanied by a creamy potato gratin with smoked bacon and braised or fresh little gem lettuce.

Pan-seared scallops served with a parsley and lemon butter. The carrot purée adds sweetness and the almonds add crunch.

A French game classic, where hare is slow-cooked in a rich sauce. Served with pan-seared foie gras and a Jerusalem artichoke gratin with an artichoke-like flavor.

Cod fillet cooked on the skin, served in a minestrone-style vegetable broth. Black pudding and Paimpol beans add an original surf and turf touch.

A flavorful and juicy Angus beef cut, served with a classic red wine sauce. Accompanied by a creamy purée and a Parmesan rocket salad.

Game bird served with a tangy grain mustard sauce. The plate is garnished with foie gras, chestnuts, and bacon cabbage for rich, wintery flavors.

A rich bolognese sauce prepared with slow-cooked wild boar meat. Served over tender gnocchi with chopped walnuts for texture.

A selection of aged cheeses, served with a sweet and fruity cider jelly that pairs perfectly with lactic cheeses.

A crown-shaped pastry made of choux dough filled with a hazelnut praline mousseline cream. Sprinkled with slivered almonds.

A creamy childhood dessert coated in caramel. Served with fruit compote for freshness and granola for crunch.

A frozen and meringue dessert revisiting the Pear Belle-Hélène. It combines pear, hot chocolate, crunchy meringue, and honey ice cream.

A silky Italian dessert cream served with a coffee-flavored crème anglaise. The cocoa crumble and jelly add texture and intensity.

A creamy egg custard cooked with golden caramel. Topped with a light vanilla-flavored whipped cream.