La Pie Noir

Lunch or dinner set menu allowing you to choose two dishes. A popular option for a complete yet balanced meal.

Full menu including starter, main course, and dessert. Ideal for discovering the chef's entire cuisine.

Grilled or pan-fried octopus, served tender with a lemon vinaigrette and potatoes. Mild sea flavor and firm yet melting texture.

Elongated shellfish (razor clams) cooked with parsley and garlic butter, snail style. Tender texture and iodized taste enhanced by garlic.

Small stuffed pasta served with a creamy Comté sauce (French pressed cheese). Rich, creamy, and comforting dish.

Semi-cooked duck foie gras terrine, accompanied by small pieces of smoked duck breast. Buttery and melting texture, rich and delicate taste. Eaten with toast.

Fresh salad mixing the earthy sweetness of beetroot, the sweetness of pear, and the saltiness of feta cheese. Crunchy and light.

Beef bone cut lengthwise and roasted. The marrow is spread on toast; it is very fatty, rich, and flavorful (

White fish with fine, flaky flesh. Served with smooth vegetable purees and an anise-scented oil. Light and delicate dish.

Beef cut known for its intense flavor and long-fibered texture (

Raw beef meat chopped by hand and seasoned. Fresh and tender, served cold with warm potatoes.

Large bone-in pork cut, juicy and grilled. Generously served with its jus. Rich roasted meat flavor.

Meat-free burger with a flavorful topping of confit onions and aged cheese. Served with potatoes.

Very large marbled beef cut (550g), aged for tenderness. Served with gnocchi in luxurious truffle cream.

Traditional French sausage made from pork intestines. Very strong characteristic smell and powerful ("animal") taste. Chewy texture. For informed amateurs.

Warm chocolate cake with a molten center. Hot-cold contrast with vanilla ice cream. Intense chocolate flavor.

Traditional Breton dessert, a sort of dense and moist flan. Served here with a typical salted butter caramel sauce from the region.

Large cream puff filled with vanilla ice cream and topped with hot chocolate sauce. A gourmet classic.

Creamy pistachio dessert, covered with a thin layer of crunchy caramelized sugar.

Plate of three French cheeses: Saint Nectaire (pressed paste, earthy), Fourme d'Ambert (mild blue) and Chabichou (goat).

French aniseed liqueur (Pastis). Drunk diluted with fresh water. Licorice and anise flavor.

Aperitif cocktail made of fruit cream (blackcurrant, blackberry, peach) and cider (Breton) or white wine.

Local beer.

Selection of bottled beers.

Non-alcoholic beer.

Breton cider, sparkling apple drink.

Glass of French sparkling wine.

Breton mineral water, still or sparkling.

Breton iced tea.

Breton artisanal lemonade.

Breton cola.

Various fruit juices.

Wine-based aperitif, served with tonic.

Classic Gin and Tonic cocktail.

Alcohol-free version of Gin Tonic.

Whisky mixed with cola.

Classic Italian bitter cocktails.

Floral cocktail with elderflower liqueur and champagne.

Italian bitter orange and champagne cocktail.

Coffee and vodka-based cocktail.

Vodka, ginger, and lime cocktail.

Artisanal French gin.

Dry and aromatic white wine.

Dry white wine, often with buttery or fruity notes.

White wine from Provence.

Light and fruity red wine.

Light and elegant red wine from the Loire.

Red wine from Languedoc.

Pale and refreshing rosé wine from Provence.

Champagne sparkling wine.