L'Atelier Ramey

A complete meal formula including a starter, a main course, and a dessert of your choice from the menu. Ideal for discovering the chef's cuisine from starter to dessert.

An egg cooked slowly at low temperature to achieve a creamy yolk, served with a classic red wine sauce (meurette). Accompanied by savory lardons, onions, and crispy croutons. Enjoy by mixing the egg with the sauce.

An artisanal sausage from Vire served in or with a soft brioche. Accompanied by a celeriac remoulade with horseradish for a spicy and fresh touch.

A creamy squash soup flavored with truffle and saffron. Garnished with cream, chestnuts, and croutons for a play of textures and a comforting autumnal flavor.

Semi-cooked duck foie gras simply seasoned with sea salt. Served with beetroot and green apple to provide acidity and crunch that balances the richness of the foie gras.

Marinated Basque pork loin seared on a hot plate. Served with creamy large white beans and a reduced veal jus with pomegranate for a sweet and sour note.

Grilled sea bass fillet, served with small Sardinian bead-shaped pasta (fregola). Accompanied by a light red miso sauce providing a deep umami flavor.

A tender, marbled piece of Simmental beef. Served with sautéed mushrooms and potatoes, enhanced by aromatic rosemary butter and a smoky touch of herring roe.

Poultry roulade stuffed with a rich mixture of wild mushrooms and foie gras. Accompanied by a lemony mashed potato purée for freshness.

A creative composition of seasonal vegetables prepared in various ways. A vegetarian dish rich in colors, flavors, and textures.

An imposing bone-in beef cut, grilled or roasted. Served with potatoes and a green salad. Ideal for sharing among red meat lovers.

An assortment of raw milk artisanal cheeses. Perfect for ending the meal on a savory and traditional note.

Rich chocolate cake with a molten center, enhanced by a hint of fleur de sel. Served with a creamy vanilla custard sauce.

A moist savarin soaked in rum syrup. Served with diced fresh pineapple, raisins, and generous Chantilly cream.

A silky dessert cream set naturally without gelatin, flavored with vanilla. Topped with a tangy red fruit coulis for contrast.

Creamy rice pudding with a crunchy caramelized sugar layer on top. Topped with a light dulce de leche flavored mousse.