Le Restaurant du Collectionneur

Tender octopus served with quinoa flavored with kaffir lime oil. Accompanied by a tangy avocado cream with passion fruit and squid ink crisps for texture.

Delicate sole fillets stuffed with a mixture of scallops and bottarga (dried fish roe). Topped with a citrus-infused bouillabaisse-style jus and served with saffron potatoes.

High-quality farm chicken breast, accompanied by eggplant prepared in various textures. Enhanced by an original cashew and coffee condiment, and a rich brown butter jus.

Noble piece of roasted beef, served with frisée lettuce and mustard shoots for freshness. Accompanied by Noirmoutier potatoes and a jus enhanced with purple mustard.

A small crispy tart filled with melting candied rhubarb and fresh wild strawberries. A perfect balance between tartness and sweetness.

Rich chocolate cake with a molten center. Served with a cocoa crumble enhanced with sea salt and a vanilla whipped cream for sweetness.

A revisited version of cheesecake with notes of buckwheat and toast. Accompanied by crispy tuiles and an original yeast caramel.

Creamy and comforting dessert made from rice cooked in honey-sweetened milk. Garnished with puffed rice and pollen for crunch and floral flavor.

Fresh strawberries simply prepared with sugar and flavored with verbena. A light, fresh, and aromatic dessert.

Breaded and deep-fried fish fillet, crispy and golden. Served with fries and a creamy tartar sauce.

Classic cheeseburger with a juicy beef patty and melted cheese in a soft bun. Served with fries.

Short pasta dish (macaroni) mixed with pieces of ham and grated emmental cheese. A children's favorite.

Tender chicken breast, simply cooked. Served with a choice of side (fries, mashed potatoes, or vegetables).

White and delicate sea bream fillet. Served with a choice of side (fries, mashed potatoes, or vegetables).

Extra side portion of your choice: crispy fries, creamy mashed potatoes, or seasonal vegetables.