Le Villaret

Mixed salad of tender whelks (sea snails) and potatoes, served warm. Accompanied by an garlic aioli sauce and a rich Jabugo ham jus. A flavorful surf and turf starter.

Marinated fish fillets with a vinegary and melting taste, served with warm small potatoes. The green apple adds a touch of freshness and acidity. A bistro classic.

Small sweet red peppers stuffed with cod purée (brandade). Topped with a creamy sauce flavored with anchovies. Mild and saline Mediterranean flavors.

Rustic homemade meat pâté, served with a sweet onion jam and a mesclun salad. Firm texture and rich flavor, to be enjoyed with bread.

Crispy on the outside, melting on the inside fried croquettes, filled with pork trotter meat. Served with a red wine sauce and fresh herbs.

Cabbage leaves filled with shredded, slow-cooked oxtail. Accompanied by morel mushrooms. A comforting and flavorful dish.

Duck foie gras with a creamy and melting texture. Served with a sweet and tangy quince chutney and a thin rosemary biscuit. A refined starter.

Thin slices of high-quality Iberian ham. Intense nutty flavor and melting texture thanks to the marbled fat. To be enjoyed as is.

Pan-seared scallops, served with melting Paimpol coco beans, spicy chorizo, and trumpet mushrooms. A balanced surf and turf combination.

Tender pan-seared piece of veal, served with small artichokes and roasted potatoes. Topped with a flavorful jus with morel mushrooms.

Delicate veal offal, crispy outside and creamy inside. Accompanied by Brussels sprouts, bacon lardons, and small mushrooms, with a herbaceous sage jus.

Very tender pork meat slow-cooked in cider. Served with chanterelle mushrooms and a creamy puree. A rich and melting dish.

Traditional veal ragout in a creamy white sauce. Served with seasonal vegetables and oyster mushrooms. Mild and comforting.

Traditional dish for offal lovers, featuring different textures of poached veal. Seasoned with a tangy ravigote sauce with herbs and capers.

Rich stew of wild duck in a full-bodied wine sauce. Accompanied by sweet figs and morel mushrooms. Gamey and autumnal flavors.

Impressive grilled beef to share, served with shallot sauce and garlic potatoes. Juicy and flavorful meat.

Selection of various aged cheeses. Can be served as an individual portion or a more substantial main course. To be enjoyed with bread.

Thin hot crepes drizzled with Grand Marnier orange liqueur and flambéed. Citrus and gently caramelized alcohol flavor.

Dessert plate featuring quince: a small moist cake, a fruit soup, and an iced sorbet. Variety of fruity textures.

Large cocoa macaron biscuit filled with fresh figs and a light chocolate cream (whipped ganache). A gourmet marriage of chocolate and fruit.

Moist greengage plum cake, served warm. Accompanied by a scoop of vanilla ice cream. A fruity and traditional dessert.

Textured dessert combining the crunch of praline and the intensity of dark chocolate, served with a light milk chocolate mousse.

Dry white wine from Burgundy, mineral and fresh with citrus notes. Chardonnay grape.

White wine from the Loire, aromatic with typical smoky notes ("flint"). Sauvignon Blanc grape.

White wine from Alsace, dry and crisp, with good acidity and floral aromas. Riesling grape.

White wine from Languedoc, round and aromatic, with notes of white fruits and herbs.

Rosé wine from Provence, pale and refreshing, with light fruity notes. Ideal for an aperitif.

Full-bodied and rich red wine from Languedoc, with aromas of ripe black fruits and spices.

Red wine from the Rhône Valley, fruity and spicy with good structure. Predominantly Syrah.

Red wine from Beaujolais, structured and elegant (Cru), with notes of red fruits and flowers. Gamay grape.

Red wine from the Loire, fresh and fruity with fine tannins. Notes of red fruits (Cabernet Franc).

Prestigious sparkling wine, 100% Chardonnay (Blanc de Blancs). Fine, elegant, and lively.

Still mineral water.

Naturally sparkling mineral water, renowned for its fineness.

Espresso or decaffeinated coffee served with small sweet bites.

Great red wine from Burgundy (Côte de Nuits). Complex, elegant with deep red fruit aromas. Pinot Noir.

Red wine from Burgundy, balanced between fruit and structure. Earthy and spicy notes. Pinot Noir.

Red wine from Burgundy from old vines, offering more concentration and depth. Pinot Noir.

Powerful red wine from the southern Rhône Valley. Rich, warm with notes of garrigue and spices.

Prestigious red wine from the northern Rhône Valley. Complex aromas of violet, pepper, and black fruits. Syrah.

Red wine from Provence, full-bodied and age-worthy. Notes of black fruits, leather, and spices. Predominantly Mourvèdre.

Red wine from Provence, full-bodied and age-worthy. Notes of black fruits, leather, and spices. Predominantly Mourvèdre.

Elegant red wine from the Rhône Valley in a 50cl format. Fine aromas of red fruits and sweet spices.