Ripaille

Lunch set menu including two dishes of your choice (starter and main or main and dessert). Ideal for a quick yet complete meal.

Complete lunch menu including a starter, a main course, and a dessert. Perfect for discovering the chef's cuisine.

Full evening menu or à la carte, including a starter, main course, and dessert of your choice.

Slow-cooked egg (64°C) for a creamy yolk and tender white. Served with mushroom cream, Corsican cured meat (coppa) and a fragrant foam.

Slice of semi-cooked duck foie gras, rich and melting. Accompanied by a red fruit chutney for a sweet and sour note.

Refreshing cold soup made from sweet melon. Enhanced by the freshness of basil and the saltiness of crumbled feta cheese.

Thin slices of cold veal served with a creamy tuna and caper sauce (Italian recipe). Accompanied by lightly grilled romaine lettuce.

Diced raw salmon seasoned with a Japanese citrus and soy sauce (ponzu). Fresh, light, and tangy.

Slow-cooked egg served on a smooth butternut squash cream. Enhanced with coppa and chestnuts for an autumnal touch.

Creamy mixture of fresh and smoked salmon, mashed. Served with a lemon gel for brightness.

Small ball of fresh Italian cheese with a creamy center. Served with chickpea puree, parsnip, and crunchy dried fruits.

Thin crispy pastry topped with mackerel fillets. Accompanied by a tomato preparation and caramelized sweet onions.

Large grilled prawns served with a creamy avocado puree. A fresh and marine starter.

Creamy fresh Italian cheese served as a vegetarian main course. Accompanied by sesame hummus and roasted summer vegetables.

Fish fillet served cold, marinated with spicy and sweet Korean flavors. Accompanied by crunchy salads and peanuts.

Imposing cut of beef to share, grilled to your liking. Served with small whole roasted potatoes.

Raw beef mince seasoned with Mediterranean flavors. Mixed with sun-dried tomatoes, small sweet peppers, and basil.

Grilled duck breast, skin side down. Served with a spring garnish of peas, asparagus, and wild mushrooms.

Pearly white fish fillet. Accompanied by a buckwheat risotto and an exotic coconut milk and curry sauce.

Large Breton artichoke served with a legume salad. Dressed with a tangy cider vinaigrette and crunchy walnuts.

Roasted duck fillet served with autumn vegetables: squash, grilled cauliflower and eryngii mushrooms.

Seared Tuna (seared outside, raw inside). Served with exotic flavors (coconut, chili) and potatoes.

Very fine veal sweetbread, crispy on the outside and melting on the inside. Served with a rich mushroom sauce.

Grilled fish fillet on the skin. Accompanied by broccoli puree and small Sardinian pasta pearls.

Plate of three aged cheeses selected by the chef. Usually served with bread.

Warm chocolate cake with a melting liquid center. Accompanied by an original ice cream with spicy and citrus notes.

Pastry made of layers of crispy puff pastry and tangy lemon cream. Topped with whipped cream.

Creative dessert combining the sweetness of white chocolate with the subtle spiciness of wasabi. Served with fresh red berries and sorbet.

Light chestnut (chestnut) cream mousse. Served with warm roasted figs for a temperature contrast.

Whole baked apple, melting and sweet. Drizzled with caramel and served on a typical Breton salted butter biscuit.

A glass of house or table wine.

Wine served in a carafe to share.

Beer served on tap, fresh and sparkling.

Non-alcoholic sweet carbonated drink.

Classic espresso.