Bistrot Baudin

A low-temperature cooked egg (perfect egg) served on a savory bacon pancake. Enhanced by jalapeños and drizzled with a creamy hollandaise sauce.

Traditional pork blood sausage, rich in flavor and with a melting texture. Served with a fresh salsa verde with grapes.

Raw fish marinated in a tangy and spicy sauce called 'leche de tigre'. Accompanied by butternut squash for a touch of sweetness.

Thin slices of raw scallops. Seasoned with pomegranate water, clementine, and lemon balm for a fresh and fruity taste.

Fresh fish selected according to the day's catch. Served with kabocha squash prepared in two different ways and kale.

Beef cut slowly braised, tender and gelatinous. Accompanied by white beans (coco de Paimpol) and a creamy mushroom sauce.

Duck meat served with beets seasoned with balsamic vinegar, figs, and lettuce. A sweet and savory mix.

Selected pork of the day. Accompanied by parsnips (a sweet root vegetable) and shiitake mushrooms.

Vegetarian dish of roasted cauliflower. Served with chickpea purée (hummus) and sprinkled with paprika.

Classic Italian dessert revisited with pear. Layers of mascarpone cream and coffee-soaked biscuits.

Small, moist almond cake. Served with limequat (a hybrid citrus) and yogurt for freshness.

Selection of aged cheeses. Served with seasonal jam.