La Bonne Table

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

Fresh oysters matured in claires. Fine flesh and balanced flavor between salt and terroir. Served raw on ice.

Prestigious oysters known for their fleshy and crunchy texture. Sweet and nutty flavor. A gastronomic reference.

Warm oysters baked with a shallot and Port wine preparation. Melting texture and rich, aromatic taste.

Duck liver terrine prepared on-site, served cold. Creamy texture and rich flavor, accompanied by a sweet and savory fig jam.

Thin slices of tuna, lightly seared with a crispy sesame crust, served on a thin pastry. Mix of textures and delicate flavors.

Creamy rice cooked with langoustines and a mix of seafood. Enhanced with a sauce of small sweet Spanish peppers.

Raw fish marinated in citrus juice (yuzu), served with mango and avocado. Fresh, tangy, and exotic dish.

Breaded and fried squid rings and prawns. Crispy on the outside and tender on the inside. Served with a mayonnaise sauce with herbs and capers.

Raw salmon marinated in salt, sugar, and dill. Served with small thick buckwheat pancakes and diced fresh cucumber.

Rich and velvety soup made from various fish. Traditionally served with garlic and saffron sauce (rouille) and toasted bread.

Reinterpretation of the Alsatian dish with fish and seafood instead of meat, served on a bed of fermented cabbage. Tangy and iodized flavor.

Long Italian pasta served with pieces of lobster, a noble crustacean. Rich and flavorful sauce coating the pasta.

Whole flatfish cooked in butter and lemon. Delicate and fine flesh. Served with a creamy purée.

Noble white fish fillet coated with a gratinéed cheese crust. Served with roasted vegetables.

Thick piece of white fish with flaky flesh. Accompanied by crispy spring rolls of Asian inspiration.

White fish fillet with firm flesh, pan-seared. Served with a forestière garnish of wild mushrooms.

Thick slice of tuna cooked like a steak. Dense and flavorful flesh. Accompanied by crunchy and tangy vegetables.

White fish fillet baked in the oven. Served with a layered gratin of pasta and vegetables.

Thick piece of tender, grilled beef. Served with baked pasta and fresh Italian cheese.

Dessert playing on temperature contrast, composed of cooked and fresh or frozen red berries.

Simple and fresh selection of seasonal red berries (strawberries, raspberries, etc.).

Rich chocolate cake with a molten center. Served warm with a scoop of fruit ice cream for contrast.

Thin sweet crepes served with bitter orange marmalade and a scoop of ice cream.

Dessert consisting of crispy meringue, whipped cream, and fruit ice cream or sorbet.

Creamy vanilla dessert covered with a thin layer of crunchy caramelized sugar.

Fruity sorbet scoops served in a fine, crispy biscuit cup shaped like a flower.

Tartlet with a tangy lemon cream on a shortcrust pastry, topped with a soft, light meringue.

Coffee or tea served with an assortment of several desserts in miniature portions. Perfect for tasting a bit of everything.

White wine from the Loire, dry and aromatic. Notes of citrus and white flowers.

Dry white wine from the Loire, made from Sauvignon Blanc grapes. Known for its flinty aromas and minerality.

Dry white wine from the Loire, Chenin grape. Complex, rich wine capable of aging.

Light and fruity red wine from the Loire, made from Pinot Noir grapes. Notes of red berries and great freshness.

Dry and light white wine from the Nantes region. Very fresh, ideal with seafood.

Dry and elegant rosé wine from the Loire, made from Pinot Noir. Fresh and fruity.