L'andouille

Complete set menu including a starter, a main, and a dessert of your choice from the menu.

Lunch or dinner formula allowing you to choose two dishes: either a starter and a main, or a main and a dessert.

Menu adapted for children under 10 years old.

Smooth and creamy velouté of spring green vegetables. Served with thin slices of smoked duck breast for a woody note.

Slices of smoked salmon served with fennel and kohlrabi. A fresh and crunchy starter.

Homemade terrine made from blood sausage (boudin noir), rich in flavor. Accompanied by pickles for acidity.

Slow-cooked foie gras for a melt-in-your-mouth texture. Served with sweet jam and fennel for contrast.

Traditional pâté en croûte stuffed with pork and whole hazelnuts. Golden crust and flavorful filling.

Steamed asparagus served simply with Italian cheese. Delicate and vegetal.

Luxurious salad combining lobster meat and fresh fruit. Samphire adds a briny, crunchy touch.

Razor clams pan-seared. Flavored with a typical aniseed aperitif.

Very refreshing sweet and savory mix. Combines summer vegetables, fruits, and sea plants.

Raw marinated sardine fillets. Served with a healthy quinoa and avocado garnish.

Breton specialty of smoked charcuterie (pork chitterlings). Served with homemade mashed potatoes.

Gratinated dish made from smoked fish (haddock) and potatoes. Rich and comforting.

White fish fillet with flaky flesh. Accompanied by a Mediterranean-style eggplant purée.

Generous portion of mussels steamed in paper. Preserves all the marine flavor and juice.

Breton-style bouillabaisse. Fish and charcuterie stew in a rich lobster broth.

Very tender beef piece poached in an aromatic broth. Served with pot-au-feu vegetables.

Coarsely chopped and seasoned raw veal. Served with small grenaille potatoes.

Tender free-range chicken breast. Accompanied by slow-cooked southern vegetables and chickpeas.

Noble offal (kidney) slow-cooked to remain tender. Served with a forest and spring vegetable garnish.

Famous Breton cake with butter and sugar, here enhanced with apples. Caramelized and crispy.

Selection of refreshing fruit sorbets. Served with a thin, crispy biscuit.

Creamy childhood dessert, topped with Breton caramel sauce. The praline adds crunch.

Selection of aged cheeses. Served with a sweet jelly made from apple cider.

Cooked fruits covered with a crumbled shortcrust pastry. Served with thick crème fraîche.

Rich ganache or mousse made from high-quality chocolate. Spoon-formed and served with a biscuit.

Fruity variation of the Italian dessert with mascarpone and biscuits. Fresh and creamy.

Pastry made of layers of puff pastry and cream, filled with fresh strawberries.

Original liquid dessert infused with angelica (aromatic plant). Served with a fruit salad.

Traditional baked pastry flan with whole cherries. Dense and moist texture.