Le Bélisaire

A set menu formula allowing a choice of two courses: either a starter and a main dish, or a main dish and a dessert.

A tasting menu consisting of five courses selected by the chef. Designed to showcase a variety of seasonal ingredients and cooking styles.

Fresh oysters sourced from Loctudy (Brittany), prepared with Japanese-inspired flavors. Briny and delicate with a hint of umami.

A light, savory mousse made from fish, served warm. Accompanied by a rich, creamy sauce made from shellfish broth.

Deviled eggs (eggs mimosa) enriched with sardines and topped with premium caviar from Madagascar. A luxurious twist on a classic bistro starter.

Savory pork sausage baked inside buttery brioche pastry (saucisson brioché). Served warm with sautéed oyster mushrooms and fresh salad greens.

A fresh salad featuring crisp green beans, rich duck liver (foie gras), and segments of pomelo. Offers a balance of crunchy, creamy, and citrusy textures.

Pasta dumplings (ravioli) filled with scampi (langoustine) and leeks, served in a flavorful broth. Light and aromatic.

Fillet of hake (a white fish similar to cod) gently steamed. Served with fresh seasonal spring vegetables. Light and healthy.

Pan-seared seabream fillet served with mashed zucchini seasoned with garlic, thyme, and lemon. Features fresh Mediterranean flavors.

John Dory (Saint-Pierre), a premium white fish, served with smooth mashed potatoes, spinach, and a luxurious Champagne cream sauce.

Tender poultry breast served with a rich red wine sauce and creamy mashed potatoes. A comforting, classic savory dish.

Seared duck liver (foie gras) paired with vegetables spiced with North African flavors (tajine style). Rich, fatty, and aromatic.

A large 300g veal chop, pan-fried and served with an earthy morel mushroom sauce and mashed potatoes. Juicy and hearty.

An assortment of French cheeses. Typically served before or as a savory end to the meal.

A light, foamy dessert sauce made from egg yolks, sugar, and clementine juice. Airy, sweet, and citrusy.

A warm chocolate cake, likely with a soft molten center, served with a scoop of house-made sorbet. Rich chocolate flavor contrasted with cold fruitiness.

Apples caramelized in butter and sugar, served in the style of a Tarte Tatin (upside-down tart) with whipped cream (chantilly).

A smooth coffee-flavored custard topped with a brittle layer of caramelized sugar. Creamy with a bitter-sweet crust.

Soft poached meringue (egg whites) floating on a pool of crème anglaise (vanilla custard). A classic, light French dessert.