Le Beurre Noisette

A complete menu including a starter, a main course, and a dessert of your choice from the menu. An ideal way to compose your meal.

A gastronomic journey in six surprise courses or the chef's signature. This menu is served for all guests at the table.

Thin slices of coppa (salted and dried pork neck) from the Basque Country. A flavorful and slightly marbled cured meat, ideal for sharing.

A slice of artisanal pâté surrounded by a buckwheat crust, filled with duck meat and dried fruits. A mix of crunchy and melting textures.

A fresh and vegetable starter. The candied fennel brings a sweet anise note that pairs with the acidity of the tomato and the creaminess of the avocado.

An original land-sea mix. The earthy sweetness of beetroots and the sugar of figs contrast with the iodine of mussels and the milky freshness of ricotta.

A great bistro classic. Tender leeks served warm or cold with a tangy lemon vinaigrette and crunchy purslane leaves.

A comforting velouté prepared with sweet Cévennes onions. Enhanced with chorizo for a spicy touch and croutons for crunch.

Veal sweetbreads (thymus) are a noble offal with a very fine and creamy texture. Here it is pan-seared to be golden, served with potatoes and wild mushrooms.

Oven-roasted cod loin, with white, flaky flesh. Accompanied by rustic mashed potatoes and a rich shellfish sauce.

Traditional pan-seared blood sausage, served with the famous Paimpol white beans cooked in tomato. A rich and flavorful dish.

Tender gnocchi enriched with parmesan, served in a broth flavored with lobster shells with a green vegetable velouté.

Roasted duckling magret, tender and pink meat. Served with chard (stems and leaves) which provide a slight vegetal bitterness.

A young lamb shoulder, confit or roasted whole to share. The meat is particularly tender and delicate.

A sweet and savory alternative to dessert. A light mousse made with blue cheese from Auvergne, accompanied by autumn fruits.

A yeast cake generously soaked in a rum syrup. Served with a vanilla whipped cream. Moist and alcoholic.

A family dessert where pears are cooked in a custard made with eggs and milk. Dense and melting texture.

Round rice slowly cooked in vanilla milk until creamy, topped with a gourmet salted butter caramel sauce.

A dessert for chocolate lovers, playing on textures between the crunch (praline or biscuit) and the melt-in-your-mouth chocolate.