Le Connetable

An artisanal terrine prepared with poultry livers. Creamy texture and rich, rustic flavor. Usually enjoyed spread on bread.

A slice of fresh fish terrine, served cold. Light texture and delicate marine flavor, accompanied by a creamy herb sauce.

A light and airy scallop mousse, served warm. Accompanied by a rich sauce made from crayfish.

Mixed salad topped with pan-seared scallops. Dressed with a walnut oil vinaigrette for a woody flavor.

A large mixed land and sea salad. Combines the freshness of raw fish and crayfish with the richness of hot duck.

A rich salad featuring duck in three forms: smoked, creamy foie gras, and tender confit gizzards.

Raw fish cut into small cubes and seasoned. Fresh and light, highlighting the natural flavor of the fish.

A plate of two varieties of cooked fish. Served with a smooth, colorful bell pepper sauce.

Salmon fillet cooked on one side only (skin side) to keep the top medium-rare and tender. Served with a creamy lemon sauce.

Assortment of different fish. Coated in a golden yellow sauce flavored with saffron, a noble and aromatic spice.

Fresh scallops prepared with finely chopped raw shallots. A preparation that enhances the mollusk's sweetness with the shallot's sharpness.

Very tender pork morsel (tenderloin). Served with a creamy Roquefort cheese sauce (blue cheese with veins).

Tender pork morsel cooked with garlic. Aromatic and spicy flavor.

Thin slices of duck breast. Served with a blackcurrant sauce for a sweet-salty and tangy mix.

Tender duck piece served with mangoes. An exotic sweet and savory combination.

Duck fillet coated in a creamy mild pepper sauce.

Thin slices of tender beef, seared. Served with raw shallots for crunch and sharpness.

Slices of beef fillet accompanied by an original raspberry sauce. A surprising marriage between red meat and the fruit's acidity.

Noble and tender beef cut. Enhanced by a sauce using two varieties of pepper for a spicy and aromatic taste.

Selection of aged cheeses. Usually served with bread and sometimes a small salad.

Light and airy red berry dessert. Drizzled with a liquid raspberry sauce for extra flavor.

Assortment of ice cream (cream) and sorbet (fruit and water) scoops. Refreshing at the end of the meal.

A sweet creation centered around lemon, likely playing on different textures and tartness.

Sweet tart filled with pears and chocolate. A classic, indulgent combination.

Chocolate dessert with a crunchy texture. Served with a liquid vanilla crème anglaise.

A tasting plate composed of fresh seasonal fruits, accompanied by sorbet and coulis.

A complete set menu at a fixed price including a starter, main course, and dessert. Allows you to taste the chef's specialties with several choices for each course.