Le Vent d'Armor

A complete lunch menu offering a starter, a main course, and a dessert based on fresh daily products. Ideal for a balanced gourmet lunch.

A lighter lunch formula offering a choice between a starter and a main course, or a main course and a dessert. Perfect for a quick yet refined meal.

A blind tasting menu consisting of four courses: two starters, a main course, and a dessert. A complete culinary experience chosen by the chef.

Medium-sized raw oysters (n°4) from the Marennes-Oléron basin. They are known for their delicate, iodized taste. Served fresh on ice.

Large, fleshy oysters (n°2) from Marennes-Oléron. They offer a generous texture and a pronounced marine flavor. Enjoyed raw with lemon or vinegar.

Soft-shell crab fried to be eaten whole, served with a spicy Indian guacamole. A mix of crispy and creamy textures.

Thin slices of raw tuna served with smoked eel, garnished with crunchy pistachios and feta cheese. A fresh starter with complex, smoky flavors.

Cold tomato soup served with small vegetables and mussels. A refreshing dish, ideal in warm weather, combining acidity and marine flavors.

Razor clams roasted in the oven with garlic butter and mild chili. Served warm with a small salad of young shoots.

Delicate crustaceans gently steamed in seaweed to preserve their tenderness. Accompanied by a parsley preparation. Delicate and refined flavor.

A thin pastry topped with red mullet fillets and olive tapenade, served with a frozen tomato and basil sorbet. A hot-cold temperature play.

Firm and delicate white fish fillet, roasted and coated with a rich brown beer sauce. A flavorful main course combining sea and land.

Noble flatfish served whole. 'Meunière' means cooked in butter and lemon, 'Grilled' is simply cooked over heat. Served with a sweet pepper vinaigrette.

A rich casserole dish combining the sweetness of langoustines with the powerful aroma of truffle. Creamy and luxurious.

Thick piece of wild sea bass caught by hand, served with fresh green asparagus and a light sauce. A healthy dish highlighting the fish.

Half a Brittany blue lobster, roasted and served with vegetables and a foamy coriander sauce. Firm flesh and characteristic sweet taste.

Tender and pink young duck meat, roasted and enhanced with purple mustard. Rich and slightly fruity flavors.

Assortment of green salads and seasonal raw vegetables. Fresh and light, often consumed after the main course or as a side dish.

Selection of aged French cheeses. Usually served with bread before dessert.

Crumbly butter biscuit typical of Brittany, flavored with tonka bean (vanilla/almond notes), topped with fresh red berries and a light herbal cream.

Airy mousse made with intense dark chocolate from Ecuador, accompanied by pieces of candied orange for a citrus touch.

Fresh fruit mix served warm and flambéed with plum liqueur in front of you, accompanied by a scoop of melting vanilla ice cream.

Assortment of fresh red berries (strawberries, raspberries, etc.) depending on the season. Simple, natural, and refreshing.

Three scoops of artisanal ice cream or sorbet of your choice. Ask for available flavors.

Dry, mineral, and fresh white wine from Burgundy.

Aromatic and balanced white wine from the Rhône Valley.

Fruity and sunny Provençal white wine.

Elegant and fine white wine from Burgundy (Côte Chalonnaise).

Lively and very aromatic white wine from the Loire (Sauvignon Blanc).

Burgundy white wine, rich with notes of flowers and dried fruit.

Round and fruity dry white wine from the Southwest.

White wine from the Loire with a typical smoky character (flint).

Prestigious, intense, and mineral white wine from the Loire.

Ample, rich, and complex white wine from the Rhône Valley.

Fresh and buttery white wine from Burgundy (Mâconnais).

Great white wine from Burgundy, smooth, with notes of hazelnut and butter.

Bordeaux red wine, structured with smooth tannins.

Light and fruity red wine from the Loire (Pinot Noir).

Powerful and tannic Bordeaux red wine, well-aged.

Balanced Bordeaux red wine, with smoky notes.

Dark and full-bodied red wine from the Southwest (Malbec).

Fine and elegant Burgundy red wine, with red fruit aromas.

Classic Champagne, crisp and fresh.

Rosé Champagne, fruity and delicate.