Les Confidences

A fresh starter highlighting Coco de Paimpol, a tender and melting PDO white bean. It is seasoned with arugula pesto for a peppery note and accompanied by grilled chorizo for zest. A marriage of sweet and spicy flavors.

A beefsteak tomato prepared confit to concentrate its sweet and tangy flavors. It is served with an original nasturtium sorbet and a burnt bread condiment. A sophisticated vegetable starter playing on temperatures.

Flame-seared mackerel fillet, offering a slightly smoky flavor and tender flesh. Accompanied by beetroot for earthy sweetness and fresh basil pesto. A fish dish rich in omega-3 and flavor.

Raw sea bream marinated in citrus juice, served very fresh. Garnished with coriander and a fig vinaigrette for a fruity touch. A light and tangy starter.

Oven-roasted butternut squash, sweet and melting. Enhanced by the bitterness of grapefruit and the strength of a blue cheese emulsion. Walnuts add crunch to this autumnal dish.

Raw tuna cut by hand, seasoned with white miso for umami. Served with a beef broth flavored with lemongrass. A delicate land-sea fusion dish.

Tender farmhouse chicken breast coated in a rich creamy sauce. Served with spelt risotto with aged Comté cheese and confit lemon. A comforting and creamy dish.

Thick and juicy veal chop from Limousin. Accompanied by grilled corn and a meat jus flavored with tarragon. A flavorful pink meat.

Noble cut of flavorful, marbled Jersiaise beef. Served with a crispy potato galette (Darphin potato) and a classic pepper sauce. A must-have for red meat lovers.

Nacreous cod loin, served with a herbed white butter sauce. Accompanied by yellow beans and seaweed for an iodized note. A fine and delicate fish dish.

Perfectly cooked John Dory fillet. Served with seasonal vegetables and an intense confit tomato condiment. A fish with firm and flavorful flesh.

Tender piece of roasted veal, served with a light tarragon jus. A leaner alternative to veal chop, very refined.

Pan-seared fresh scallops. Served with a rich sauce made from the bardes and Jura yellow wine. A refined dish with nutty and spicy flavors.

Roasted duckling fillet, served pink. Accompanied by a blueberry and sherry vinegar sweet and sour sauce. A flavorful poultry with a pronounced taste.

Crispy and golden grated potato galette. Topped with caviar for a luxurious touch and a lemony mascarpone cream. A gourmet and sophisticated side dish.

Creamy rice cooked with broth, flavored with black truffle. Enhanced with aged parmesan for a salty and umami taste. A rich and fragrant Italian classic.

Tender baby purple artichokes, served with an original coffee-infused purée. Accompanied by a salad dressed with meat juice. A complex and surprising plant-based dish.

Salsify prepared in two textures: roasted and puréed. Garnished with hazelnuts and a vermouth and licorice sauce. An ancient root vegetable brought up to date.

Fresh pasta stuffed with mild ricotta. Served with spinach, lemon, and hazelnuts. A light and fresh pasta dish.

Spelt grain cooked like risotto, retaining a slightly firm texture. Bound with Comté cheese and enhanced with confit lemon. A rustic alternative to classic risotto.

Very fine potato purée, rich in butter. Silky and airy texture. The classic accompaniment par excellence.

Assortment of aged French cheeses served with bread. May include soft, hard, goat, or blue varieties depending on the current selection. Ideal for finishing the meal before dessert.

Precise selection of farmhouse cheeses including blue, goat, camembert, and comté. Served with garnishes.

Oven-baked plums served with a rich red wine sauce. Accompanied by a spicy clove ice cream. A dessert with warm, autumnal flavors.

Fresh figs served with stewed blackberries. All refreshed by a herbaceous purple basil sorbet. A fruity and not-too-sweet dessert.

Creamy rice pudding flavored with cinnamon (cinnamon seed). Served with a tangy yogurt ice cream, ginger, and confit lemon. A classic revisited with freshness.

A classic of French pastry: choux pastry filled with a rich praline cream. Garnished with caramelized dried fruits (pine nuts, cashews, hazelnuts). Crispy and very indulgent.

Artisanal ice cream or sorbet scoops. Flavors include original creations like oat chocolate or thyme melon. Served by the scoop.

An audacious dessert based on sweet beetroot confit with vanilla. Served with a tangy pomegranate sorbet and grapefruit. A balance between earth, sugar, and acidity.

Melting roasted apples served with a saffron-infused jus. Accompanied by a rosehip condiment. A dessert with delicate and floral flavors.

Crispy puff pastry alternated with cream. Flavored with Bourbon vanilla and pecan praline. Drizzled with avocado honey for a unique sweetness.

Intense and melting dark chocolate cake, designed to be shared. Made with grand cru chocolate and served with vanilla ice cream. Ideal for cocoa lovers.

Ice cream sundae combining the aroma of coffee and the spices of clove. Garnished with caramelized dried fruits for crunch. An original and comforting sundae.