Nous4 | Cuisine Bistronomique

A turkey dish, possibly a take on the club sandwich. Accompanied by a mayonnaise flavored with spiced rum and peppers.

Slow-cooked salmon for a melt-in-your-mouth texture (confit). Served with fennel, salicornia (crunchy sea greens), and a flavorful crab bisque.

Veal-filled pasta. Accompanied by eggplant and gazpacho (cold vegetable soup), adding freshness to the dish.

Very tender and gelatinous cut of beef, usually braised. Served with autumnal garnishes: red cabbage, quince, and butternut squash.

Bigeye tuna (Patudo) served with Paimpol coco beans. Accompanied by an original surf-and-turf mix including broccoli, black pudding, and beetroot.

Delicate white fish. Served with roasted cauliflower, olives, small pasta (gnocchettis), and a wine sauce with hoppy notes.

A classic chocolate dessert, rich and decadent.

Pistachio-flavored cake. Served with prunes marinated in a homemade syrup for a fruity and sweet touch.

A complete menu composed of 6 dishes selected by the chef to discover the restaurant's entire cuisine.