Restaurant Le Blavet

Hard-boiled eggs served with mayonnaise. A French bistro classic. Simple, creamy, and smooth texture.

Raw salmon cut into small cubes and mixed with fresh cucumber. A light, cold, and refreshing starter.

Egg baked in a ramekin with fresh cream. The garnish varies according to the day's inspiration. Rich and melting.

Breaded camembert cheese or wrapped in a brick pastry and fried. Crispy on the outside with a melted cheese center.

Slice of foie gras terrine served cold with a sweet fig jam. Buttery and rich texture, balanced by the fruit.

Selected piece of beef grilled, served with a creamy pepper sauce and fries. A flavorful and classic meat dish.

Tender chicken breast served with a rich cream and mushroom sauce. Mild and creamy.

Veal kidneys simmered in a mustard sauce. Characteristic firm texture of offal with a tangy and creamy sauce.

Thick salmon fillet coated with toasted sesame seeds. Melting fish flesh with a crunchy, nutty crust.

Poached pieces of calf's head and tongue, served with a vinaigrette sauce with herbs, capers, and onions. Tender and gelatinous texture, traditional dish.

Sweet tart prepared according to the day's inspiration, usually with seasonal fruits. Crispy crust and sweet filling.

Poached meringue floating on vanilla custard, often garnished with caramel and almonds. Light, airy, and sweet.

Small chocolate cake with a molten center, served warm with cold custard. Intense chocolate and comforting.

Mixture of fresh seasonal fruits cut into pieces. A simple, juicy, and natural dessert.

Banana prepared in a crispy wrapper, flavored with rum. Warm dessert combining sweet fruit and a touch of alcohol.