Our menu

Purist and user of quality products, Olivier Grégoire, our Chef, promotes short circuit and highlights the harvests of small local producers and the know-how of our craftsmen this ensuring respect for the four seasons. This combined with a preference for organic products ensures quality cuisine where “homemade” reigns supreme. No deceit, the authenticity of quality products sublimates by a brigade of enthousiasts.

Reduced menu on sunday evening !

Closed on saturday for lunch !

The business lunch

Business lunch from the 18th until the 22nd of novembre.   

Entrées

4 huîtres “Fine de Claire”, pain de ferme et citron
OU
Risotto de pleurote à la bière Martin’s “Récolte” et jambon à l’os
OU
Soupe de potiron

Plats

Dos de colin à la gremolata, purée de haricots Tarbais et légumes de saison
OU
Coucou de Malines à la brabançonne, stoemp de chou-rave au pain d’épice
OU
Tagliatelle aux épinards et fromage de chèvre

Desserts:

Mousse de chocolat et patate douce, crumble de sablé breton
OU
Salade de fruits de saison

 

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