Menu

Imagined for you.

The menu is always re-imagined by Chef Olivier Boussard, his dish are the reflection of his culinary values. This gourmet cuisine give a modern touch to traditional recipes, using quality products from local markets. The Chef takes pride in using regional products, making the menu mainly crafted from products of Sarthe.

Entree and main course *
53,00 €
53,00 €
47,00 €
13,00 €

* except on Friday night.

Entree

European Lobster, fresh Crab meat, confit Leek with Summery White Truffle, Bellota-Bellota Iberic ham

Langoustines, Red Mullet, crunchy Vegetables, Consommé served cold and Parmesan crisp

Duck Foie Gras slice fried, Bigarreaux Cherries roasted

Albacore Tuna Tartare, Combawa and Caviar lemon, Tomatoes from La Sarthe, Basil and Corainder

Main Dish

Noble Fish from the return of the Market with Summery White Truffle

Beef Filet with Seasonal Mushrooms, Timut Pepper sauce

Veal Sweetbread, Girolles mushrooms, new potatoes from Noirmoutier

Veal Chop from Limousin served thick, Thyme juice, Spring Vegetables

Deserts

Macaroon with Strawberries from La Sarthe, Lemon from Menton cream, Strawberrie Sorbet

Raspberry Soufflé served warm and his sorbet

Rhubarb Tart ans Strawberries from La Sarthe, Yoghurt Ice Cream

Saint-Honoré of Le Beaulieu with Los Anconès Chocolate, Madagascar Vanilla Ice Cream

Entree

European Lobster, fresh Crab meat, confit Leek with Summery White Truffle, Bellota-Bellota Iberic ham

Langoustines, Red Mullet, crunchy Vegetables, Consommé served cold and Parmesan crisp

Duck Foie Gras slice fried, Bigarreaux Cherries roasted

Albacore Tuna Tartare, Combawa and Caviar lemon, Tomatoes from La Sarthe, Basil and Corainder

Main Dish

Noble Fish from the return of the Market with Summery White Truffle

Beef Filet with Seasonal Mushrooms, Timut Pepper sauce

Veal Sweetbread, Girolles mushrooms, new potatoes from Noirmoutier

Veal Chop from Limousin served thick, Thyme juice, Spring Vegetables

Deserts

Macaroon with Strawberries from La Sarthe, Lemon from Menton cream, Strawberrie Sorbet

Raspberry Soufflé served warm and his sorbet

Rhubarb Tart ans Strawberries from La Sarthe, Yoghurt Ice Cream

Saint-Honoré of Le Beaulieu with Los Anconès Chocolate, Madagascar Vanilla Ice Cream

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