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

Declination of Scallops: tartare and roasted

Tartare of Oyster n°3 and fried duck Foie Gras escalope

European lobster, langoustine, crab and confit leek, summer white truffle vinaigrette

Braised veal sweetbread, pochas bean mashed, vegetable tagliatelle

Main Dish

Noble fish from the return of the market according to the Chef’s inspiration

Hare Royale, autumn vegetables

Hen from Le Mans in two cooking ways with crayfish

Roasted hind fillet, Armagnac sauce and seasonal mushrooms

Deserts

Shortbread biscuit with caramelized apples, Chiboust cream and Calvados ice cream

Grand Marnier soufflé, orange salad and sorbet

Los Anconès chocolate eclair with Timut pepper, caramelized nuts and praline ice cream

Old Rum Baba, exotic fruit tartar, Madagascar vanilla whipped cream

Entree

Declination of Scallops: tartare and roasted

Tartare of Oyster n°3 and fried duck Foie Gras escalope

European lobster, langoustine, crab and confit leek, summer white truffle vinaigrette

Braised veal sweetbread, pochas bean mashed, vegetable tagliatelle

Main Dish

Noble fish from the return of the market according to the Chef’s inspiration

Hare Royale, autumn vegetables

Hen from Le Mans in two cooking ways with crayfish

Roasted hind fillet, Armagnac sauce and seasonal mushrooms

Deserts

Shortbread biscuit with caramelized apples, Chiboust cream and Calvados ice cream

Grand Marnier soufflé, orange salad and sorbet

Los Anconès chocolate eclair with Timut pepper, caramelized nuts and praline ice cream

Old Rum Baba, exotic fruit tartar, Madagascar vanilla whipped cream

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