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

Déclinaison of Scallops: cooked and raw

Snails of Maine, Jerusalem Artichoke mousseline, parsley cream and Bellota Bellota Iberic Ham

Duck Foie Gras escalope fried, Mélanosporum black truffle, brunoise of celery and beef consommé

European Lobster, crab meat, Parisian vegetables, Saffron emulsion

Main Dish

Noble fish from the return of the market, creamy parmesan risotto

Scallops and Andouille, mustard sauce, crisps of buckwheat, mashed potatoes

Braised Veal Sweetbreads with Mélanosporum Black Truffle

Charolais Beef Filet, Périgueux sauce, seasonal mushrooms

Lamb of the Pyrenees: the Saddle roasted, the Shoulder candied and the Leg stewed

Deserts

Shortbread biscuit with roasted mandarin from Corsica, almond organic yoghurt and Yuzu sorbet

Breton shortbread, Vanilla Chiboust cream, pears and apples caramelised, Calvados sorbet

Variation of Los Anconès chocolate: flowing cake, tartlet and ice cream

Crêpes Suzettes served warm, orange salad and his sorbet

Entree

Déclinaison of Scallops: cooked and raw

Snails of Maine, Jerusalem Artichoke mousseline, parsley cream and Bellota Bellota Iberic Ham

Duck Foie Gras escalope fried, Mélanosporum black truffle, brunoise of celery and beef consommé

European Lobster, crab meat, Parisian vegetables, Saffron emulsion

Main Dish

Noble fish from the return of the market, creamy parmesan risotto

Scallops and Andouille, mustard sauce, crisps of buckwheat, mashed potatoes

Braised Veal Sweetbreads with Mélanosporum Black Truffle

Charolais Beef Filet, Périgueux sauce, seasonal mushrooms

Lamb of the Pyrenees: the Saddle roasted, the Shoulder candied and the Leg stewed

Deserts

Shortbread biscuit with roasted mandarin from Corsica, almond organic yoghurt and Yuzu sorbet

Breton shortbread, Vanilla Chiboust cream, pears and apples caramelised, Calvados sorbet

Variation of Los Anconès chocolate: flowing cake, tartlet and ice cream

Crêpes Suzettes served warm, orange salad and his sorbet

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