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

Half cooked Albacore Tuna with sesame and Wakame, tomatoes of yesteryear with Banyuls vinegar

Bar tartar with white summer truffle

Naturally poached duck Foie Gras, white summer truffle, boiled egg with Foie Gras emulsion

Langoustine and prawns, mango salad and fennel with kaffir lime, shortbread parmesan

Main Dish

Noble fish from the return of the market, seasonal vegetables

Roasted European lobster, conchiglioni with tomato and basil, sabayon with tomato

Gambas, red mullet and calamari with Bouillabaisse juice, crushed potato

Rossini Beef tenderloin from Sarthe, Perigourdine sauce

Braised veal sweetbreads, seasonal mushrooms and white summer truffles

Deserts

Chocolate Saint-Honoré, Le Beaulieu’s way

Caramelized layer cake with strawberries from Sarthe, diplomat cream, strawberry sorbet

Warm soufflé with fresh raspberries, red berries sorbet

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

Entree

Half cooked Albacore Tuna with sesame and Wakame, tomatoes of yesteryear with Banyuls vinegar

Bar tartar with white summer truffle

Naturally poached duck Foie Gras, white summer truffle, boiled egg with Foie Gras emulsion

Langoustine and prawns, mango salad and fennel with kaffir lime, shortbread parmesan

Main Dish

Noble fish from the return of the market, seasonal vegetables

Roasted European lobster, conchiglioni with tomato and basil, sabayon with tomato

Gambas, red mullet and calamari with Bouillabaisse juice, crushed potato

Rossini Beef tenderloin from Sarthe, Perigourdine sauce

Braised veal sweetbreads, seasonal mushrooms and white summer truffles

Deserts

Chocolate Saint-Honoré, Le Beaulieu’s way

Caramelized layer cake with strawberries from Sarthe, diplomat cream, strawberry sorbet

Warm soufflé with fresh raspberries, red berries sorbet

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

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