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, Mango and Fennel salad, Parmesan Sablé, Citrus Vinaigrette

Langoustines, Crab meat, Tomatoe tartarre from La Sarthe with Basil and Coriander Vinaigrette

Duo of Duck Foie Gras: Poached and Fried, Roasted Mango

Albacaore Tuna Tartare, Combava lemon and Lemon Caviar, Wakamé

Main Dish

Noble Fish from the return of the Market with green Asparagus

Beef Filet with Burgundy black Truffle, Mashed potatoes

Veal Sweetbread, Morel mushrooms, new potatoes from Noirmoutier

Squab and Seasonal Vegetables

Deserts

Revisited Mille Feuille with Strawberries, Lemon cream from Menton, Strawberry sorbet

Raspberry Soufflé served warm and his sorbet

Half-Sphere Los Anconès Chocolate, Pralin and Gianduja, Morello Cherry, Vanilla ice cream

Chou Buns Paris-Le Mans

Entree

European Lobster, Mango and Fennel salad, Parmesan Sablé, Citrus Vinaigrette

Langoustines, Crab meat, Tomatoe tartarre from La Sarthe with Basil and Coriander Vinaigrette

Duo of Duck Foie Gras: Poached and Fried, Roasted Mango

Albacaore Tuna Tartare, Combava lemon and Lemon Caviar, Wakamé

Main Dish

Noble Fish from the return of the Market with green Asparagus

Beef Filet with Burgundy black Truffle, Mashed potatoes

Veal Sweetbread, Morel mushrooms, new potatoes from Noirmoutier

Squab and Seasonal Vegetables

Deserts

Revisited Mille Feuille with Strawberries, Lemon cream from Menton, Strawberry sorbet

Raspberry Soufflé served warm and his sorbet

Half-Sphere Los Anconès Chocolate, Pralin and Gianduja, Morello Cherry, Vanilla ice cream

Chou Buns Paris-Le Mans

Scroll to Top