Chef’s carte

Delightful , creative and audacious cuisine

  • Discovery Menu

     

     

    7 dishes to discover the whole cooking of the Chef Damien Fagette

    Last service at 12H45  and  20 H30 for this menu

    Served for all the Guests

    102
  • Menu GOURMAND

    Starter, main course, dessert

    Pressed Foie Gras, Beetroot, Fine Tangy Jelly and Pickles
    Poularde from the Tauziet Farm, Leg in Crispy Pâté, Puree of Candied Quinces, Slow-Cooked Supreme on the Chest
    Mr Blanchard Cheese Trolley or The Exotic Cylinder, Coconut Milk Espuma, Mango Sorbet, Fresh Fruit Brunoise, Passion Fruit Ganache or Hot Grand Marnier Soufflé (€5 supplement) 
    57
  • Menu GOURMET

    Starter, main course, cheese, dessert

    Snails in Crispy Shells, Broccoli Pulp and Consommé with Undergrowth Scent
     Grilled Wild Bass, Crustacean Juice with Rouille, Candied Fennel with Saffron
     Sweetbreads of Veal Golden Sautoir, Potato Foam , Béarnaise Foamy
     Fromagerie Blanchard Cheese Trolley
    Hot Soufflé with Grand Marnier or Crunchy Grand Cru Chocolate Praline, Ice Cream with Walnuts, Salted Butter Caramel or The Apple in Puffed Sugar with the flavors of Tarte Tatin, Caramelized Mousse, Flambée
    79
  • Kids Menu

     

    Delicious assortments for kids

    Meat or Fish, vegetables, Two Scoops of homemade icecream

  • Christmas menu

    24 dinner and 25 lunch

    €100 excluding drinks

    Fish Rillette Maki, Lobster Ice Cream, Wild Fish Egg
    Pressed Foie Gras with Smoked Eel, Beet Minestrone, Walnut Bread Tile
    Beautiful Grilled Langoustine, Stewed Spinach, Shellfish Juice and Plum House Caviar Wet
    Mrs Leguen’s Pigeon in Poppy and Sesame Crust, Butternut Tofu and Chestnut Purée
    Blanchard Cheese Trolley
    Christmas dessert
    100
  • YOUR LAST MENU 2022, December 31st dinner

    €152 excluding drinks

    Musical animation by Djangophil

    Organic egg and truffle crisp, thin artichoke purée, parmesan milk
    Pan-fried foie gras cutlet, poached Bergerac pear, Périgord walnut shortbread
    Lobster raviole, carapace juice, saffron rust
    Snacky Scallops, Pork Crisp, Cauliflower, Blackly Beard Juice prat
    Beef tenderloin, parsley with snail marrow and dolphin apples.
    Cheese assortments
    New Year’s dessert
    152
  • YOUR FIRST MENU 2023, Lunch on January 1st

    142€ excluding drinks

    125 € without the Lobster option

    Organic egg and truffle crisp, thin artichoke purée, parmesan milk
    Pan-fried foie gras cutlet, poached Bergerac pear, Périgord walnut shortbread
    Lobster raviole, carapace juice, saffron rust
    Snacky Scallops, Pork Crisp, Cauliflower, Blackly Beard Juice prat
    Beef tenderloin, parsley with snail marrow and dolphin apples.
    Cheese assortments
    New Year’s dessert
    142