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In a 1900s mansion house where time seems to stand still, Pascale and Vincent Berthomeau have been passionately performing a well-crafted culinary score for over 20 years. The cuisine here is gastronomic, driven by tradition and expertise, showcasing the finest local produce. In the many dining rooms of the house, Pascale subtly oversees things to ensure an immaculate dining experience. Beautiful conservatory looking out onto the garden and terrace.
Cassolette of scallops or langoustines, oyster mushrooms and shellfish nage
Market-bought fish snacked with beurre nantais sauce, grilled cauliflower mousseline, asparagus and rice croquettes
Craquelin-topped choux pastry, pineapple, fresh mint and cardamom