In this c. 1900 bourgeois residence, with its traditional charm (white tablecloths, silverware, ambient lamps…), tiny salons, a lovely, shaded outdoor patio and solarium overlooking a garden, Vincent Berthomeau pampers visitors with dishes made using excellent local ingredients. He skillfully transforms them into beautifully arranged – and obviously delicious – gastronomical wonders, carefully brought to your table while his wife, Pascale, supervises. High-calibre wine cellar.
Carpaccio of scallops, celery remoulade and truffle vinaigrette
Roast pollack, jus de champignons, pumpkin mousseline, green asparagus and far breton
Blood orange mousse and crispy chocolate gavottes