The real luxury here isn’t in the relaxed elegance of the place, nestled in a bed of plants and vegetation, but the cook’s fiery energy. On the menu: scallops cooked in their shell with herbs and spices, lemongrass emulsion, Atlantic sea bass steak, yellow chanterelle mushrooms and Charlotte potatoes, hazelnut-flavoured broth, or brandade of cod « à ma façon » (“my style”) en marinière de coquillages (shellfish cooked in white wine) and crème brûlée with Bourbon vanilla seeds and strained goat’s milk curds. Excellent vineyards represented.
Brochette of prawns cooked with ginger and blanched spring onions.
Ris de veau de cœur (veal sweetbreads) croustillant pomme de terre darphin (Rösti-like potato pancakes), onions and “farmer’s” bacon, côte de salade in hazelnut oil, jus perlé
Paris-Orvault-Brest pastry, l’Orée du Bois-style.
