True imagination is at work here in creating new recipes and an ample menu composed of variations on different themes. For instance, lobster: Dugléré-style cassolette (small cast-iron pot) of lobster, shortcrust of lobster, and crispy spring roll of lobster and arugula. There are also regional dishes that are more familiar (suprême de pigeonneau de Mr Terrien de Saint-Laurent-des-Autels, cooked rare in a potato crust and its leg stuffed with black sausage). Cellar is open to delightful regional discoveries.
Ne tombez pas dans le panier de crabes!!!
Caneton de Challans en trois cuissons (“duckling cooked in three styles”).
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