Paris sea, prawn, crab, gaspacho of beetroot
or
Chef’s suggestion
or
Goose liver duck of
(suppl. 5€00)
or
Seared scallops with cream of Roscoff onions
(suppl. 5€00)
or
Duck crust paté with foie-gras
Fish filet with turmeric and chorizo
or
Filet of duckling with lemon honey sauce
or
Chef’s suggestion
or
John dory orange sauce
(suppl. €00)
orBeef tenderloin with Plouzelambre cheese crust
(suppl. 5€00)
En supplément (4€00 par personne) :
Plate of cheese or Brie roasted with rhubarb
Comes with a fresh seasonal salad
Farandole of the Relais de l’Argoat
(suppl. 1€50)
or
Gourmet coffee of the Relais de l’Argoat
or
Macaroom and sorbets
or
Poacked pear with caramel and vanilla ice cream
or
Crème brûlée with poppy tea
or
Chef’s suggestion
