Salted cake cheese onion, bacon, smoked tripe sausage
or
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 cauliflower cream
or
Filet of duckling with lemon honey sauce
or
Chef’s suggestion
or
Larded monkfish with lobster sauce
(suppl. 5€00)
or
Beef 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
Roasted Apricots
or
Crème brûlée with poppy tea
or
Chef’s suggestion
