The
Plate

Antoine Larmaraud makes us enjoy his various French and international experiences in luxury hotels and authors’ pubs. Trained at the Paul Bocuse Institute, he likes to share his love of products. Thibault cuilleron is an early enthusiast for wines and quickly forms himself in the world of wine. His taste quickly asserts itself for the nature wines. Like his three partners, the desire to please.

MENU

available lunch and dinner from tuesday to saturday

MENU

Starter + Main + Dessert 35€

STARTER 11€

White asparagus gaspacho, feta/spinach/pine and lime gelly
ou
Japanese sarasin noodles,shell with saké, salmon eggs and wasabi

MAIN 21€

Pork belly with homenade vegetables lasagna
or
Cod fish with crunchy chorizo, Paimpol bean and tomatoe jam 

DESSERT 7€

Asparagus panna cotta, strawberry and fresh pea ice cream
or
Grapefruit pie with meringue and burn supreme 

MENU

DU SOIR

Unique menu to take away and reheat during confinement from 10 am to 3 pm (see above)