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Lamb
raised on salt pastures in the bay of the Mont
Saint-Michel
(from Easter to the end of September)
Le coucou rennais (poultry raised on milk).
Sea bass tartare with oysters and nut oil
Breton lobster from our tank grilled with salt
butter
Fine Cancale oysters Mussels from July to October
Scallops Foie gras marinated in chouchen
Turbot with Andouille de Gueméné
Sole with half-salted butter and oyster and potato
pie.
Crispy chocolate cream raviolis with almond milk
Kouign-Amann, buttermilk ice cream and prunes
on a skewer. |
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