Gourmet menu

Ravioli gratin with scallops and his bisque

or Plate of 6 No. 3 oysters from the Brittany coast

or Greedy salad, poultry gizzard and pan-fried foie gras

or Flan of mushrooms, pumpkin creamy

             chestnuts and mushrooms grilled

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Roasted monkfish medaillon and smoked pork belly

Or Eventail de filet mignon of pork à la Bordelaise

Or Veal kidneys flambés in Porto and his yorkshire pudding

Or French beef tenderloin steack

(pepper sauce fermenté or butter maitre d'hotel sauce)

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French toast with salted butter caramel and vanilla ice cream

Or Pear Tarte Tatin, peanut ice cream

Or Norwegian vanilla omelette

Or Chausson aux pommes from Saint-Calais, cinnamon ice cream