CARTE & MENUS
Refined French cuisine in Pont-Aven.
Our gourmet menu, changing with the seasons, transports you through a palette of unique flavors, combining creativity and respect for local produce.
Enjoy refined, inventive cuisine, rooted in the land and the freshness of the seasons, for a taste experience that’s both delicate and exquisite.
À LA CARTE
BONE MARROW “POACHED & ROASTED” — 12
Toast, fresh garlic, fleur de sel
« GROS GRIS » SNAILS · 6 — €11 · 12 — €20
from the island of Groix
CREAMY CORN VELOUTÉ — 11
shavings of foie gras
PRESSED FRESH GOAT CHEESE — 12
beetroot, mint, basil & sherry
HOMEMADE DUCK FOIE GRAS MEDALLION — 16
WILD PINK SHRIMP — 14
served in their bisque
ONE-SIDED SEARED SARDINES — 18
steamed vegetables, extra virgin olive oil, basil
GREY SEA BREAM FILLET — 23
star anise infusion, steamed fennel
PAN-SEARED MONKFISH MEDALLION — 26
seasonal vegetable medley, beurre blanc sauce
BRAISED PORK CHEEK — 25
fresh tagliatelle, morel cream sauce
ROASTED DUCK BREAST (300g) — 28
mashed potatoes, roasted duck jus
BEEF FILET ROSSINI — €30
giant homemade fries
CHEESE PLATTER — 9
local & international selection, jams & condiments
CHANTECLAIR — 9
roasted apple, light homemade praline mousse
POACHED PEAR — 11
light spiced syrup, almond espuma, gingerbread biscuit
MOLTEN CHOCOLATE CAKE — 12
chocolate crumble, vanilla crème anglaise
Artisanal sorbets from Maison Aven Ice — 10
LE TROU BRETON
apple sorbet, Blanche de pomme Goalabré, Granny Smith
LE TROU NORMAND
pear sorbet, pear liqueur with Caraxès rum, Conference
LE TROU AFTER EIGHT HOURS
dark chocolate sorbet, mint liqueur, shaved Grand Cru chocolate
LE TROU PARIGOT
citrus sorbet, Champagne, candied orange
LE TROU SUZETTE
citrus, saffron, Cointreau® sorbet
LE TROU RUSSIAN
Menton lemon sorbet, vodka infused with Breton yuzu
LE TROU SARAH BERNHARDT
strawberry sorbet, green Chartreuse®, Victoria pineapple
LE TROU IRISH
Jameson whisky, coffee ice cream, whipped cream, cocoa
NOS MENUS
CORN CREAM
or
APPLE & LEMON SALAD
sardines, carrots, extra virgin olive oil & sherry
—
DUCK CONFIT
sautéed potatoes
or
SALMON BRANDADE
salad, toasts
—
CHANTECLAIR
roasted apple, light homemade praline mousse
or
CITRUS SEMOLINA CREAM
crème brûlée style
·
Menu served for lunch & dinner
VELOUTÉ DUBARRY
Truffle oil pearls and flakes
or
LINE-CAUGHT MACKEREL IN BROTH
Fennel, colorful vegetables, sea asparagus
—
COD FILLET
Leek fondue, saffron cream
or
MONKFISH FRICASSÉE
Medallion of monkfish tail, stewed vegetables
or
FARM-RAISED DUCK PARMENTIER
or
SLOW-ROASTED CHICKEN SUPRÊME
Low-temperature cooking, risotto, poultry jus
—
CHOUX CHANTILLY
Chocolate sauce
or
THIN APPLE TART
With vanilla ice cream
·
Menu served for lunch & dinner
CROQUE-MONSIEUR
ou
MUSHROOM PASTA
—
CHEF LEGRAND” ICE CREAM
vanilla, chocolate, strawberry
—
water syrup
Menu served up to 10 years old
