Beetroot salad for lunch

The colors of the vegetable associated to the blue table is like an invitation to escape in an island. But it is on our…

Turbot and oignons

A gastronomical dish created by Chef Philippe Sonou who spent 4 years with Michelin star Chef Thierry Marx at Mandarin Oriental Paris.

Fried egg

It is a real pleasure to taste this fried egg on its vegetable egg. To eat on the terrace under the sun.

Chocolate delice

Just for gourmets. A rich dark chocolate with crispy granola and a homemade chantilly plus some caramelized almonds.

Gourmet’s dessert

Yes this is irresistible. Chestnut cream with fresh cream and small pieces of meringue.

Light vegetable soup

Fresh vegetables in a light broth  and tasty Japanese noodles. Perfect for lunch.

Fried cuttlefish

For lunch we change our menu everyday. And it is tasty like this fresh cuttlefish in tempura with a celeriac puréee.

Soups of winter

It’s winter. Taste our tasty soups, like this one with foie gras and chestnuts.

For gourmet only

Ou la la. This lovely dessert “pain perdu” with a french brioche and salted caramelized cream + vanilla chantilly. It is hard not to…