Lunch menu
STARTER – MAIN COURSE – DESSERT 50 €
* CHEESE (+ 9 €)
Eggplant candied in papillote, ricotta with zaatar, tomatoes coulis
or
Pâté en croute way Alexandre Dumaine
*****
Snack bar filet à la plancha and escalivada
or
Braised beef cheek with Burgundy, creamy polenta
*****
* Chef’s cheeses selection
or
* Drained soft fresh cow cheese :
fresh herbs or red fruits coulis
*****
Roasted apricots with thyme and honey, light foam to the meadowsweet and currant coulis
Petit Pasumot menu
4 courses 118 €
This menu is given as an example,
it varies according to our inspirations…
—
Pan-fried duck foie gras scallop, zucchini and rosemary apricots
Or
Tuna with sweet spices, eggplant caviar and tomatoes
*****
Natural cooked turbot, potatoes gnocchi from Noirmoutier, condiment tomatoes/olives
Or
Supremes and thighs of quail, new carrots and chanterelles from Morvan
*****
Chef’s cheeses selection
Or
Drained soft fresh cow cheese : fresh herbs or red fruits coulis
*****
Wild blueberry hot soufflé and hazelnut crumble
Or
Fine meringue, strawberries and long pepper shortbread
Menu Grand Pasumot
5 courses 148 €
This menu is given as an example,
it varies according to our inspirations…
—
Pan-fried duck foie gras scallop, zucchini and rosemary apricots
Or
Tuna with sweet spices, eggplant caviar and tomatoes
*****
Open ravioli of langoustine with fennel, candied tomatoes and lemon thyme
*****
Natural cooked turbot, potatoes gnocchi from Noirmoutier, condiment tomatoes/olives
Or
Supremes and thighs of quail, new carrots and chanterelles from Morvan
*****
Chef’s cheeses selection
Or
Drained soft fresh cow cheese : fresh herbs or red fruits coulis
*****
Wild blueberry hot soufflé and hazelnut crumble
Or
Fine meringue, strawberries and long pepper shortbread
Menu Inspiration du Chef
6 courses 178 €
This menu is given as an example,
it varies according to our inspirations…
—
Pan-fried duck foie gras scallop, zucchini and rosemary apricots
Or
Tuna with sweet spices, eggplant caviar and tomatoes
*****
Open ravioli of langoustine with fennel, candied tomatoes and lemon thyme
*****
Natural cooked turbot, potatoes gnocchi from Noirmoutier, condiment tomatoes/olives
*****
Supremes and thighs of quail, new carrots and chanterelles from Morvan
*****
Chef’s cheeses selection
Or
Drained soft fresh cow cheese : fresh herbs or red fruits coulis
*****
Wild blueberry hot soufflé and hazelnut crumble
Or
Fine meringue, strawberries and long pepper shortbread
