{"id":1287,"date":"2023-07-04T12:03:24","date_gmt":"2023-07-04T10:03:24","guid":{"rendered":"https:\/\/restaurant-lecarmin.com\/a-la-carte-menus\/"},"modified":"2026-04-09T11:38:32","modified_gmt":"2026-04-09T09:38:32","slug":"a-la-carte-menus","status":"publish","type":"page","link":"https:\/\/restaurant-lecarmin.com\/en\/a-la-carte-menus\/","title":{"rendered":"A la carte & Menus"},"content":{"rendered":"\t\t
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Lunch menu<\/h2>\t\t\t\t<\/div>\n\t\t\t\t
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Served at lunchtime only (except on public holidays)<\/div>\t\t\t\t<\/div>\n\t\t\t\t
\n\t\t\t\t\t\t\t\t\t\t\n\t\t\t\t\t\t\n\t\t\t\t\t\t\t\t\tDownload the menu<\/span>\n\t\t\t\t\t<\/span>\n\t\t\t\t\t<\/a>\n\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t
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STARTER – MAIN COURSE – DESSERT 50 \u20ac<\/p>

* CHEESE (+ 9 \u20ac)<\/p>

\u00a0<\/p>

Eggplant candied in papillote, ricotta with zaatar, tomatoes coulis<\/em><\/p>

or<\/strong><\/p>

P\u00e2t\u00e9 en croute way Alexandre Dumaine<\/em><\/p>

\u00a0*****<\/em><\/p>

Snack bar filet \u00e0 la plancha and escalivada<\/em><\/p>

or<\/strong><\/p>

Braised beef cheek with Burgundy,\u00a0<\/em>creamy polenta<\/em><\/p>

\u00a0*****<\/em><\/p>

* <\/sup>Chef\u2019s cheeses selection<\/em><\/p>

\u00a0 or<\/strong><\/p>

* <\/sup>Drained soft fresh cow cheese :\u00a0<\/em><\/p>

\u00a0fresh herbs\u00a0\u00a0 or\u00a0\u00a0 red fruits coulis<\/em><\/p>

\u00a0*****<\/em><\/p>

Roasted apricots with thyme and honey,\u00a0<\/em>light foam to the meadowsweet and currant coulis<\/em><\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t

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Petit Pasumot menu<\/h2>\t\t\t\t<\/div>\n\t\t\t\t
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4 courses 118 \u20ac<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t

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This menu is given as an example,
it varies according to our inspirations…
—<\/p>

Pan-fried duck foie gras scallop, zucchini and rosemary apricots<\/em><\/p>

Or<\/p>

Tuna with sweet spices, eggplant caviar and tomatoes\u00a0<\/p>

*****<\/p>

Natural cooked turbot, potatoes gnocchi \u00a0from Noirmoutier,\u00a0<\/em>condiment tomatoes\/olives<\/em><\/p>

Or<\/p>

Supremes and thighs of quail, new carrots and chanterelles from Morvan<\/em><\/p>

*****<\/p>

Chef\u2019s cheeses selection<\/em><\/p>

Or<\/p>

Drained soft fresh cow cheese :\u00a0 fresh herbs\u00a0\u00a0 or\u00a0\u00a0 red fruits coulis<\/em><\/p>

*****<\/p>

Wild blueberry hot souffl\u00e9 and hazelnut crumble<\/em><\/p>

Or<\/p>

Fine meringue, strawberries and long pepper shortbread<\/em><\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t

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Menu Grand Pasumot<\/h2>\t\t\t\t<\/div>\n\t\t\t\t
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5 courses 148 \u20ac<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t

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This menu is given as an example,
it varies according to our inspirations…<\/p>

—<\/p>

Pan-fried duck foie gras scallop, zucchini and rosemary apricots<\/em><\/p>

Or<\/p>

Tuna with sweet spices, eggplant caviar and tomatoes\u00a0<\/p>

*****<\/p>

Open ravioli of langoustine with fennel, candied tomatoes and lemon thyme<\/p>

*****<\/p>

Natural cooked turbot, potatoes gnocchi \u00a0from Noirmoutier,\u00a0<\/em>condiment tomatoes\/olives<\/em><\/p>

Or<\/p>

Supremes and thighs of quail, new carrots and chanterelles from Morvan<\/em><\/p>

*****<\/p>

Chef\u2019s cheeses selection<\/em><\/p>

Or<\/p>

Drained soft fresh cow cheese :\u00a0 fresh herbs\u00a0\u00a0 or\u00a0\u00a0 red fruits coulis<\/em><\/p>

*****<\/p>

Wild blueberry hot souffl\u00e9 and hazelnut crumble<\/em><\/p>

Or<\/p>

Fine meringue, strawberries and long pepper shortbread<\/em><\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t

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Menu Inspiration du Chef<\/h2>\t\t\t\t<\/div>\n\t\t\t\t
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6 courses 178 \u20ac<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t

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This menu is given as an example,
it varies according to our inspirations…<\/p>

—<\/p>

Pan-fried duck foie gras scallop, zucchini and rosemary apricots<\/em><\/p>

Or<\/p>

Tuna with sweet spices, eggplant caviar and tomatoes\u00a0<\/p>

*****<\/p>

Open ravioli of langoustine with fennel, candied tomatoes and lemon thyme<\/p>

*****<\/p>

Natural cooked turbot, potatoes gnocchi \u00a0from Noirmoutier,\u00a0<\/em>condiment tomatoes\/olives<\/em><\/p>

*****<\/p>

Supremes and thighs of quail, new carrots and chanterelles from Morvan<\/em><\/p>

*****<\/p>

Chef\u2019s cheeses selection<\/em><\/p>

Or<\/p>

Drained soft fresh cow cheese :\u00a0 fresh herbs\u00a0\u00a0 or\u00a0\u00a0 red fruits coulis<\/em><\/p>

*****<\/p>

Wild blueberry hot souffl\u00e9 and hazelnut crumble<\/em><\/p>

Or<\/p>

Fine meringue, strawberries and long pepper shortbread<\/em><\/p>

\u00a0<\/span><\/i><\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t

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I like to cook without artifice. If I'm going to put a flower on a plate, it has to really bring something to the table.<\/h3>\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t
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\n\t\t\t\t\t\t\t\t\t\t\n\t\t\t\t\t\t\n\t\t\t\t\t\t\t\t\tBook online<\/span>\n\t\t\t\t\t<\/span>\n\t\t\t\t\t<\/a>\n\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t<\/div>\n\t\t","protected":false},"excerpt":{"rendered":"

Lunch menu Served at lunchtime only (except on public holidays) Download the menu STARTER – MAIN COURSE – DESSERT 50 \u20ac * CHEESE (+ 9 \u20ac) \u00a0 Eggplant candied in papillote, ricotta with zaatar, tomatoes coulis or P\u00e2t\u00e9 en croute way Alexandre Dumaine \u00a0***** Snack bar filet \u00e0 la plancha and escalivada or Braised beef […]<\/p>\n","protected":false},"author":1,"featured_media":0,"parent":0,"menu_order":0,"comment_status":"closed","ping_status":"closed","template":"","meta":{"_acf_changed":false,"footnotes":""},"class_list":["post-1287","page","type-page","status-publish","hentry"],"acf":[],"_links":{"self":[{"href":"https:\/\/restaurant-lecarmin.com\/en\/wp-json\/wp\/v2\/pages\/1287","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/restaurant-lecarmin.com\/en\/wp-json\/wp\/v2\/pages"}],"about":[{"href":"https:\/\/restaurant-lecarmin.com\/en\/wp-json\/wp\/v2\/types\/page"}],"author":[{"embeddable":true,"href":"https:\/\/restaurant-lecarmin.com\/en\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/restaurant-lecarmin.com\/en\/wp-json\/wp\/v2\/comments?post=1287"}],"version-history":[{"count":302,"href":"https:\/\/restaurant-lecarmin.com\/en\/wp-json\/wp\/v2\/pages\/1287\/revisions"}],"predecessor-version":[{"id":2432,"href":"https:\/\/restaurant-lecarmin.com\/en\/wp-json\/wp\/v2\/pages\/1287\/revisions\/2432"}],"wp:attachment":[{"href":"https:\/\/restaurant-lecarmin.com\/en\/wp-json\/wp\/v2\/media?parent=1287"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}