10°C
10°C

Restaurant

In a friendly atmosphere, we welcome you in our large dining room and
on our terrace in the middle of nature. The raw product is our source of creativity, from the earth to the plate.

Reservation

To reserve a table, or for an event of more than 15 people, please contact the restaurant at
+33 2 53 96 72 33.

Vegetarian cuisine

Nous proposons des options végétariennes à chaque carte et tout au long de l'année.

On the plate

A short circuit cuisine, committed and generous directly from the fields of the region. Our menu changes regularly according to the season, the products and the weather conditions.
 

Commitment

Our menu is created according to seasonal organic or untreated products. 

Opening hours

Le restaurant vous accueille de mars à mi-décembre. Ouvert 7/7 pendant les vacances d'avril.
Horaires du 3 mars au 31 mars 2023 : 
- Mercredi & jeudi : 12h-14h30
- Vendredi, samedi & dimanche de 12h à 14h30 et de 19h à 21h30. 
- Ouvert les samedi et dimanche pour les goûters.
- Fermeture les lundi et mardi. 

Des plats entre 17€ et 21€

Nous proposons des formules déjeuner à 24€ les midis en semaine, composées d'une entrée, d'un plat, d'un dessert et d'un café.

Patisserie

All the sweets you will find during your meals and snacks are 100% home-made.

 Drinks

Our syrups are, for the most part, made at home. We use herbs and spices from our garden (mint, arquebuse, lemon balm...). We also prepare fermented drinks such as kefir and kombucha, which we are particularly fond of. 

Déjà vu à la carte

Inputs

Roasted sweet potato with Cajun spices, chickpea hummus, red onion pickles, chervil, tahini vinaigrette // Half-cooked mackerel fillet a la plancha, beetroot cream, crunchy radishes // Grilled and marinated courgettes, oregano, fresh cheese, forest honey

Dishes

Organic Porchetta stuffed with herbs, roasted courgettes, 100% homemade pesto, pea cream and tarragon sauce // Roast chicken, mashed parsley potatoes, thyme sabayon // Echine mangalica, roasted broccoli, confit aubergines, smashed potatoes, garlic sauce.

Vegetarian

Veggie bowl, bulgur, small spelt and buckwheat, crisp vegetable tagliatelle, roasted tomatoes, fresh goat's cheese // Roasted tomatoes, pesto, buckwheat and pea cream, confit aubergine, cow's tomme. 

Desserts

66% dark chocolate cream, almond biscuit, cocoa crumble and black tea. // Candied rhubarb, apple compote, labneh sweetened with cubeb pepper (Indonesia), Breton shortbread. // Tiramisu cream, coffee-soaked spoon biscuit, cocoa tuile. // Fountainbleau cream shortbread, cherries, cinnamon basil, oat flakes.

Our land

We are proud to support our local producers and winemakers who work hard every day.

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