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Starters
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Plate of 12 oysters n° 3
(sourced from M. Bernard Richard) 15
Pan-fried escalopes of foie gras of duck (sourced from
M. Soullard), rhubarb poached in red wine 21
served with pan juices and a herb salad
Potatos stuffed with foie gras,
"Lumas" (local snails) with parsley
and a roast garlic sauce 22
Medaillons of fried lobster on a risotto 29
With a pea sauce and parmesan tuile biscuit
Poached local oysters
in a soup of mojettes (white beans),
and minestrone of seasonal vegetables 19
Sardines from St Gilles with olive oil
lemon and tomato confit 19
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 Desserts
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A bowl of local strawberries
(in a jelly with sugar and a tuile biscuit) 11
and vanilla cream
Pan-fried cherries ΰ l'orange on a warm waffle,
a ball of cherry sorbet, ginger flavoured tuile biscuit,
herbs in vanilla oil 11
Millefeuille of roast apples with spices
salted butter caramel sauce 11
With Vendιen brioche;
A pot of spiced bread ice cream, strawberries in wine 11
and the traditional "ufs au lait" (milk and whipped eggs with flavouring)
Chocolate selection
Chocolate mousse with Tanzanian chocolate, and an orange centre
A glass of traditional hot chocolate, 11
White chocolate sorbet with cocoa flavoured tuile biscuit
Cheese plate
with a herb salad and walnut oil 11
Please order your desserts at the start of the meal, as some require lengthy preparation. Thank you for your understanding.
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Fish
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Sea-bass cooked in the skin
summer chanterelle mushrooms and verbena soup 28
Slice of turbot
Casserole of Noirmoutier potatoes and a consommι reduction flavoured with target 33
Pan-fried fillet of red mullet and escalope of foie gras
mogettes, chorizo, pecan nuts and celery cooked in the juices
28
Lobster casserolled with spices and sweet wine
48
Blanquette of lobster with citrus fruit 48
Roast lobster with beurre blanc 48
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Meats
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Casserolled fillet of pigeon
with the thighs served with potatoes 32
and a spicy sauce
Tournedos of french beef, onion sauce,
and a reduction of Mareuil wine
and local potatos 30
Roast lamb (locally farmed),
roasted peanut sauce
deep fried spring vegetables tempura 28
Fillet of Challans duck glazed with sesame and coriander
casserole of seasonal vegetables 28
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Discovery menu 43
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Pan-fried langoustines with broad beans
and Noirmoutier potatos
with a basil oil and balsamic reduction
or
Pan-fried escalopes of foie gras of duck (sourced from
M. Soullard), rhubarb poached in red wine
served with pan juices and a herb salad
*********
Casseroled duck (sourced from M. Burgau)
flavoured with fresh verbena,
new carrots with orange juice and ginger
onion tempura
or
Pan-fried local fillet of sole
with niηoise of vegetables, olive tuile biscuit,
target cream
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Choice of desserts from the menu
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First flavours of Spring Menu 31
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served in ½ portion for children (under 12yrs) 14
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Mussels and artichoke flavoured with curry
with a fine herb salad
or
Sardines from St Gilles with olive oil
lemon and tomato confit and a basil purιe
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Casseroled chicken with Noirmoutier potatos
or
Pan-fried fish of the day
with a tajine of vegetables with coriander,
cumin and saffron
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Vanilla bourbon creme brulιe
or
Cup of strawberries with red wine
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Special Lobster Menu 69
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(For a group of guests)
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Lobster cooked in sparkling wine,
served on a lasagna of asparagus
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Pan-fried medaillons of lobster on a risotto
with a pea sauce and parmesan tuile biscuit
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Blanquette of lobster with citrus fruit
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Choice of desserts from the menu
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Hotellerie des Brisants 63, av de la Grand'roche 85470 Bretignolles sur Mer, Pays
de la Loire, Vendee, France