Discovery of the terroir Vendéen

Discovery of the 'terroir' Vendéen


A few iodine delicacies


Organic leek from Cecile, sea scallop, oyster, lard, chicken broth


The pink shrimp of Saint Gilles Croix de Vie, fresh goat cheese, caviar

Herbal broth slightly acidified *


The Oyster of the Vivier de la Sauzaie, potato syphon, seaweed, caviar


Sea scallop confit in a smoked pine butter

Mushroom, pine, Mack Khen pepper, dûne curry plant


Auction fish of Saint Gilles croix de vie, Jerusalem artichokes, razor clam, truffle melanosporum, vegetable broth


Organic duck of Père Léon, Cécile’s Beet, seaweed, black olive oil


The Goat cheese of the ‘La Ferme Purdeau’

Apple, gel cider vinegar, burnt bread syphon *

(Supplement of 12 €)


Creamy Key Lime, Dulse ice cream, hazelnut


In the spirit of pain au chocolat, chocolate ganache, yeast ice tile, leaven cream, puff pastry


Candied Kalamansi tiled, orange, squash biscuit, orange and squash sorbet, squash seed praline

The whole menu: 139 € wine pairing 199 €

Fil des saisons : 2 starters, 1 course, 1 dessert: 98 € wine pairing 146 €

Découverte : 1 starter, 1 main course, 1 dessert : 78 € wine pairing 116 €

*only for the whole menu

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