Restaurant

 

 

The restaurant 
is open every day except for sunday evenings.

Opening times of the restaurant :
 Lunch : 12.15am - 2.00pm
Dinner: 7.15pm to 9.00pm

A seasonal cuisine combines delicacy and simplicity, celebrating regional specialities and incorporating the goodness of natural products.
Our team will accommodate your special requirements, according to your schedule, such as themed evenings or special events.

  • Starter + Main / Main + Dessert : 23 €
  • Gourmet menu: Starter, Main, Selection of cheeses or Dessert : 28 €
    • Generous menu: 35 €
  • Gastronomic menu: Two Starters + Main + Selection of cheese + Dessert : 42€
    • Kids menu : 10 €

Bon Appétit ! 

 

 

 

 

 

          

 

GOURMET MENU

 

STARTERS

Foie gras served three ways: with nori seaweed, with lentils and with Christmas spices (+1.90€)

Charentaise mussels cooked in Pineau on a potato mattress

Cream of butternut squash, ginger and green apple soup

Black pudding, French style, with apple and pickled red onions

 

MAINS

Inspiration from the sea 

Pollack and potato pie, served with kale and a balsamic and coriander sauce

 

Inspirations from the earth

Pork tenderloin with a matcha tea sauce, celeriac doughnut and mushrooms

Steak with shallots, served with aligot - a French speciality potato purée and cheese, and mesclun of salad

Guinea fowl roasted with dried fruits, a tatin of caramelised chicory and a langoustine coulis 

 

DESSERTS

Cheese platter

Chauvigny goats cheese in a pastry puff

 

French mango shortbread with a spicy lime jelly

Hazelnut and salted caramel gateau 

Kumquat cheesecake served with crystallized kumquats

Chef's speciality Black Forest dessert

Coffee and a selection of gourmet desserts  (+1€50)

 

GENEROUS MENU

 

STARTERS

Foie gras served three ways: with nori seaweed, with lentils and with Christmas spices 

Sautéed foie gras in a coffee sauce with a purée of Jerusalem artichokes

Saint Jacques scallops served with a squash risotto and a lamb's lettuce emulsion 

 

MAINS

Inspiration de la Mer

A parmentier of monkfish and sweet potato, served with mussels, on a bed of creamed leeks

Inspiration de la Terre

Honey coated rack of lamb, with stir fried vegetables and confit of garlic

 

DESSERTS

Cheese platter

Chauvigny goats cheese in a pastry puff

 

French mango shortbread with a spicy lime jelly

Hazelnut and salted caramel gateau 

Kumquat cheesecake served with crystallized kumquats

Chef's speciality Black Forest dessert

Coffee and a selection of gourmet desserts 

'Faits Maison' refers to dishes created in the Normandoux kitchen from fresh products.

This menu was created by our chef, Christophe FUSEAU.