Cantisserie

A complete lunch menu including three courses. Allows you to enjoy a starter, a main course, and a dessert of your choice from the menu. · Balanced and gourmet meal. · Choose your dishes from the daily specials or the menu.

A lighter lunch menu comprising two courses of your choice (starter and main, or main and dessert). · Ideal for a quicker meal. · Select your preferences from the available dishes.

Menu adapted for children with a simple main course and ice cream for dessert. · Reduced portions adapted for younger diners. · A simple meal, popular with children.

A four-course gastronomic journey: starter, fish course, meat course, and dessert. · Allows you to discover the breadth of the chef's cuisine. · Let yourself be guided through this succession of dishes.

Slices of melon briefly seared on the griddle, served with a creamy mozzarella cream and crispy cured ham. · Fresh and textured sweet and savory mix. · A light starter, perfect to begin the meal.

Raw shrimp cut into small cubes and marinated in orange. Garnished with small croutons for crunch and spring onion. · Fresh, iodized with a hint of citrus. · To be enjoyed cold.

Rustic traditional meat pâté, served with pickled vegetables. · Rich meaty flavor and firm texture. · A bistro classic, to be eaten with bread.

Thin slices of beef, seared on the outside and raw on the inside, seasoned with soy sauce. · Melting texture and umami flavors. · Japanese-inspired dish, light and refined.

Cooked salmon fillet served with a creamy sauce flavored with spicy chorizo and rice. · Flavorful land-and-sea combination. · Hearty main course.

Prime cut of duck served with confit vegetables and a sweet and sour orange sauce. · Tender meat, a classic pairing of duck and citrus. · Flavorful dish.

Long-fibered beef cut, very flavorful, served with green lentils and a shallot sauce. · Traditional and comforting bistro dish. · The meat is generally served rare for maximum tenderness.

Pork meat slow-cooked at low temperature then shredded, served with a smooth purée. · Very melting texture and sweet-savory taste. · Tender and easy-to-eat dish.

Creamy risotto cooked Italian-style with plenty of parmesan and topped with thinly sliced raw mushrooms. · Rich, creamy, and vegetarian. · To be enjoyed hot.

Textured chocolate dessert with crunchy praline and ice cream. · Gourmet, chocolatey, and fresh. · For cocoa lovers.

Soaked and pan-fried brioche slice, served warm with caramel and pear pieces. · Moist, warm, and sweet. · A very comforting dessert.

Oven-baked apples served on a salted butter biscuit with buckwheat-flavored ice cream. · Breton flavors, fruity and buttery. · A mix of melting and crunchy textures.

Fennel slowly cooked in sugar, served with pastry crumbs (crumble) and spiced ice cream. · Original, with a mild anise flavor. · A surprising and light dessert.

Generous deal combining savory and sweet dishes, served with pancakes, homemade spreads, and drinks. · A complete and varied meal for the weekend. · Ideal for tasting several specialties in one meal.

Adapted version of the brunch for children. · Includes pancakes, a savory dish, and a juice. · Gourmet and suitable for smaller appetites.