La Retraite du Père Claude

Homemade duck or goose foie gras pâté. Rich, buttery, and melting texture. Usually enjoyed spread on toast or brioche.

Snails cooked in parsley and garlic butter, served in a crispy puff pastry. Intense herbaceous and garlicky flavor.

A typical composed salad from the Southwest of France. It contains smoked duck breast, foie gras, and preserved gizzards. A rich and gourmet dish combining freshness and local flavors.

A revisited Tournedos Rossini, combining tender beef fillet with a slice of warm pan-seared foie gras. Rich, flavorful, and melting.

Veal offal (kidneys and sweetbreads) cooked in sauce and served in or with puff pastry. Sweetbreads have a creamy and delicate texture, kidneys are firmer.

Pan-seared or grilled veal chop topped with a creamy morel mushroom sauce. The meat is tender and the mushroom sauce adds a fragrant forest floor flavor.

A fresh starter combining tomatoes, creamy burrata cheese, and crayfish. A mix of soft textures and delicate flavors.

Fish platter including sea bass and cod, served with a fresh vegetable garnish. Light marine flavors and flaky fish.

Homemade country terrine according to the chef's recipe. Rustic and flavorful, served with bread and pickles.

Cold terrine made of veal head and tongue pieces in jelly. Served with ravigote sauce (vinaigrette with herbs, capers, and onions). Gelatinous texture and flavor enhanced by the sauce.

Semi-cooked duck foie gras prepared on-site. Rich and creamy.

Snails in parsley garlic butter served in a puff pastry crust.

Bistro classic: hard-boiled eggs topped with mayonnaise, served here with vegetables (leeks, beetroot, carrots). Simple and comforting.

Cod loin (firm white fish) cooked in puff pastry or served on puff pastry. Tender flesh and crispy pastry.

Quality farm-raised chicken roasted in the oven, served with homemade mashed potatoes. Family-friendly and flavorful dish.

Veal kidneys sautéed with mushrooms. The kidneys have a firm texture and a pronounced flavor, softened by the mushrooms.

Traditional dish composed of poached veal head and tongue, served warm with a tangy and herbaceous ravigote sauce. Melting and gelatinous texture.

Grilled or pan-seared Angus beef steak, served with a red wine sauce, shallots, and bone marrow (Bordelaise sauce). Marbled and juicy meat.

Fresh salad with cured raw ham and mild mozzarella. Often dressed with olive oil.

Port-en-Bessin Scallops served in puff pastry. Fine and sweet scallop flesh contrasting with the crispiness of the pastry.

Turbot fillet, a noble fish with firm flesh, accompanied by crayfish and an Armoricaine sauce (rich sauce made from shellfish, tomatoes, and aromatics).

Farm chicken cooked with crayfish, a traditional surf and turf combination (like chicken with crayfish). Served with mash.

Fixed-price menu offering a choice between a starter and a main, or a main and a dessert. A selection of traditional dishes and homemade desserts are available to compose your meal.