Restaurant L'Oyat

A slow-cooked egg (perfect egg) served with wild mushrooms (chanterelles and black trumpets) and a shallot jus. The texture is creamy, and the runny yolk blends with the woody flavors of the mushrooms. Best enjoyed warm.

Slices of raw red tuna prepared sashimi-style, accompanied by a fresh cucumber salsa and a citrus ponzu sauce with yuzu pearls. Fresh, oceanic, and tangy flavor. A light and delicate starter.

Raw fish cured in an acidic citrus marinade, served with flying fish roe and pickled vegetables. The taste is bright and refreshing with a firm yet tender texture.

Roasted large crustaceans served with a rich foamy sauce (bisque emulsion) and finely cut potatoes prepared like risotto. Delicate seafood flavor enhanced by the creamy sauce.

Firm and flavorful poultry, roasted on the carcass to retain its tenderness. Served with a layered potato gratin and mushrooms. A rich and savory dish reminiscent of light game.

Firm, white-fleshed fish, roasted in browned butter for a rich flavor. Accompanied by caramelized cauliflower and an aromatic vermouth sauce. Dense texture similar to lobster, fine and elegant taste.

Very tender and lean organic beef cut, served with white beans (coco de Paimpol), chanterelle mushrooms, and chard. Delicate red meat flavor accompanied by earthy and vegetable garnishes.

A choice between pigeon (poultry with a pronounced flavor) or sweetbreads (delicate and creamy offal). The dish is accompanied by New Zealand spinach (tetragon), chickpeas, and a rich meat jus. Rich and gastronomic flavors.

Sweet confit purple figs, served with a light fromage blanc mousse, streuzel crumble, and raspberry sorbet. A mix of crunchy and creamy textures with a sweet-tart balance.

Intense dark chocolate (70%) dessert playing on temperature contrasts. Served with caramel vanilla ice cream and puffed buckwheat for crunch. Rich, creamy, and indulgent.

Selection of artisanal French cheeses that vary according to the season. Offers a tasting of different milk textures and intensities. Usually served with bread.