Creuses de Bretagne - n°3 size
Fines de Claire "Pascal Magné" - n°4, n°3 et n°2 size
Spéciales Perles de l’Impératrice «Joël Dupuch» n°3 size
Spéciales "Gillardeau" - n°5 et n°2 size
Belons ou flat - n°2 size

Small clams
Queen scallops
Spanish mussels
Clams
Shrimps
Whelks with aïoli sauce
Prawns with cocktail sauce
Langoustines
1/2 crab with mayonnaise

Open sea platter (for 1 person)
6 n°4 size Bretonnes and 3 n°3 size Fines de claire oysters, 3 spanish mussels, 3 queen scallops and 2 prawns

Oyster tasting (for 1 person)
2 n°2 size Belons, 2 n°2 size Claires, 2 n°5 size Spéciales, 2 n°3 size Spéciales, 2 n°3 size Bretonnes and 2 n°4 size Fines de Claire

Ocean platter (for 1 person)
6 n°3 size Creuses and 6 n°4 size Fines de claire oysters, whelks, 4 spanish mussels, 4 small clams, 2 prawns, 4 queen scallops and shrimps

The Européen platter (for 1 person)
7 n°3 size Creuses, 2 n°2 size Claire and 2 n°4 size flat oysters, small clams, 3 spanish mussels, 1 clam, 1 crab, 3 prawns, langoustines, whelks and shrimps

French onion soup
Organic eggs poached in Burgundy
Crotin de chavignol goat's cheese, open sandwich and a mixed salad
Fish merchant's soup with rouille and croutons
Endiv salad with Roquefort and walnuts
Marrowbone with Guérande sea salt, toasted farmhouse loaf
Scottish salmon smoked over beech shavings
Duck foie gras with dried fruit chutney
6 large Burgundy snails served in their shells
12 large Burgundy snails served in their shells

Cod fillet roasted in a chorizo crust, mashed potatoes
Lightly seared illets of sea bass in coriander oil, sweet potato purée
Griddled scallops in a shellfish coulis, parmesan risotto
Seafood sauerkraut
French sole, meunière or griddled (450 g)

Half a roast chicken in a tarragon jus,"house" mashed potatoes
Traditional gourmet hamburger 
South western duck breast in Sichuan pepper
Braised Iberian Bellota ham, sage jus
Beef tartare of «lean meat minced to order and prepared as you like it», or pan-fried

Traditional grilled Andouillette (offal) sausage from Troyes (AAAAA quality) (300 g)(Association Amicale des Amateurs de l’Andouillette Authentique)
Whole veal kidney grilled with mustards seeds, pompadour potatoes
Fillet of beef with béarnaise sauce (250 g)
Hanger beef steak with caramelised shallots (300 g)
Grilled rib steak, Béarnaise sauce (400 g)

Glazed knucle of pork on sauerkraut

Traditional choucroute from Saverne
Loin of pork, Frankfurt and Montbéliard sausages, garlic salami, bacon and white sausage

Royal sauerkraut
Loin of pork, Frankfurt and Montbéliard sausages, garlic salami, bacon and white sausage, knuckle

Selection of ice creams and sorbets (artisan made)
Peach Belle Hélène (Peach in syrup, vanilla ice cream and hot chocolate sauce)
Peach Melba (vanilla ice cream, peach in syrup, whipped cream, red fruit coulis, and sliced almonds)
« Passion » cup (mango and blackcurrant sorbets, red fruit coulis)
The Liégeois (coffee of chocolate ice cream, Chantilly sauce)
Pear sorbet with Williams pear liqueur
Blackcurrant sorbet with Crème de Cassis liqueur
« Colonel » cup

Tarte tatin flambéed in Calvados, crême fraîche
Gourmet baba with golden Saint James rum
Homemade chocolate mousse with toasted brioche
Pear crumble and red fruit coulis
Crème brûlée with brown sugar and Bourbon vanilla
Coffee tiramisu
Floating island with praline and crème anglaise
Vanilla rice pudding
Profiteroles prepared to order : 3 choux buns, vanilla ice cream