A few minutes from the small port of Barfleur, in the heart of a garden with rare species

1 starter + 1 main course

or

1 main course + 1 dessert

To be choosen in the  Menu Au gré du vent

Served for lunch only.  Not available on Sunday and Bank Holidays.

12 raw oysters from Mr Hélie, Saint Vaast la Hougue                                                                      21€

Large sautéed sole "meunnière" (500/600gr)                                                                                  52€

Grilled and flamed lobster with Calvados, medley of vegetables    (NOT AVAILABLE)                  50€

Filet of beef from Normandy, seasonal vegetables, sweet sour juice                                              34€

All the dishes from our menus can be ordered  "A la carte"

You can switch one of the dish with one from the  Menu Vegetal

6 raw oysters from Saint Vaast la Hougue

or

Belly  of pork cooked 12H, Brussels sprouts, sesame, parsley and oregano.

or

Salmon  tataki; mango, celery stalk and carotts; apple and ginger granita.

.

***

Back of cod, Jerusalem  artichoke and Andouille from Vire, almond milk.

or

Duck breast with spices, braised chicory and pear chutney, meat juice.

***

Passion fruit mousse, mango jelly and banana  marinated in rum, exotic fruit sorbet.

or

Ripened Normand cheeseboard.

You can also choose on the " Au Gre du Vent" Menu

Starter: 

Wild mushrooms in rice paper  sheets, 

peanuts, mint and coriander.  Thaï broth.

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Main course: 

Autumn vegetables : small  pumpkin, beetroot and clementines, sage and gourds seeds

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Desert: 

Coconut shortbread biscuit 

and carrot preserve with saffron and vanilla.  Carrot sorbet.

9 raw oysters (N°3) from Mr Hélie, Saint Vaast la Hougue

or

Medallion of monkfish and leeks in vinaigrette sauce: tangerine, sesame and coriander

or

Foie gras with Nori seaweed, crumble, bitter orange chutney.

****

Scallops from Normandy, air-dried sausage, oyster, red onions, lemon; sweet potatoes foam.

or

Wild boar on Mimolette shortbread, shredded parsnip in remoulade sauce and its cream, marrow bone sauce. 

****

Dark chocolate Valrhona 66%, walnut shortbread, lemon jelly and yuzu sorbet.

or

Ripened Normand cheeseboard.