Fish Parmentier

Cod, haddock, prawn and salmon in a creamy white wine and leek sauce, topped with mash potato and Gruyère cheese

Escalope de Veau

Sautéed breaded veal escalope with watercress, lemon and veal jus.

Roast Duck Breast

Roasted duck breast (served pink) with gratin potato and a griottine cherry sauce

Roasted Pork Belly

Pan roasted pork belly with gratin potato, braised Savoy cabbage, apples, thyme and calvados jus

Breton Fish Stew

Pan roasted haddock fillet wrapped in smoked French bacon with pea purée and tomato and chive vinaigrette


tuna, red onion, caper, mozzarella, tomato sauce

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