Plougasnou chicory Tatin tart, ziste of citron, marinated shellfish
35
The freshness of brown crab with ribot milk (buttermilk) from « Pie Noir et Cie » farm
36
One sided-marinated red mullet, butternut, watercress from Kermen farm, buckwheat vinaigrette
38
The slice of Breton duck foie gras, pan-seared with torrefied sesames and quince condiment
39
Scallops from Brittany coasts, potato crémeux, mushroom extract
49
Hovedret
Blue lobster from Iroise sea, roasted with seaweed, einkorn risotto, carcass sauce with coral
72
The fishing from Brittany coasts, texture of sand-grown carrot, ginger and lemongrass coulis, tamarind condiment
46
The John Dory fillet from Roscoff with nettle, caramelized cauliflowers from « friend Christine »
52
Meat
Veal fillet from « Monts du Velay Forez » roasted in the pan, veal juice with brown butter, chestnut cream, melt salsifies and mushrooms from Monts d’Arrée
52
The squab of nest from Eneour farm, celery pasta with yellow wine, pigeon broth and giblets
59
Cheese
Selection of Breton ripened cheeses from « friend Carine »
16
Dessert
Like a reinette apple Tarte Tatin and dulce de leche, roasted apple sorbet
18
Guanaja chocolate crémeux, ginger and smoked chocolate ice cream
18
Like a bourdaloue tart with Rocha pears and seaweeds, pear sorbet
18
The baba with exotic flavours, pineapple diplomat cream, angelica sorbet
18
Assegna un punteggio a Le Restaurant Nicolas Carro
Sfrutta tutte le potenzialità del sito di Sluurpy specializzato sui menù, pensato per i professionisti del gusto, a un prezzo di lancio!
Nessun abbonamento, al termine del mese decidi tu se vuoi riattivarlo. Una volta completato il pagamento, tornerai su Sluurpy Menu e il servizio sarà subito attivo
