the restaurant Le Coquillage

Grand catch from the Bay : 65 € (without drinks)

    An entrée
  • - King prawns, either “bread ‘n butter-style” or pan-fried Saint Malo-style, with ginger and Marie Galante rum.
  • - Tangy vinaigrette of three roasted beets and Celtic mustard with dive-caught scallops.
  • - Thin strips of dive-caught scallops with citrus fruits and “Fleur du Soleil”.
  • - Bay-collected clam speciality with Kampot pepper, fresh parsley and Jean-François’ wakame.
  • - Certified “Morisseau” Bouchot mussels, cooked Tonkin-style with coconut milk and fresh coriander from our garden.
  • - Langoustines in coconut cream and “Poudre de Voyage”.
  • - Nine (deep) Pacific oysters or six (flat) European oysters from Cancale.
  • - Oysters with fresh herbs: wakamé, kelp and buckwheat, lemon and Ceylan pepper.
  • - Foie gras au torchon with Madagascan pepper and hazelnut-cashew praline.

  • A main dish
  • - Small, locally-fished golden soles, mashed new baby potatoes and candied lemon.
  • - Thin strips of dive-caught scallops with “Epices Marine”, roasted malt, and cumin.
  • - The classic John Dory fish with “Poudre Retour des Indes” (in honour of the eighteenth century admiral, La Bourdonnais).
  • - Philippe’s artisanally-collected abalone in a persillade with salted butter (15 euro supplement).
  • - Cancale-style, fireplace-grilled lobster, 500 g (29 euros extra).
  • - Young pigeon from Paul’s farm in Entillère with pears, cider vinegar and “Chipotle chili” powder.
  • - Normandy beef tenderloin with oysters, garden-grown shallots and “Sauce à l’Eau de Mer”.

  • Cheese
  • Valentine’s Brittany and Normandy cheese board served with chutneys and condiments (13 euros extra).

  • Gourmandises
  • The trolley of delightful and reassuring sweets prepared by Mathieu.

If you are short on time or have a selective appetite, a simplified menu of an entrée and a main dish, or a main dish and a dessert, is available for 55 euros. All of our meats are from small farms in France.