the restaurant Le Coquillage

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

    An entrée
  • - Thin strips of dive-caught scallops with citrus fruits and “Fleur du Soleil”.
  • - A tangy sauce of three types of roasted beets and Celtic Mustard, for our scallops.
  • - Exceptional salmon caught by FrĂ©dĂ©ric Biderre, ever-lightly smoked in our custom-made smoker, and marinated in wild fennel flowers and “Poudre de Neptune”.
  • - Clams with Kampot pepper, flat parsley and Jean-François’ sea lettuce.
  • - Langoustines, a light coconut cream and “Poudre de Voyage”.
  • - Warm oysters in cream with baby potatoes, chanterelles, lovage and “Poudre Gallo”.
  • - Nine (deep) Pacific oysters or six (flat) European oysters from Cancale.
  • - Oysters with fresh herbs: wakamĂ© kelp and buckwheat, lemon and Ceylan pepper.
  • - Foie gras au torchon, with Madagascan pepper and hazelnut-cashew praline.

  • A main dish
  • - Brill filet and cockles with a hint of Siam-style spices.
  • - Dive-caught scallops with “Epices-Marine”, roasted malt and cumin.
  • - The classic John Dory fish with “Retour des Indes”.
  • - Cancale-style, fireplace-grilled lobster, 500 g (29 euros extra).
  • - Young pigeon from Entillère braised on the coals with Chipotle Meco chili pepper, pears and cider vinegar.
  • - Beef filet (from Normandy), with oysters and grey shallots from the garden, and “Sauce Ă  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.