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/ENTRES
DORADE marine cru citron/basilic
Marinated sea bream, lemon/basil

MENU DGUSTATION
/ 210 / 66
* **

/ 310 avec les vins /

ENTRES / STARTERS

COOKPOT de lgumes de saison, caill de brebis

Cookpot of seasonal vegetables, ewes milk cheese

60

HOMARD de nos ctes court-bouillonn, primeurs aciduls

Poached blue lobster, marinated vegetables

ESCARGOTS HLIXBERNN mijots, cresson en fin velout

Hlixbernn snails, watercress velout

56

ENCORNET farci, haricots coco de Paimpol mijots

Stuffed squid, simmered coco beans from Paimpol
POISSON & VIANDE / FISH & MEAT

FOIE GRAS DE CANARD confit, dlicate gele pomme-cidre, brioche toaste

Preserved duck foie gras, delicate apple-cider gele, toasted brioche

62

Blanc de TURBOT la plancha, artichauts poivrade en fricasse

Seared turbot, spiny artichokes fricasse

Belles LANGOUSTINES rties, cpes et artichauts en fricasse

Roasted large langoustines, cep mushrooms and artichokes fricasse

90

Filet de CANETTE DE CHALLANS rti, pommes et navets cuisins en cocotte au cidre

Roasted Challand duckling fillet, apples and turnips cooked in a cocotte with cider
DESSERTS

/POISSONS
Blanc de BAR pol, oignon/raisin/noix, rduction d'un verjus
Pan-seared sea bass, onion/grape/walnut, verjuice reduction

FIGUES cuites et crues en fine tartelette, sorbet fromage blanc

Raw/cooked fig tartlet, cottage cheese sorbet

84

LCROU CROUSTILLANT AU CHOCOLAT DE NOTRE MANUFACTURE PARIS, glace noisette

Crispy "Tower nut", chocolate from our Factory in Paris and praline, hazelnut ice cream

Filet de SAINT-PIERRE au sautoir, courgettes au fumet de bouillabaisse

Sauted John Dory, courgettes cooked in a bouillabaisse broth

86
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HOMARD BLEU en carapace, haricots coco de Paimpol et bisque lgre

Blue lobster, coco beans and light bisque

92

/FROMAGES
Slection de quatre FROMAGES de France

26

Tronon de TURBOT meunire, petites girolles, marmelade tide de lgumes

Meunire-style turbot, girolle mushrooms, warm vegetables marmelade

88

Selection of four perfectly matured cheeses

/DESSERTS /VIANDES
CAILLE larde cuisine au chou vert et la betterave, sucs aciduls
Larded quail cooked with green cabbage and beetroot

26

LCROU CROUSTILLANT AU CHOCOLAT DE NOTRE MANUFACTURE PARIS, glace noisette 74

Crispy "Tower nut", chocolate from our Factory in Paris and praline, hazelnut ice cream

FIGUES cuites et crues en fine tartelette, sorbet fromage blanc

Raw/cooked fig tartlet, cottage cheese sorbet

Filet de CANETTE DE CHALLANS, pommes et navets cuisins en cocotte au cidre

Challans duckling fillet, apples and turnips cooked in a cocotte with cider

78 Croustillant CITRON JAUNE, CITRON VERT et BASILIC

Lemon, lime and basil crunchy composition

POMME confite la rglisse, crme de Borniambuc Grenadin de VEAU rti, oignons fondants, vrai jus
Roasted veal grenadin, tender onions, cooking jus

78

Crystallized apple with licorice, Borniambuc fresh cream

VACHERIN CONTEMPORAIN POIRE/CARAMEL TOURNEDOS DE BUF et foie gras de canard, pommes souffles, sauce Prigueux
Beef tournedos, fresh duck foie gras, souffled potatoes, Prigueux sauce
PRIX NETS EN EUROS, SERVICE COMPRIS / Selon les dispositions rgies par le dcret n2002-1467 en date du 17 dcembre 2002, le Jules Verne, ainsi que ses fournisseurs, sengagent et garantissent l'origine franaise de toutes leurs viandes t 2013 *boissons non comprises // **4x12 cl et 1x7cl

78

Pear/caramel contemporary vacherin

BABA imbib de lArmagnac de votre choix, Chantilly peu fouette

Baba with Armagnac according to your choice, lightly whipped Chantilly
NET PRICES IN EUROS, SERVICE INCLUDED / According to the legal requirement controls by the decree dated December 17, 2002 n2002-1467, the Jules Verne and its suppliers, engage and guarantee the French origin of all their meats summer 2013 *excluding drinks // **4x12 cl et 1x7cl