Our Menus

(from Monday to Friday lunch, except bank holidays)

STARTERS

Perfect Egg (organic), velouté butternut with roasted ceps

or  Crab bisque with country bread, grated Comté cheese and rouille

or  Plate of prawns and whelks

MAIN COURSES

Freshly caught fish

or  Slow-roasted suckling pig ham with sweet, spiced cider sauce and celery, purée lightly flavored with cinnamon

Selection of cheese or desert

Tendresse chocolat, Warm chocolate mousse, cocoa financier, Arabica coffee ice cream

STARTERS

Duck foie gras, artichoke with Cynar, homemade butter brioche, red berry peppercorns

or Seafood plate (2 huîtres, 4 bulots,

1 langoustine, 4 crevettes)

PLATE OF 9 OYSTERS n°3 from Blainville

MAIN COURSES

Half-salted cod loin with yuzu lemon and nori powder 

Beef fillet served with a foie gras escalope and porcini mushroom sauce

Roasted scallops with vanilla sweet potato emulsion and sweet almond milk

La Voile Blanche signature, Lobster puff pastry, lobster velouté, shellfish marinière (supplément 15,00€)

Selection of cheese 

or CHOICE OF DESSERT FROM THE MENU  

Mises en bouche

Macaron des amoureux (mascarpone, saumon, œufs de saumon)

Entrée

Noix de Saint Jacques , risotto de céleri au vin moelleux, vieux comté

OU

Foie gras, caramel de sangria, chutney ananas, mangue

Plats

Filet de bar, grains de fenouil, émulsion de lait d’amande douce, légumes de saison au beurre d’algue

OU

Duo de filet et ris de veau, velours de céleri à la truffe, mille feuille de pommes de terre

OU

Demi langouste, bisque de homard, risotto aux morilles (sup 10 €)

Dessert

Déclaration sucrée framboise pistache

Coupe des Amoureux