Hôtel Beau Rivage - Restaurant l'Eveil des Sens

Huîtres de Cancale Gratinées

Fresh Cancale oysters baked with a delicate herb butter and a hint of local cider, served in their shell.

$28

Filet de Bar Sauvage, Sauce Beurre Blanc

Pan-seared wild sea bass fillet, accompanied by a classic beurre blanc sauce, seasonal vegetables, and a potato purée.

$42

Agneau de Pré-Salé du Mont Saint-Michel

Tender pré-salé lamb from the salt marshes near Mont Saint-Michel, slow-roasted and served with a rich jus and gratin dauphinois.

$39

Tarte Tatin aux Pommes de Bretagne

A classic caramelized apple tart made with local Breton apples, served warm with a scoop of vanilla bean ice cream.

$16