Polishing the menu…
Polishing the menu…
A CULINARY JEWEL IN AUDIERNE'S HEART
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Coquilles Saint-Jacques Gratinées
Fresh Audierne scallops baked in a creamy white wine sauce with Gruyère cheese and breadcrumbs.
$28
Filet de Bar à la Plancha
Pan-seared local sea bass fillet served with seasonal vegetables and a delicate lemon-butter emulsion.
$26
Agneau de Sept Heures
Slow-cooked lamb shoulder braised for seven hours until fork-tender, accompanied by a rich jus and potato gratin.
$32
Tarte Tatin Maison
Classic caramelized apple tart served warm with a scoop of vanilla bean ice cream.
$10