Le Servan menu

A selection of fresh summer vegetables served with creamy fromage blanc and trout roe.

Small, rope-grown mussels served in a mild white curry sauce.

Fresh, raw marinated sardines served on toasted brioche with a side of smoked chili butter.

Crispy fried wontons filled with savory black pudding, served with a side of sweet chili sauce.

A soft-boiled egg served with little gem lettuce, a creamy Savagnin wine sauce, turnips, and black walnuts.

Thinly sliced raw bonito served in a chilled datterino tomato broth, garnished with marigold petals and a touch of chili.

Tender calf's brain seasoned with aromatic spices and finished with a bright lemon butter sauce.

A savory tartlet filled with chanterelle mushrooms and fresh almonds, served with a creamy Thai chili jam sauce.

Grilled cuttlefish served with a tangy tamarind sauce, fresh cucumber, crunchy cashews, and coriander.

Handmade ravioli filled with langoustine and pork, served in a savory shellfish bisque with a hint of spicy peanut.

Line-caught yellow pollock served with Paimpol coco beans and a tangy Japanese-style tosazu butter.

Roasted eggplant served with a bell pepper sauce, summer truffle, and crispy waffle-cut potatoes.

Tender veal sweetbreads served with buttered corn, crispy onion rings, and a savory XO sauce.

A selection of cheeses served with peach fruit paste and a side of green salad.

A light pastry filled with vanilla and chocolate cream, topped with crunchy almond praline.

An apricot and chili ice cream sundae infused with verbena, served with whipped cream and delicate cat-tongue biscuits.

A small pastry tart filled with fresh figs and served with a side of whipped cream.