Menu des Templiers


Langoustine carpaccio, tartare bar horseradish
and fresh herbs, and heirloom tomatoes
aromatic vinaigrette.

Fillet of Saint-Pierre scales zucchini,
crushed knives with samphire and butter
sparkling cider.

Small oxtail ravioli with wood mushrooms,
creamy foie gras.

Lamb chops of Prés Salé
braised savory, endive confit and small peas.

Cheese board (10 €).

Peach gratin, almond milk ice.

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