BAR DE L’ÎLE DE NOIRMOUTIER
From the Vendée, Bay of Biscay, fished by the “ligneurs de l’Île
The fillet is marinated in local fir wood
Accompanied by confit leek greens & seaweed
Crispy cabbage & wild herbs from Goffontaine
“Saint Vincent” mousseline sauce
To accompanyRoyal Belgian Caviar: €15.00

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New season
MORELS AT CHÂTEAU-CHALON
Vin de voile du Jura, savagnin grape variety, the magic works after 6 years & 3 months
Fine Jerusalem artichoke & mushroom tart from Brialmont Abbey
Bellota Iberico ham & morels with “Château-Chalon” cream

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*Emblematic
SPIDER CRAB
Walter Dubois brings them to us from northern Brittany, from Erquy to here
Delicately shelled flesh
Green asparagus from the Loire Valley & sherry vinegar sabayon
Cabbage fricassee & sauce vierge
Juice from the heads as a light bisque

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*SWEETBREADS
Sweetbread heart, pan-fried golden, crispy…
French peas & wild lamb’s lettuce from Côte de Drolenval
Veal juice & hazelnut butter

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BARENT SEA SKREI
Young cod caught off the Lofoten Islands in the Norwegian fjords
Shower-cooked fillet, scallop mousse & wild garlic
Wild herb coulis & a real wild garlic pesto purée

Or

ROYAL QUAILS FROM THE VOSGES
Quails are boned, marinated and then stuffed with foie gras …
Gently roasted, then lacquered with juice
Artichoke “violet” & pommes soufflées
Perigueux sauce with black truffles

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TASTING OF RAW-MILK AGED CHEESES
Supplement €17 or €9 instead of dessert

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WINTER 2026 COLLECTION
Les Gourmandises de Louca

Chef Tucki and his team can adapt the menu to suit your allergies & specific dietary requirements