WAGYU BEEF & BEEF HEART
A Japanese beef breed with an incomparableflavor …
Wagyu beef flank steak (BMS 8/9) seared over high heat
Roasted “beef heart” tomato & garden herb sorbet
Tomato consommé & green apples

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Mediterranean Bluefin Tuna
Line-caught “Yellowfin Tuna”
“Cuit de peur” (seared over an open flame) …
Zucchini blossoms from the Hostellerie’s garden
Zucchini caramel with basil & pistachios
“Choron” sauce

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*”BLUE” LOBSTER
Its scarlet color gives no hint of its Breton origins
Like a “Vol-au-vent,” made with pure butter puff pastry, crispy…
The claws and coral, Thermidor-style!
A few chanterelles & Camus artichokes
Wild herb coulis from the Côte de Drolenval

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* DUCK FOIE GRAS
A beautiful, thick slice pan-seared in just a minute
“New Season” beet pickles
Burgundy blackcurrant coulis
Elderberry and beet sauce vierge

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“FARM-RAISED” VEAL TENDERLOIN
Misse Farm in Werbomont
Tenderloin roasted “à feu d’enfer”
Summer truffle, from France, Périgord Noir!
A cloud of veal jus & French-style peas

Or

“BRETON” TURBOT
The King of Fish
Fillet gently cooked in a crust of fresh herbs
Zeeland mussels & herb sabayon
Summer vegetable fricassee & fine herbs
Mussel broth with wine from my region: Chablis

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

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SUMMER 2026 COLLECTION
: Les Gourmandises de Louca

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