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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SKREI FROM THE BARENT SEA
Young cod caught off the Lofoten Islands in the Norwegian fjords
Fillet cooked gently in a crust of old Comté cheese
Asparagus from Stephane Longlune
Zeeland mussels with my own wine: Chablis

Or

AGNEAU DE SISTERON
From a hardy breed, the Drôme & Provence are its origins
The saddle is cooked gently then roasted over an open fire
Purple artichoke & crispy “panoufles” braised for a long time
Tannic juice & the first savory marsh beans

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

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SPRING 2026 COLLECTION
Les Gourmandises de Louca

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