Dinner in kokoro

Autumn 2023

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To start…

- Pig cromesquis (smoked foot & ribs) 5pc, capers and chives 9€

- Artichoke puree, toaster bread 6,5€

- Monkfish rillettes oiled with dill 8€

 Starters 

- Chard soup and sweet garlic 12€

 -Fricassee of « label rouge » mussels, 

bread crumbs, lamb and cashew nuts 14€

 - Pike « Blanc manger », seasonal vegetables,

 lemon 1/2 salt and black pepper 15€

 - Pork terrine « loin & breast »  pickled vegetables 11€

Main course

- Young spinach sautéed, figs, smoked egg, fennel oil, zucchini flower and lentils from the Champagne region

with peanuts praline 22€

- Black Angus Irish beef cheek confit, sauce red wine* 27€

- Monkfish medallion, beurre blanc with sorrel* 28€

- Pigeon from Vendée in 2 cookings,

half 25€ whole* 35€

-Aveyron milk-fed veal chop, chanterelles, clear juice and raw cream* 30€ 

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 *the dishes are served with some seasonal vegetables :

 Cocos de Paimpol, tomatoes, fried eggplant,

 blackcurrant/pickle condiments and marigold flower coulis

Cheeses & desserts

- Assortment of A.O.C cheeses 10€

(Cantal Entre-Deux and Roquefort with raw milk)

- Warm crumbly tart with cherry tomates, melon and blackberry jelly, verbena ice cream 11€

- Roasted figs & verjucy grapes cream flavored with fig tree leaf, milk ganache and Florentine shortbread  11€

-Parisien flan with Madagascar vanilla, summer strawberry Charlotte 11€

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*Our bread is homemade with natural sourdough

and organic millstone flours.

Net prices and service included-checks are not accepted

All meat is of French OR Irich origine

If you have any allergies or intolerances, please let us know.