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Les Entrées
  • Simply poached oysters from the Boutrais family, makrut lime scented beets
    24.00€
  • Gougère pastry stuffed with wild mushrooms, garlic and parsley, red kuri squash purée, button mushroom slices and aged comté cheese flakes
    25.00€
  • Ballottine of natural duck foie gras, tropical and citrus fruit chutney
    24.00€
  • Tartare of Erquy Bay scallops and arctic char with lemon and seaweed, market fresh carrots
    25.00€
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Les Poissons de pêche
  • Cod steak, poached in turmeric-scented milk, glazed salsify, chive coulis
    34.00€
  • Whiting steak meunière, endive and apple compote, cider sauce
    32.00€
  • Grilled monkfish steak, cooked and raw celeriac, brown butter watercress coulis
    42.00€
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Les Viandes
Sauf indication contraire, toutes nos viandes proviennent d'animaux nés, élevés et abattus en France
  • Chicken supreme from Alice’s farm roast with tandoori spices, sunchoke au gratin wrapped in a cabbage leaf Pot-au-feu beef stew, scented with coriander
    36.00€
  • Sautéed Aubrac beef tenderloin, Reblochon cheese sauce, tartiflette croquette, red onion pickles
    44.00€
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Les fromages
  • Platter of seasonal cheeses, selected by the Quatre homme cheese store “Meilleur Ouvrier de France”
    16.00€
  • Creamed Roquefort cheese with walnuts, baby greens salad
    14.00€
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Les desserts
  • Pear and milk caramel in a chocolate dome. Confit pear, pear sorbet and speculoos cookie
    16.00€
  • Quince baba sponge cake, Granny Smith apple cubes, Sichuan pepper Chantilly cream
    16.00€
  • Pineapple carpaccio marinated in lemon thyme, light coconut mousse and shavings, rum flavored cream
    16.00€
  • Molten chocolate cake with "Fortissima" Pralus, verbena core, melon sorbet
    16.00€
  • Medley of homemade ice cream and sherbet, diamond shortbread
    14.00€
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Menu découverte
Du 18 au 22 novembre
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Starter
In choice
  • Spring roll with smoked duck breast, sucrine and grapefruit salad
  • Fish soup
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Dish
In choice
  • Black pudding from Aveyron with apples and potatoes, mesclun
  • Roasted Red Label Scottish salmon steak, pan-fried mushrooms in persillade
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Dessert
In choice
  • Lemon meringue tartlet
  • Crepe suzette
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Menu Dégustation
Préparé pour l'ensemble de la table
Menu Seul 75 € / personne
115 € avec l'accord mets et vins
  • Ballottine of natural duck foie gras, tropical and citrus fruit chutney
    7 cl IGP Collines Rhodaniennes « Bien A Vous » 2018 – Les Terriens
  • Tartare of Erquy Bay scallops and arctic char with lemon and seaweed, market fresh carrots
    7 cl Pouilly-Fumé « La Moynerie » 2018 – Michel Redde & Fils
  • Cod steak, poached in turmeric-scented milk, glazed salsify, chive coulis
    7 cl Crémant de Bourgogne Brut Blanc de Noir – Domaine Lamarche
  • Trou normand: lemon sorbet and Botanist’s Gin
    Supplément 7€
  • Sautéed Aubrac beef tenderloin, Reblochon cheese sauce, tartiflette croquette, red onion pickles
    7 cl Côtes-du-rhône « Boomerang » 2018 – Gr Vins
  • Creamed Roquefort cheese with walnuts, baby greens salad
    Supplément 7€
  • Quince baba sponge cake, Granny Smith apple cubes, Sichuan pepper Chantilly cream
    7cl Pacherenc-du-Vic-Bihl moelleux 2017 – Strateus, Simon Ribert