- The Suggestions
- Gourmet Dinner
- Inspirations from 27 September to 03 October
- Inspirations from 04 to 10 October
- Inspirations from 11 to 17 October
The Chef’s Suggestions
Tournedos of Large Langoustines
Tamarind Ketchup, Green Melon with Vosges Saffron
40
Genuine Japanese Wagyu from Gunma Province
Just Snacked & Tartar on Fried Rice Leaf
76
Caramelised Veal sweetbread, Sesame Crumble with Wasabi
Noodle & Green Mango Salad, Small Sliced Juice
35
For Amateurs
Caviar from La Maison Mailian, Russian method 30 g
75
Plate of Fresh & Ripened Cheese
Mirabelle plum compote
12
“Fingertips”
Hazelnut Finger & Salted Butter Toffee
Milk Burnt Chocolate & Pana Cotta Sabayon
16
Prices in euros – taxes and services included
The products and vegetables selected by us according to the seasons and their harvest can be replaced at any time,
A list of allergens is available on request.
The “Inspiration” dishes are also offered in the Suggestions section.
Gourmet Dinner
Thursday, Sunday and Monday
3 courses meal by the Chef
Drinks included (two glasses of wine, water and coffee)
58
Prices in euro – taxes ans services included
Products and vegetables selected by us during seasons and harvest times may be replaced at any time.
A list of allergens is available on request.
The “Inspiration” dishes are also offered in the Suggestions section.
INSPIRATIONS FROM 27 SEPTEMBER TO 03 OCTOBER 2020
Served at dinner from Thursday to Monday and Sunday at lunch.
CARAMELISED SARDINE SLICES,
Squash Seed Condiment & Fennel Sorbet
ONSEN EGG & PAIMPOL COCONUT,
Lard shavings from Colonata
OR
FILLET OF BEEF & NORI LEAF,
Spinach Falling & Shimejis Spoom
QUESTCHES TARTLET,
Milk Froth and Praline Ice Cream
3 Courses : 59 €.
4 Courses : 79 €
The products in this menu may change.
The chef will be happy to offer you dishes in the colours of the season.
A list of allergens is at your disposal.
The “Inspiration” dishes are also offered in the Suggestions section.
INSPIRATIONS FROM 04 TO 10 OCTOBER 2020
Served at dinner from Thursday to Monday and Sunday at lunch.
Mikado with Herbs,
Watercress Panna Cotta, Shellfish Salad
Red mullet from the Côtes Bretonnes,
Baked Top Carrots & Tamarind Ketchup
OR
Saddle of Rabbit stuffed with Foie Gras,
Quinoa Tagine, Carrot Juice
Alpaco Chocolate Fondant,
Blackcurrant & Red Curry Sorbet
3 Courses : 59 €.
4 Courses : 79 €
The products in this menu may change.
The chef will be happy to offer you dishes in the colours of the season.
A list of allergens is at your disposal.
The “Inspiration” dishes are also offered in the Suggestions section.
INSPIRATIONS FROM 11 TO 17 OCTOBER 2020
Served at dinner from Thursday to Monday and Sunday at lunch.
Scallops in Carpaccio,
Butternut Confit, Pig’s Foot Tile
Caramelised scallops,
Elderberry Cabbage Rave Raviole, Fermented Carrot Juice
OR
Cute Veal on the Barbecue,
Paimpol Coconut & Miso Condiment, Coriander
Baked Quetsches & Marzipan Biscuit,
Lemongrass ice cream
3 Courses : 59 €.
4 Courses : 79 €
The products in this menu may change.
The chef will be happy to offer you dishes in the colours of the season.
A list of allergens is at your disposal.
The “Inspiration” dishes are also offered in the Suggestions section.
Les roses
fine dining
Rendre hommage aux produits d’une qualité exceptionnelle, révéler le meilleur des ingrédients avec bonheur et gourmandise, voici ma conception de la cuisine.
Alain Pierron
The restaurant is for individuals over the legal age only. Proof of identity must be shown.
FOR NIGHT OWLS!
RESERVATION REQUESTED
OPEN:
FRIDAY & SATURDAY : 18.30 TO 24:00
SUNDAY, MONDAY, THURSDAY : 18:30 TO 22:30
SUNDAY LUNCH 12:00 – 2:00 PM (SINGLE MENU)
Open only for lunch on 25 and 26 December 2020 and 01 January 2021.
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