33 (0)2 98 67 00 47

The menus

46 or 52€

For lunch on Wednesday, Thurday, Friday and Saturday (except bank holiday).

52€

With

Glass of red or white wine (12 cl)

Starter, main dish & dessert

suggested by the Chef.

46€

With

Glass or red or white wine (12 cl)

Starter & main dish

or

Main dish & dessert 

suggested by the Chef

 


 

81 € without drinks

Appetizer

Starter

Pressed Brown crab with herbs, Jerusalmen artichoke & wakame seaweed in schalot an tosazu vinaigrette, coconut milk and Thai curry
Or
Scallops of the bay, horseradish cream, poched farm egg.
Or
Cupped Oysters "Perle Noire" Cadoret, lightly warm, Parsnip cream & parsley butter.

Main dish

John Dory fillet, sweet pepper hollandaise sauce, Coco de Paimpol, cabbage & garden carrots.

Ou
"Burgaud" duck supreme, brown stock with spices & wine-poached pear, vegetables in poultry stock, mustard seeds.

Cheese

Fromage blanc (cream cheese) from "Restedern Farm", sweet or savory with fresh herbs..
Or
Cheese plate of the country and besides (selected by Sten Marc), cocoa bread with dried fruit, jam..

Dessert

Homemade Baba & "Guyot" pear, Diplomat cream, pear liqueur.
Ou
Sweet chocolate passion, chocolate ice cream, jelly & exotic fruit coulis.
Ou
Candied apple fondue "Reine des Reinettes", buckwheat ice cream, dulce de leche, cider liqueur.

 

Small treats are homemade. To avoid further waiting, we kindly ask you to order your desserts at the beginning of the meal.

 


 

106 € without drinks

Appetizer.

Starter

Blue lobster, marbled with foie gras & smoked eel, French green asparagus & creamy dashi.

Main dish

Roasted farm pigeon from Louargat "with blood", buttered vegetables with poultry broth.
Or
Sea bass fillet with herb butter, wild mushrooms & lemony onions jelly.

Cheese

Roquefort cheese nougat "like a mendiant" & cocoa bread.

Dessert

Candied lemon, lemon cream & mango mousse, citrus ice cream.
Or
Roasted fresh figs with blackcurrant ratafia, blackcurrant sorbet..

 

 


 

142 € without drinks

* Menu served for the whole table

Appetizer

Starter

HBlue lobster, marbled with foie gras & smoked eel, French green asparagus & creamy dashi.

Main dish

1/2 Roasted farm pigeon from Louargat "with blood", buttered vegetables with poultry broth.
Then
Sea bass fillet with herb butter, wild mushrooms & lemony onions jelly.

Cheese

Roquefort cheese nougat "like a mendiant" & cocoa bread.

Dessert

Candied lemon, lemon cream & mango mousse, citrus ice cream.
Or
Roasted fresh figs with blackcurrant ratafia, blackcurrant sorbet..

 

Small treats are homemade

We do not offer alternatives for people allergic to the products in our menus and à la carte.

 

L'hôtel de Carantec
Restaurant Patrick Jeffroy


20 rue du Kelenn
29660 CARANTEC

33 (0) 2 98 67 00 47


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