Restaurant Le Prieuré

Chef's suggestions**

First Course

Medley of seasonal vegetables on a delicate Parmesan and rosemary crust, Fresh Rove goat cheese with a perfumed hint of crushed flowers - 42€

Cod loin fillet served un- and slow-cooked Potatoes warmed with olive oil and “Tuber aestivum” summer truffles - 42€

Prime Brittany langoustines, barely seared, Delicate ravioli en gélée with a savoury bouillon, cauliflower à la royale with fresh French caviar from the Aquitaine region - 44€

Main Course

Flash-fried fillet of wild John Dory, Gently stewed fennel and Aquitaine Caviar , Brittany cockles with a tomato/celery condiment - 48€

White sea bass dressed in green, Surf n’ turf style green peas fresh from the farm, slow-simmered with shellfish jus, Vegetable mousseline with a taste of the sea - 46€

Saddle of lamb glazed with reduced cooking juices, Fresh sheep cheese cannelloni with wild herbs - 46€

Dessert

Pure Caribbean chocolate and Tonka bean finger Raspberries in a delicate lime jelly - 18€

Provence apricots slow-cooked and served as a naturally tart marmalade, White chocolate and rosemary mousseline sauce, apricot liqueur sorbet - 18€

Wild strawberries and rose/lemon scented geranium, Mascarpone cream with tropical vanilla - 18€

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