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The
Menu

               

The Menu

Starters

Crab and French Caviar
Crab’s legs and claws in a refreshing calamansi vinaigrette by Mr.Montegottero, whipped fennel and yuzu cream,
Granny Smith apple espuma with a few grains of French caviar
€23 (2; 7)

~

Duck Foie Gras from the Domaine
Semi-cooked duck foie gras reminiscent of a stroll in the forest,
roasted hazelnut powder, farmhouse bread cream
 €22 (7)

~

French Arctic Char
Medallion of Arctic Char cooked at a low temperature,
Grenoble condiment with roasted walnut oil, and cauliflower pulp
€ 20 (4; 7; 8)

~

Fillet of duck from our estate au naturel and lightly smoked
Slow-cooked fillet of duck, prepared like a tartare seasoned with lovage, and smoked fillet of duck,
celeriac whipped cream, Williams pear crudité
€ 21 (7; 8; 9)

 

Fish dishes



Erquy Scallops
Roasted Erquy scallops, Jerusalem artichoke prepared two ways: slow-cooked and crushed,
accompanied with a mousseline seasoned with beurre noisette, coral jus
€ 34 (4; 7; 8; 14)

~

Wild Turbot
Turbot roasted in buckwheat butter, roasted celeriac pulp,
layers of celeriac and horn of plenty mushrooms seasoned with black truffle and roast fishbone jus
€ 33 (1; 4; 7; 9)

~

Cod
Cod loin in a herb crust, leeks and potatoes cooked in salted butter,
swede confit disc, light bearnaise sauce
€ 30 (3; 4; 7)

~

Blue Brittany Lobster in 2 courses

1st Course
Claws and knuckles served in a refreshing calamansi
vinaigrette by Mr. Montegottero, avocado pulp and lemon confit, with Granny Smith espuma
(2,7)

2nd Course
Lightly roasted tail, celeriac mousseline, crushed celeriac seasoned with truffle,
lightly salted chicken jus
(2; 4; 7; 9)
€59


Meat dishes



Venison hunted in France
Pan-roasted loin of venison, crushed slow-cooked quince with Tonka bean, red cabbage confit cannelloni,
with a full-bodied jus seasoned with orchard quince juice
€ 36 (12)

~

Roasted suckling pig
Roasted suckling pig, Uncle Ernest’s squash cooked in a gratin,
mushroom pickles, full-bodied herb jus
€ 31 (7)

~

Selected and Matured French Beef
Hung, French beef tenderloin, crushed potatoes,
flavoured with our own farmhouse ham and served with a red-wine sauce
€ 38 (7; 12)

~

French calf sweetbreads
Pan-roasted French calf sweetbread, variation of celeriac confit and roasted walnuts,
full-bodied veal jus
€38 (7; 9; 12)



Vegetarian dishes



Palette of autumn fruit and vegetables
Celeriac pulp and roasted walnut condiments,
Williams pear crudités
€18 (7; 8)

~

Variations of cauliflowers and hazelnuts
Cauliflower whipped cream, roasted hazelnut pulp,
grated romanesco cabbage
€19 (7; 8)

~

Organic Acquerello rice / Autumn truffle
Creamy Acquerello risotto with matured parmesan
and autumn truffle
€25 (7)

~

Pan-fried autumn vegetables
Pan-fried autumn vegetables around an emulsion of potatoes
€23 (7)



Plate of matured cheeses

€14

Our trolley with a selection of cheese matured by the award-winning artisan
cheese maturer Hervé Mons MOF (Meilleur Ouvrier de France) with condiments (7)


Desserts


 
Chocolate and hazelnuts
Light gianduja mousse, pear confit and crispy meringue,
intense hazelnut icecream presented like a mushroom picking
€12 (1; 3; 7; 8)

~

Lemon and bergamot
Light lemon-zest ganache, lemon confit heart with bergamot,
served with arlequin lemon sorbet
€ 12 (3; 7)

~

Le Kaviar du K
The Kaviar du K presented like a mont blanc cream dessert, seasoned with chestnuts,
meringue biscuits, Baileys and chestnut beads, vanilla pod icecream
€12 (3; 7)

~

Half fig / Half grape
Fromage blanc cream like a cheesecake; crispy Govatt, fresh figs and muscat grapes,
vanilla infused with gingerbread icecream
€12 (3; 7; 8)



 
 

The Menus


“K Discovery Menu”
€49


French Arctic Char
Medallion of Arctic Char cooked at a low temperature,
Grenoble condiment with roasted walnut oil, and cauliflower pulp
(4; 7; 8)

or

Fillet of duck from our estate au naturel and lightly smoked
Slow-cooked fillet of duck, prepared like a tartare seasoned with lovage, and smoked fillet of duck,
celeriac whipped cream, Williams pear crudité
(7; 8; 9)

~

Roasted suckling pig
Roasted suckling pig, Uncle Ernest’s squash cooked in a gratin,
mushroom pickles, full-bodied herb jus
(7)

or

Cod
Cod loin in a herb crust, leeks and potatoes cooked in salted butter,
swede confit disc, light bearnaise sauce
(3; 4; 7)

~

Lemon and bergamot
Light lemon-zest ganache, lemon confit heart with bergamot,
served with arlequin lemon sorbet
(3; 7)

or

Half fig / Half grape
Fromage blanc cream like a cheesecake; crispy Arlette, fresh figs and muscat grapes,
vanilla infused with gingerbread icecream
(3; 7; 8)



Additional charge for cheese €14
Our trolley with a selection of cheese matured by the award-winning artisan
cheese maturer Hervé Mons MOF (Meilleur Ouvrier de France) with condiments
(7)



"K Signature Menu”
€75


Menu served for all the table




Crab and French Caviar
Crab’s legs and claws in a refreshing calamansi vinaigrette by Mr.Montegottero, whipped fennel and yuzu cream,
Granny Smith apple espuma with a few grains of French caviar
(2; 7)

or

Duck Foie Gras from the Domaine
Semi-cooked duck foie gras reminiscent of a stroll in the forest,
roasted hazelnut powder, farmhouse bread cream
(7)

~

Erquy Scallops
Roasted Erquy scallops, Jerusalem artichoke prepared two ways: slow-cooked and crushed,
accompanied with a mousseline seasoned with beurre noisette, coral jus
(4; 7; 8; 14)

or

Wild Turbot
Turbot roasted in buckwheat butter, roasted celeriac pulp,
layers of celeriac and horn of plenty mushrooms seasoned with black truffle and roast fishbone jus
(1; 4; 7; 9)

~

Venison hunted in France
Pan-roasted loin of venison, crushed slow-cooked quince with Tonka bean,
red cabbage confit cannelloni, with a full-bodied jus seasoned with orchard quince juice
(12)

or

Selected and Matured French Beef
Hung, French beef tenderloin, crushed potatoes,
flavoured with our own farmhouse ham and served with a red-wine sauce
(7; 12)

~

Our trolley with a selection of cheese matured by the award-winning artisan cheese maturer Hervé Mons MOF (Meilleur Ouvrier de France) with condiments

~

Chocolate and hazelnuts
Light gianduja mousse, pear confit and crispy meringue,
intense hazelnut icecream presented like a mushroom picking
(1; 3; 7; 8)

or

Le Kaviar du K
The Kaviar du K presented like a mont blanc cream dessert, seasoned with chestnuts,
meringue biscuits, Baileys and chestnut beads, vanilla pod icecream
(3; 7)



Including service and tax  

List of allergens


 
1. Cereals containing gluten and cereal-based products.

2. Shellfish and shellfish-based products.

3. Eggs and egg-based products.

4. Fish and fish-based products.

5. Peanuts and peanut-based products.

6. Soya and soya-based products.

7. Milk and milk-based products.

8. Nuts.

9. Celeriac and celeriac-based products.

10. Mustard and mustard-based products.

11. Sesame seed and sesame seed-based products.

12. Sulfur dioxide and sulphites.

13. Lupin and lupin-based products.

14. Mollusc and mollusc-based products.

 

Origin of meats



Veal: France

Beef: France

Lamb: France