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The
Menu

               

The Menu

Starters

A bite caviar
Tasting of 15g Caviar Baeri served with lukewarm blinis and
whipped yuzu cream
38 €

~

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 presented to look like a black truffle, with a
chicken broth jelly and gold leaf
22 € (8)

~

Cod from Brittany
Cod medallion cooked at a low temperature, potato confit  and smoked farmhouse cream by Bordier, horseradish condiment
20 € (1, 4, 7)

~

Snails by Daniel from the Grange aux Escargots
A few snail korsmeskies (fried snail balls) prepared Villeroy style, parsley pulp, roasted garlic espuma and snails rolled in herb butter
21 € (1, 3, 5, 7, 14)

 

Fish dishes



Erquy Scallops
Roasted Erquy scallops, Jerusalem artichoke prepared two ways, slow-cooked and crushed, accompanied with a mousseline seasoned with beurre noisette
and coral jus
35 € (4, 7, 8, 14)

~

Sole fished in small boats / leeks
Medallion of sole under a sail of leeks, razor clams in brine,          
gnocchi  in seaweed butter
31 € (1,3,4,7)
~

Haddock from Brittany / chicory / parsnips
Breaded Brittany haddock, petal of fresh chicory, parsnip mousseline,
served in a juswith droplets of hazelnut oil
31 € (1,4,7,8)
~

Blue Brittany Lobster in 2 courses

1st Course
Claws and knuckles salpicon seasoned with Madras curry, avocado pulp, long white turnip scales (2)

2nd Course
Griddled lobster tail, parsnip pulp and various textures of heritage vegetables,
lightly salted jus
(1, 2, 7)
€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)

~

French veal
Slow-cooked veal medallions dusted with hazelnut and chestnut slivers,
roasted salsify in sweet onion butter,
celeriac pulp and full-bodied jus
32 € (1, 7, 9)

~

Selected and Matured French Beef
Hung, French beef tenderloin, crushed potatoes, flavoured with our own farmhouse ham and served with a red-wine sauce
39 € (7, 12)

~

French Veal sweetbreads
Pan-fried veal sweetbreads on slivers of walnut and mace, various textures of celeriac, Brussel sprout petal and full-bodied jus
38 € (1, 7, 9, 12)



Vegetarian dishes



Palette of winter fruit and vegetables
Celeriac pulp and roasted hazelnut condiment,
Apple crudités
with crispy farmhouse breadcrumbs
19 € (1, 7, 9)

~

Variation of potatoes and parsley
Confit potatoes in smoked salt, grated chestnuts,
parsley coulis
19 € (1, 7)

~

Organic Acquerello rice and black truffle
Creamy Acquerello risotto with matured parmesan
and black truffles
29 € (7)

~

Pan-fried winter vegetables
Pan-fried winter vegetables and roots
around an emulsion of potatoes   
23 € (1, 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, presented like a
mushroom picking intense hazelnut ice cream
12 € (1, 3, 7, 8)

~

Le Kaviar du K

Le Kaviar du K presented like an Irish coffee, chocolate/coffee cream by Cluizel, light mascarpone flavoured with whisky, coffee beads, roasted coffee ice cream
12 € (1, 3, 7)

~

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

~

Exotic fruits

Pineapple cream, passion fruit coulis, litchi and lime espuma,
exotic fruit sorbets
12 € (1, 3, 7)



 
 

The Menus


“K Discovery Menu”
€49


Cod from Brittany
Cod medallion cooked at a low temperature, potato confit and smoked farmhouse cream by Bordier, horseradish condiment
(1, 4, 7)

or

Snails by Daniel from the Grange aux Escargots
A few snail korsmeskies (fried snail balls) prepared Villeroy style, parsley pulp, roasted garlic espuma and snails rolled in herb butter
(1, 3, 5, 7, 14)

~

French veal
Slow-cooked veal medallions dusted with hazelnut and chestnut slivers, roasted salsify in sweet onion butter,
celeriac pulp and full-bodied jus
(1, 7, 9)

or

Haddock from Brittany / chicory / parsnips
Breaded Brittany haddock, petal of fresh chicory, parsnip mousseline, jus with droplets of hazelnut oil
(1,4,7,8)


~

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

or

Exotic fruits
Pineapple cream, passion fruit coulis, litchi and lime espuma,
exotic fruit sorbets
(1, 3, 7)



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”
€78


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 presented to look like a black truffle, with a chicken broth jelly and gold leaf
(8)

~

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

Sole fished in small boats / leeks
Medallion of sole under a sail of leeks, razor clams in brine,
gnocchi in seaweed butter
(1, 3, 4, 7)

~

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

~

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

or

Le Kaviar du K
Le Kaviar du K presented like an Irish coffee, chocolate/coffee cream by Cluizel, light mascarpone flavoured with whisky, coffee beads, roasted coffee icecream
(1, 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