Enjoyeuse Magazine

Published December 23, 2023

 

L'Artichautthe Hôtel de l'Abbaye's bistronomic restaurant, is Enjoyeuse magazine's favorite!

Back to news

Menu l'Artichaut

La Découverte

3 courses - 39 euros

Accord 3 glasses 10 cl - €33

 

Burgundy snails en meurette, psmoked pork belly and button mushrooms, quail eggs

or

Cream of sweet potato soup, kalekale crisp, sage nage and roasted walnuts

-

Creamy arancini with abundance, potimarron and marrons glacés, Etrez cream, young seasonal sprouts

or

Fillet of red mullet cooked a la plancha, crème de poissons de roche au safran, steamed potatoes, baby carrots and fennel

-

Trilogy of cheeses from the 'Chez Augustin' cheese dairy

Supplement - €14

-

Lemon Entremet

Pepper, clemon cream, Timut pepper ganache, hazelnut cookie, lemon sorbet

or

Vanilla - Pear Entremet

Mvanilla mousse, pear insert, almond cookie, pear jelly

The Abbey

3 courses - 58 euros

Accord 3 glasses 10 cl - €33

 

Pan-fried escalope of foie gras

Seasonal mushrooms, tonka bean emulsion, toasted bread chips

or

Pâté croûte

Sweetbreads, black pudding, pistachios

-

Roast rack of pork, panais and Jerusalem artichoke mousseline, reduced rosemary jus

or

Saint-Brieuc Bay scallops, gpotato nocchi, broccoli mousseline, spinach coulis with hazelnut butter

-

Cheeses at their peak from the 'Chez Augustin' cheese dairy

Supplement - €14

-

Entremet Lemon - Pepper, clemon cream, Timut pepper ganache, hazelnut cookie, lemon sorbet

or

Le Chocolat Café

Bailey's ganache, milk chocolate cream, hazelnut mousse, cookie and chocolate ice cream

or

Entremet Vanille - Poire, mvanilla mousse, pear insert, almond cookie, pear jelly

 

L'Artichaut

6 courses - 78 euros

Accord 4 glasses 10 cl - € 44
Accord 5 glasses 10 cl - €55

 

Embark on a gastronomic journey with our 6-course tasting menu, featuring the creativity of our chef.

Our Appetizers / 2 Starters / 2 Main Courses / 2 Desserts

 

Served every evening - Last order taken at 8:45 p.m.

A single menu for the whole table

 

Children's menu

Main course: 17 euros - 2 courses: 24 euros

Sweet potato soup
Crispy kale, sage nage and roasted walnuts
-
Market peach with French fries or vegetables
or
Farm chicken supreme with fries or vegetables, sweet potato velouté
-
Scoop of homemade organic ice cream - 3.50 euros

 

Children up to age 12

Inputs

  • Burgundy snails in meurette sauce

    17€

  • Pan-fried escalope of foie gras

    19€

  • Sweet potato soup

    16€

  • Paté en croûte or boudin

    19€

Dishes

  • Red mullet filet à la plancha

    28€

  • Roast rack of pork

    31€

  • Saint Jacques de la baie de Saint Brieuc

    34€

  • Creamy Arrancini with abundance

    25€

  • Suggestion of the month: the chef's royal hare

    55€

Desserts

  • Lemon - Pepper Entremet

    10€

  • Le Chocolat Café

    12€

  • Vanilla - Pear Entremet

    12€

Lunch menus

Market Menu

At lunch from Tuesday, December 10 to Friday, December 13

2 courses €25, 3 courses €29

 

Accord 3 glasses 10 cl - €33

 

Half-cooked bonito fillet, avocado cream and samphire

or

Lentil dahl with coconut milk and curry

-

Beef flank steak, breadcrumbs and broccoli

or

Scottish salmon steak, fragrant quinoa, cream of carrot soup

-

Madeleine with Abbey honey, vanilla ganache and grapefruit sorbet

or

Caribbean chocolate mousse, hazelnut ice cream, cocoa nib tuile

Discovery Menu

Lunch and dinner, 3 courses - 39 euros

Accord 3 glasses 10 cl - €33

 

 

Burgundy snails en meurette, psmoked pork belly and button mushrooms, quail egg

or

Cream of sweet potato soup, kalekale crisp, sage nage and roasted walnuts

-

Creamy arrancini with abundance, potimarron and marrons glacés, Etrez cream, young seasonal sprouts

or

Fillet of red mullet cooked a la plancha, crème de poissons de roche au safran, steamed potatoes, baby carrots and fennel

-

Trilogy of cheeses from the 'Chez Augustin' cheese dairy

Supplement - €14

-

Lemon Entremet

Pepper, clemon cream, Timut pepper ganache, hazelnut cookie, lemon sorbet

or

Entremet Vanille - Poire, mvanilla mousse, pear insert, almond cookie, pear jelly

Inputs

  • Burgundy snail meurette

    17€

  • Pan-fried foie gras escalope

    19€

  • Sweet potato soup

    16€

  • Paté en croûte or boudin

    19€

Dishes

  • Red mullet filet à la plancha

    28€

  • Roast rack of pork

    31€

  • Saint Jacques de la baie de Saint-Brieuc

    34€

  • Creamy abundance arrancini

    25€

  • Suggestion of the month: the chef's royal hare

    55€

Desserts

  • Lemon - Pepper Entremet

    10€

  • Le Chocolat Café

    12€

  • Vanilla - Pear Entremet

    12€