horaires d'ouvertures du restaurant
⧁ informations utiles
- titres_restaurant
menu de Le Stivell
Menu
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Le cocktail festif et sa farandole de mise en bouches
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Les beureks de Homard bleu
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Crème de Langoustines au cidre de Bretagne
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Granité aux pommes
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Saints Jacques contisées aux Cèpes
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pressé de Panais à la moutarde au Mout de raisins
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le croustillant de brie de Meaux miellé
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petite salade de mâche mimosa
MENU DU TERROIR
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The morgates of our coast(ribs) with the cream of étrilles coloured with saffron
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Quail's nets of chanteloup in the sour(sharp) - sweet And its taboulé in spices
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The plate of cheeses in the choice and its colorful salad or
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The sandwiches of Timanoix swept down on bed of salad
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The jar of cream vanilla Bourbon in the former(ancient) and its tile(blow) of black wheat
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The pommé caramelized in dried fruits and his coolness of vanilla
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The feuillantine of sprinkled with parsley seafoods
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The lost muesli bread and its crystallized pears
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The merrine of the sea in three fishes cremates light in dulses
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Kouing Amman of scaër and its jam of apricots
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pancake of black wheat in the andouille of Guémené or six cold or warm oysters of the Gulf
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The sauerkraut of the sea
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The duck breast in gastric of honey and raspberry
GOURMET'S MENU THE BISQUINE
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- the pinkish burned out duck breast and its honeyed juice in raspberries
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- The warm duet of Roquefort and hammers on a sandwich of bread muesli
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- The fine tart in citrus fruits
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- the assortment of chosen flavours
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- the bouillonade of lobster in the small vegetables
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- the fried of gambas and scampis in hulls
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- the pebbleweave in the vouvray
MENU IZENAH
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The fringe of tab of calf (VBF) in spring stew
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the Fried of walnut of holy Jacques on bed of julienne vegetables, cremated juice
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The beautiful Charolais rib steak ( VBF) burned out in the spices of Provence
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Gougeonnette of fishes noble in hulls(shells) in corolla of pancake of black wheat
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The assortment of refined cheeses and colorful sound of salad
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The fine tart in the caramelized apples
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The albuna hammers and its cream in the cinnamon
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The sliding loop in the chocolate freezes pistachio nut
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The Breton cake in the rhubarb
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The cold market gardener of shellfishes And hiscoulis of fresh tomatoes in the basil
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The garden of the chosen flavours
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The escalope of liver of duck in the chouchen
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9 cold oysters of the gulf
Avertissement:
Les informations présentes sur ce menu et les prix affichés sont susceptibles de ne pas être à jour. Merci de vérifier ces informations directement auprès de l'établissement concerné. 1001 Menus ne pourrait être tenu responsable pour aucune modification de prix. Les informations affichées n'impliquent pas forcément une relation entre 1001 Menus et le commerce.
