New Menu at la Table du Clos

1 February 2017

Our chef Cédric RAVAUD and his team, inspired by their brand new cuisine, are delighted to present our new menu “Winter Treats” at la Table du Clos.

Around the seasonal products and in collaboration with local producers,
come and taste our new menu:

  • Truffle-like organic chicken, celery emulsion
  • Papin oysters, apple-shallot, honey sabayon
  • Skrei cod, cockles from our coast
  • Challans quail cooked on the carcass, Mr Brilloux’s « Foie gras »
  • Line-caught sea bass cooked in Poitou butter
  • Fresh and candied citrus fruit, cognac baba1
  • Milky caramel chocolate with Ré Island salt crystals…

And so many other surprises to discover around a drink at the Bar du Clos which also enjoyed a refreshing,

Gastronomically yours!