Menus de la maison de kerdiès overview

starters

• Soupe de poissons de nos côtes with its classic rouille, a comforting fish soup that captures the essence of Breton waters.
• Fresh oysters from Sterec — available in 6 or 9 pieces depending on your menu choice — offering a briny, oceanic delight.
• Marinated poulpe (octopus) paired with a tartare of seaweed and cauliflower, showcasing creative uses of local marine ingredients.
• Saucisse de Molène served with balsamic leeks and condiments, a savory nod to regional specialties.
• Poached egg accompanied by a bouillon of lentins from Saint-Pol and red cabbage, balancing richness with fresh vegetal notes.

mains

• The freshest catch of the day, prepared according to seasonal availability and accompanied by a flavorful matelote sauce or bisque of crustaceans for a rich, maritime experience.
• Confit paleron of beef with smoked spices, delivering a succulent and deeply flavored meat dish.
• A cocotte of lamb tagine with dried fruits, blending savory richness with delicate sweetness for a hearty main.

desserts

• Kouign Amann served with vanilla ice cream and salted butter caramel, a beloved Breton classic that perfectly balances buttery sweetness and creamy coolness.
• Mango mousse with Isigny fromage blanc, lime, and coriander oil for a refreshing and fragrant finish.
• Reimagined Black Forest cake with cherry gel, Fougerolles cherries, and verbena ganache, offering familiar flavors with a modern twist.
• Grand Marnier sphere with orange marmalade and crunchy chocolate biscuit, a delightful finale combining citrus brightness and rich chocolate textures.

drinks and specials