NOUVEAUX HORAIRES AU RESTAURANT

AFIN DE RESPECTER LE BIEN-ÊTRE DE NOS ÉQUIPES, LE RESTAURANT FERMERA DÉSORMAIS SES PORTES À MINUIT.

• AU DÉJEUNER. : Accueil entre 12h00 et 13h30 (en fonction de l’heure d’arrivée définie à la prise de réservation).
Dernière prise de commande pour le menu Dégustation à 13h30.
Accès à la terrasse ou au salon pour l’apéritif de 12h00 à 13h30.

• AU DÎNER. : Accueil entre 19h00 et 21H15 (en fonction de l’heure d’arrivée définie à la prise de réservation).
Dernière prise de commande pour le menu Dégustation à 21h15.
Accès à la terrasse ou au salon pour l’apéritif de 19h00 à 21h15.
Fermeture du restaurant à minuit.

• AVANT VOTRE VENUE : Merci de prendre connaissance de nos protocoles sanitaires.

PROTOCOLE

EMAIL CONTACT

02 40 88 53 01

Opening times

Lunch Service : from 12:00 am to 1:30 pm
Diner Service : from 7:00 pm to 9:15 pm

Practical information

We thank you in advance for adapting your dress code to the places.

Classification

Gastronomic
1 Michelin Star

Weekly closures

The restaurant is closed on Mondays, Tuesdays and Wednesday for lunch.

Annual closure

No closure planned to date.

Exceptional closure(s)

No closure planned to date.

Our MENUS

Eric Guérin, a certain state of mind…

A deeply human and committed chef

Eric Guérin is the cornerstone of the Mare aux Oiseaux, so much so that they are now indissociable from each other. To understand the process from the kitchen to the plate, the atmosphere prevailing in this establishment, just listen to what the owner has to say…

“I try, in my own way, to make you forget the everyday things, for a few hours, to heighten your senses to reveal the magic in the moment. For me cooking is a language through which my actions and thoughts give the products a special meaning. The crispness whispers in your ears, the smoothness is comforting. I work with hot, cold, cooked, raw, sharp and sweet, to reveal all of the sensuality of my cuisine.

I am committed to protecting the environment. At the Mare aux Oiseaux we prefer mullets to sea basses, weevers to turbots… I try as much as possible to promote the tremendous work of our local and regional producers by prioritizing short distribution channels. I believe that protecting the environment is also about preserving the environment we live in to give you an exceptional experience.

I take care of my staff’s well-being as much as I can so that together we can share our greatest passions and convey this to you when you enter our beautiful establishment.”

MORE INFOS ABOUT ERIC GUERIN

> 3 courses Menu

A stroll in the Brière . Menu

AMUSE BOUCHE + PRELUDE + CHRONICLE + FRIVOLITY + SWEETS – €62

PRELUDES

Poached oyster in autumnal suit, lentils and fermented radish, lardo di Colonata, mustard and spirulina.

Clams and colly-flower.

CHRONICLES

Fish of the moment with wild mushrooms, milk from the farm next door like a macis and nutmeg bechamel.

Boar filet, poivrade sauce and my own squash vinegar.

FRIVOLITY

Like a Mont-Blanc with citrus flavour.

Loacal poached pear in black tea, shortbread biscuit and with pepper.

> 5 courses Menu

Veggie . Menu

AMUSE BOUCHE + 5 DISHES + SWEETS – €82

A five part vegetarian menu, on request and offered on a «carte blanche».

Peck together . Menu

AMUSE BOUCHE + 2 PRELUDES + FISH + MEAT + FRIVOLITY + SWEETS – €85

PRELUDES

The Brièronne mist like autumnal golds, frog legs and smoked eels, corn and Gwell from the farm next door.

Strips of duck foie gras, grapes from the Nantes vineyard and verjus for the last fly of the wild duck.

Scallops tartare, pear from the farm next door, peruvian ground apple and watercress.

Brown butter sauce abalones, rutabaga, crispy hazelnuts, abalone’s livers hazelnut milk.

CHRONICLES

Monkfish « à la Royale », fine stuffing, Coteaux de l’Aubance emulsion.

Roasted partridge with squids, flavored carrots purée, citrus of the moment and carrot tops salt.

FRIVOLITY

Like a Montblanc, flavoured with citrus from the mas Baches.

Iranian black lemon foam, prunes and caramelized almonds.

Like a baba with cider brandy, ras el-hanout creamy and the fisrt apples.

Dark chocolate, whisky and pecan nuts.

> Carte Blanche

Inspirations . Menu

A 5 courses menu, to be ordered for the entire table, suggested in a «carte blanche» spirit to confidently follow Eric Guerin through his secret garden where he finds his inspiration.

> Tasting Menu

Migrations . Menu

A eight courses menu, to be ordered for the entire table, where the chef invites you to discover his creations through different courses selected in the spring collection.