NOUVEAUX HORAIRES AU RESTAURANT
AFIN DE RESPECTER LE BIEN-ÊTRE DE NOS ÉQUIPES, LE RESTAURANT FERMERA DÉSORMAIS SES PORTES À MINUIT.
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.
We thank you in advance for adapting your dress code to the places.
Eric Guérin, a certain state of mind…
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.”
AMUSE BOUCHE + PRELUDE + CHRONICLE + FRIVOLITY + SWEETS – €62
Poached oyster in autumnal suit, lentils and fermented radish, lardo di Colonata, mustard and spirulina.
Clams and colly-flower.
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.
Like a Mont-Blanc with citrus flavour.
Loacal poached pear in black tea, shortbread biscuit and with pepper.
AMUSE BOUCHE + 5 DISHES + SWEETS – €82
A five part vegetarian menu, on request and offered on a «carte blanche».
AMUSE BOUCHE + 2 PRELUDES + FISH + MEAT + FRIVOLITY + SWEETS – €85
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.
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.
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.
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.
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.
STARTER + MAIN COURSE + DESSERT – served until 12 years old – €35
Pear and scallops.
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Fish of the moment, milky béchamel, potatoes and mushrooms.
or
The Obélix feast and seasonal vegetables.
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Viens choisir ton dessert en pâtisserie.
Don’t miss our
Menu €280 per person and excluding drinks.
All the information to come from the end of November.
USEFUL LINKS
RESTAURANT MENUS (PDF)
BROCHURE (PDF)
SEMINAR (PDF)
FACEBOOK
INSTAGRAM
LINKEDIN
ERIC GUERIN (Official Website)
Eric Guérin Group – © copyright 2019 – A creation of Ben&Jul Agency – Legal and Credits – Personal Data