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1 welcome to Pourquoi Pas restaurant - Caring about highlighting the rich Brittany Terroir in a sustainable approach, we would like to thank our local producers for their passion and expertise La boulangerie Mamie our baker & Alg Emeraude from Saint-Lunaire La Maison Daniel delivering us local potatoes, vegetables, herbs and fruits, and also organic vegetables from Anthony Josse, Saint-Lunaire It is also from this initiative that we chose to use Nordaq Fresh an environmentally friendly water, produced and filtered in-house by a patented system of filtration. This water offers an exceptional quality with a neutral taste and invites us to adopt a sustainable behavior and reduced our carbon footprint. And obviously we would like to thank every actor who is helping our restaurant to be an eco-friendly haven. Julien Hennote The Chef
2 The Chef Menu 2 courses 28 3 courses 35 Only served at lunch except weekends, bank holidays and bank holidays eve Lord Hamilton Menu 55 Scallops, cauliflower and young leek Cannelloni of veal with tomme from Hirel, pumpkin and gremolata Emulsion of Bellevue blue cheese, Breton whiskey and beetroot sorbet Fine crispy cocoa leaves, coconut milk ice cream and chocolate
3 Lyona Faber Menu 75 Scallops, cauliflower and young leek Short tart with porcini mushrooms, roasted bacon and tart fig pulp Abalone from our coast, Nero di Toscana and mustard sabayon John Dory cooked with Breton kombu, nipple garlic and Ao Nori crunchy Emulsion of Bellevue blue cheese, Breton whiskey and beetroot sorbet Pancake soufflé with Williams pear, nuts and flowing caramel
4 Gourmet Promenade 85 This menu will be the same for all our guests Scallops, cauliflower and young leek Short tart with porcini mushrooms, roasted bacon and tart fig pulp Abalone from our coast, Nero di Toscana and mustard sabayon John Dory cooked with Breton kombu, nipple garlic and Ao Nori crunchy Cannelloni of veal with tomme from Hirel, pumpkin and gremolata Emulsion of Bellevue blue cheese, Breton whiskey and beetroot sorbet Fine crispy cocoa leaves, coconut milk ice cream and chocolate Pancake soufflé with Williams pear, nuts and flowing caramel
5 To begin Scallops Cauliflower and young leek Short tart with porcini mushrooms Roasted bacon and tart fig pulp Abalone from our coast Nero di Toscana and mustard sabayon To continue John Dory cooked with Breton kombu Nipple garlic and Ao Nori crunchy Cannelloni of veal with tomme from Hirel Pumpkin and gremolata To finish Emulsion of bellevue blue cheese Breton whiskey and beetroot sorbet Fine crispy cocoa leaves Coconut milk ice cream and chocolate Pancake soufflé with Williams pear Nuts and flowing caramel All our prices are including VAT All our bovine meat is of French origin All courses are Home-Made and cooked on site from unrefined products
6 Food and Wine Agreements Our sommelier selected wines by the glass to accompany your meal with harmony. Food and Wine - 2 glasses 20 Food and Prestige Wine - 1 glass 20 All our prices are including VAT All our bovine meat is of French origin All courses are Home-Made and cooked on site from unrefined products
7 Awards - The Pourquoi Pas Restaurant has been distinguished by the Michelin Guide among its most beautiful addresses and also rewarded for the quality of its cuisine. The Gault et Millau guide has awarded to the restaurant Pourquoi Pas two Toques, placing it to the rank of leader s tables. Michelin Quality Plates Michelin The most beautiful addresses Gault & Millau Leader s tables
welcome to Pourquoi Pas restaurant -
welcome to Pourquoi Pas restaurant - Caring about highlighting the rich Brittany Terroir in a sustainable approach, we would like to thank our local producers for their passion and expertise La boulangerie
Welcome to «Pourquoi Pas» restaurant - Welcome to «Pourquoi Pas» restaurant -
Welcome to «Pourquoi Pas» restaurant - Caring about highlighting the rich Brittany Terroir in a sustainable approach, we would like to thank our local producers f their passion and expertise. Welcome to
Chef : Benoît Witz and his team. «Living well, looking good». The light and refined cuisine offers a subtle blend of wellness and gastronomy.
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We wish you a fantastic dining experience.
Whilst we endeavour to keep our web-site as up to date as possible, our menus may be subject to last minute changes. For the very latest information please contact our reception team. For lunch our Seasonal
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Welcome to Restaurant Noble, where my team and I want to surprise you with our culinary
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InFormal Kitchen TASTES: PRODUCTS PREPARED AND RECOMMENDED BY OUR CHEFS JAMS, SAUCES, BREAD FIND MORE DETAILS IN THE MENU OR ASK OUR WAITERS
InFormal Kitchen TASTES: PRODUCTS PREPARED AND RECOMMENDED BY OUR CHEFS JAMS, SAUCES, BREAD FIND MORE DETAILS IN THE MENU OR ASK OUR WAITERS www.informalkitchen.pl www.facebook.com/informalkitchen/ @informal.kitchen