TO START OR TO FINISH ON A FINE TOUCH!

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Deirdre Robinson
6 years ago
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1 TO START OR TO FINISH ON A FINE TOUCH! To discover glass Absinthe from Montmartre served traditionally at the fontain... 8,50 Corsican Muscat - Catarelli wineyard... 9 Coteau de l Aubance - Richou wineyard... 8,50 Champagne! bottle glass From owners: Domaine Denis Robert or Louis Dehu Domaine Fleury, Champagne rosé AB Gosset Brut Great Réserve Le Kir «Mascotte» Sparkling wine with : blackcurrant, blackberry or peach..10 Le Kir Royal Champagne with: blackcurrant, blackberry or peach liquor 13,5 Homemade! The Américano 13,5 The Spritz 11 Shellfish and Crustacean from our seafood bench Pink shrimps from Dakar... 12,50 Pink shrimps from Madagascar King prawns from Madagascar Small greys shrimps Jumbo Scampi... 4,50 Crab A portion of whelks... 8 A portion of winkles... 9 A warty venus (on season)... 2,80 A Carpet shell... 2,80 A dog cockel ,50 A Tarbouriech raw mussel... 1,70 A clam... 6 Lobsters : A live Brittany Lobster g at 14, or A live Canadian Lobster-100g at 11 Proposed : - roasted with seaweed butter and quinoa risotto - casserole with sea and earth vegetables - armoricane fashion - chilled with «aïoli» A live Spiny Lobster according to market prices Our oyster seller s recommendation

2 Oysters The Cancale oysters from Brittany by 6 JEAN D CANCALE (natural spat) Les Fines de Cancale Very large n 1 18,6 Medium n 3 17,4 Medium n 4 15,6 Les Plates de Bretagne Very large n 00 33,6 The oysters from Normandy by 6 Les Huîtres de «Monsieur Jean-Paul» : Jean-Paul Garnier à Blainville (natural spat) Les Pleines Mer d Agon-Countainville Large n 2 18,6 Pool of Marennes-Oléron by 6 Les Huîtres de Roland Lambert à Bourcefranc «L Emeraude», Spéciale Verte Large n 2 25,8 Les Spéciales Lambert Medium n 4 19,8 Les Fines de Claire Medium n Spéciales de la Maison Gillardeau Medium n 3 25,8 Pool of Arcachon by 6 La Cabane des «3b» de la famille Bidart à La Teste de Bush (natural spat) Les Fines d Arcachon Medium n 3 19,5 The oysters from Thau in Mediterranean sea by 6 The Pink Oysters from Tarbouriech Cadoret in Marseillan Specials «Pink and Sunny» Large n 2 33,6

3 Compositions Discovery of exceptional 89 4 Cancale n 1 4 Pleine Mer de Normandie n 2 4 Special Tarbouriech n 2 4 Belons n 00 4 Emeraude n 3 4 Special Lambert n 4 The seafood plate 33 3 Fines de Cancale n 4 3 Carpet shell 3 Raw mussels 3 Dog cockle 3 Pink shrimps 1 Portion whelks The Mascotte Platter Belons n 00 4 Huîtres de Cancale n 1 4 Pleine Mer de Normandie n 2 4 Fines d Arcachon n 3 4 Fines de Claire n 3 2 Clams 2 Warty venus 2 Carpet shells 4 Raw mussels 4 Dog cockles 6 Pink shrimps from Madagascar 1 Portion small grey shrimps 1 Portion of winkles 1 Portion of whelks 4 Scampis 2 Half crabs with a Lobster + 35 The oyster parc tour 68 6 Fines de Cancale n 1 6 Pleine Mer de Normandie n 2 6 Fines d Arcachon n 3 6 Fines de Claire n 3 The Escale of La Mascotte 95 6 Fines de Cancale n 4 6 Pleine Mer de Normandie n 2 2 Carpet shells 6 Raw mussels 6 Dog cockles 6 Pink shrimps 1 Portion of small grey shrimps 1 Portion of winkles 1 Portion of whelks 2 Scampis 2 Half crabs The Royal Mascotte Cancale n 1 3 Pleine Mer de Normandie n 2 3 Special Tarbouriech n 2 3 Belons n 00 3 Special «Emeraude» n 3 3 Special Lambert n 4 2 Clams 2 Warty venus 2 Carpet shells 4 Raw mussels 4 Dog cockles 6 King prawns from Madagascar 1 Portion of small grey shrimps 1 Portion of winkles 1 Portion de whelks 4 Scampis 2 Half crab 1 Lobster

Cold starters Venison meat pie with cremona mustard 15 Sea bass tartare wih microcitrus, fresh seaweed aspic, chestnut flour blinis 18 Duck foie gras, condiment of pear and dried fruits 21 Scallops

4 Cold starters Venison meat pie with cremona mustard 15 Sea bass tartare wih microcitrus, fresh seaweed aspic, chestnut flour blinis 18 Duck foie gras, condiment of pear and dried fruits 21 Scallops from Granville carpaccio, pomegranate and wasabi dressing, seaweed and rice sandwich 17 Piemontaise exotic salad with Cervelas sausage from the Sibilia s house in Lyon market 15 The sea products of our Delicatessen L en-k de caviar osciètre (15gr.), blinis and sour cream 36 «Nordic plater», with horseradish cream 19 Sardines «La Perle des Dieux» in Saint Gilles-Croix-de-Vie Millésime 2015 «Mademoiselle Perle» farmhouse bread and salted butter 14 Rillettes of red mullet with Espelette pepper (Atelier du Poissonnier in Agon Coutainville) 14 Rillettes of sea bream, shrimps, lime and ginger (Atelier du Poissonnier) 14 Hot starters Oysters n 2 from Normandie gratinated with camembert cheese and braised leeks 19 Scampis from Loctudy wrapped around with angel hair kadaïf pasta, lemon and lime marmelade 23 Fried calamaris with tartare sauce 16 Organic eggs poshed in Isigny cream, bacon of black pig from Bigorre 15 Traditional Burgundy snails, garlic butter 6 pieces pieces 19 Soup of fresh fish from Brittany, grated cheese and garlic croutons 16 All products are freshly homemade A detailed allergen menu is at your disposal

5 The chef daily suggestions: All products are freshly homemade Fresh fish specialities, all wild coming from small Brittany fishing boats Scallops from Granville s bay seared and chop suey of baby vegetables 34 Hake steak with chorizo of black pig from Bigorre, parisian fashion gnocchis gratinated with parmesiano cheese 31 Brill filet roasted in the oven, Dubarry cream and white cockles foam 36 Fish and chips, malt vinegar and tartare sauce, homemade french fries 29 Brittany sole with lemon butter, mashed potatoes 45 One liter of mussels with Normandy cream and homemade french fries 25 Lobsters : A live Brittany Lobster g at 14, or A live Canadian Lobster - 100g at 11 Proposed : - roasted with seaweed butter and quinoa risotto - casserole with sea and earth vegetables - armoricane fashion - chilled with «aïoli» Meat courses... mostly originate from french regions and C.E.E. Veal sweetbreads caramelized with butter and blackberry flavoured black rice vinegar, mashed potatoes and Brussels sprouts casserole 36 Ox cheeks confited over night, marsala sauce, gratinated leeks lasagna 29 Ribeye steak roasted, camembert PDO sauce and homemade potatoes chips 34 Lamb rumsteak with garlic cream, surf n turf of vegetables 33 Pork black pudding «noir de Bigorre» seared, millefeuille of potatoes 28 Aubrac beef tartare, french fries or mixed salads 28 Plate of Aligot or seasonal vegetables 12 Change of garnish : Aligot or seasonal vegetable 7

6 «The Inescapable» Great Caesar salad : 21 Roman salad, parmesan shavings, quail eggs, cherry tomatoes, crunchy filet, Caesar sauce and croutons Pissaladiere with sweet onions and anchovies filets from Desclaux in Collioure 19 Cheeses Country goat yoghurt from «Fromagerie du Tertre» at Fougeré in Anjou, savoury : Shallots and fresh herbs 12 Raw milk camembert 9 Cantal or farm Saint Nectaire or Fourme d Ambert, etc 10 Cheese platter 16 Mixed salad 12 Green salad 9 «Homemade» desserts Country goat yoghurt from «Fromagerie du Tertre» at Fougeré in Anjou, sweet : red fruits couis or honey 12 Williams pear roasted, almond crust, compote and shortbread crown 15 Tiramisu flavoured with Speculoos biscuit and crumbles 14 Millefeuille with Bourbon vanilla from Reunion Island custard 15 Paris Brest of La Mascotte 15 Flamed crepes with Grand Marnier 13 La Mascotte gourmet coffee 14 Berthillon s ice cream and sorbet A pick of three flavours 15 The palet Montmartre: 18 A choice of four flavours, red fruits coulis or hot chocolate sauce and whipped cream The pear sorbet, pear liquor 16 The green apple sorbet, Calvados 16 The blackcurrant sorbet, blackcurrant liquor 16 You can not make card payment under 16. Please provide ID if you choose to pay by cheque. Prices are all inclusive.

7 Please specify when ordering if you choose a menu The Menu «Mascotte»... A starter, main course and dessert 49 then Piemontaise exotic salad with Cervelas sausage from the Sibilia s house in Lyon market Venison meat pie with cremona mustard Organic eggs poshed in Isigny cream, bacon of black pig from Bigorre Sardines «La Perle des Dieux» in Saint Gilles-Croix-de-Vie Millésime 2015 «Mademoiselle Perle» farmhouse bread and salted butter Traditional Burgundy snails, garlic butter Soup of fresh fish from Brittany, grated cheese and garlic croutons Starter of the day * Ox cheeks confited over night, marsala sauce, gratinated leeks lasagna Fish and chips, malt vinegar and tartare sauce, homemade french fries Pork black pudding «noir de Bigorre» seared, millefeuille of potatoes Hake steak with chorizo of black pig from Bigorre, parisian fashion gnocchis gratinated with parmesiano cheese One liter of mussels with Normandy cream and homemade french fries Aubrac beef tartare, french fries or mixed salads Main course of the day * and One type of cheese Country goat yoghurt from «Fromagerie du Tertre» at Fougeré in Anjou: savoury : Shallots and fresh herbs sweet : red fruits couis or honey Tiramisu flavoured with Speculoos biscuit and crumbles Millefeuille with Bourbon vanilla from Reunion Island custard Dessert of the day * The Menu «Cocotte» Served only at lunch time during week days excluding national holidays 32 Choice between a starter and a main course or main course and dessert With 25 cl of wine or 50cl of sparkling or still water The Menu «Marmotte» For children 22 Fish and chips with tartare sauce, and homemade chips... or homemade chicken nuggets, fries A ball of ice at Berthillon or Tiramisu flavoured with Speculoos biscuit and crumbles A glass of orange juice or a glass of Coca-cola

8 Welcome to La Mascotte brasserie opened 7 days a week, service from noon to midnight The creation of La Mascotte seems to go back to 1889 when his great counter occupied the whole ground floor of a two-storey hotel, The POMPEA. Its owner, the Father Teissier, did raise the three new floors, which he called Antinea Hotel to establish each of his two sons. Somewhat hotel appointment as its name indicates, The POMPEA housed in the 1930 Edith Piaf and pianist, while Messrs. Lawrence Meria held coffee and four billiards. Mr. Lawrence native Fleurie, there used the new wine to consumers shopkeepers and local artists: Toppa, Lecomte, Gen Paul Conte... Then the family succeeded him until September 1965 when Maurice and Irene Campion settled there. Today is their son Thierry, who continues the tradition Montmartro-Aveyronnaise.

«Emeraude» Spéciales Vertes Medium n 2. Les Fines de Claire Medium n 3. Les Spécials Gillardeau Medium n 3 25,50

Oysters, Pool of Marennes-Oléron By 6 Les Huîtres ROLAND LAMBERT à Bourcefranc «Emeraude» Spéciales Vertes Medium n 2 25,80 Les Fines de Claire Medium n 3 19,20 Maison GILLARDEAU a bourcefranc le chapus