Welcome to «Pourquoi Pas» restaurant - Welcome to «Pourquoi Pas» restaurant -

Transcription

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 f their passion and expertise. 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. Mr Orveillon f his Abalones Olivier Ruellan f the high quality of the meat La boulangerie Mamie our baker & Alg Emeraude from Saint-Lunaire La Maison Daniel delivering us local potatoes, vegetables, herbs and fruits, and also ganic vegetables from les jardins maraichers des bds de rance. La Fromagerie des Halles f its local cheeses It is also from this initiative that we chose to use Ndaq Fresh an environmetally 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 behavi and reduced our carbon footprint. And obviously we would like to thank every act who is helping our restaurant to be an eco-friendly haven Julien Hennote The Chef Mr Orveillon f his Abalones Olivier Ruellan f the high quality of the meat La boulangerie Mamie our baker & Alg Emeraude from Saint-Lunaire La Maison Daniel delivering us local potatoes, vegetables, herbs and fruits, and also ganic vegetables from les jardins maraichers des bds de rance. La Fromagerie des Halles f its local cheeses It is also from this initiative that we chose to use Ndaq Fresh an environmetally 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 behavi and reduced our carbon footprint. And obviously we would like to thank every act who is helping our restaurant to be an eco-friendly haven Julien Hennote The Chef The Pourquoi Pas restaurant has been honoured by the Michelin Guide as one of its best adresses and also rewarded f the quality of its cuisine. The Gault et Millau Guide has attributed the Pourquoi Pas restaurant two stars placing it among Chef Tables. The Pourquoi Pas restaurant has been honoured by the Michelin Guide as one of its best adresses and also rewarded f the quality of its cuisine. The Gault et Millau Guide has attributed the Pourquoi Pas restaurant two stars placing it among Chef Tables.

2 The Chef Menu The Chef Menu 2 courses 28 3 courses 35 Only served at lunch during the week except bank holidays 2 courses 28 3 courses 35 Only served at lunch during the week except bank holidays Saint-Jacques Menu 75 Saint-Jacques Menu 75 Scallops with salted butter, Jerusalem artichoke, grilled chestnut and emulsion of perry Scallops with salted butter, Jerusalem artichoke, grilled chestnut and emulsion of perry Crunchy Scallops and ceps, bacon and chicken broth Crunchy Scallops and ceps, bacon and chicken broth Selection of mature cheeses Selection of mature cheeses Choice of dessert Choice of dessert

3 «Ld Hamilton» Menu 55 «Ld Hamilton» Menu 55 Marbled duck and foie Gras, flaky brioche with ceps Scallops in thin slices and served raw, confit grapefruit and pepper of Sichuan Marbled duck and foie Gras, flaky brioche with ceps Scallops in thin slices and served raw, confit grapefruit and pepper of Sichuan Fish of the day cooked on the skin, squash and kalamansi barks «Wagyu» beefchuck in two cooking process, one piece cooked in red wine f a long time, the other simply roasted Fish of the day cooked on the skin, squash and kalamansi barks «Wagyu» beefchuck in two cooking process, one piece cooked in red wine f a long time, the other simply roasted Buttermilk cream, milk jam & very thin pancake Bleu de Bellevue emulsion, iced beetroot & Breton whiskey Buttermilk cream, milk jam & very thin pancake Bleu de Bellevue emulsion, iced beetroot & Breton whiskey Warm and crunchy «grand cru» dark chocolate pie with caramelized coffee flakes Warm and crunchy «grand cru» dark chocolate pie with caramelized coffee flakes

4 Gourmet promenade 85 This menu will be the same f all our guests Gourmet promenade 85 This menu will be the same f all our guests Abalone roasted, different textures of cauliflowers Abalone roasted, different textures of cauliflowers John Dy cooked with seaweed accding to the inspiration John Dy cooked with seaweed accding to the inspiration Veal sweetbreads with vanilla butter, carrots and brioche to share Veal sweetbreads with vanilla butter, carrots and brioche to share Blue Bellevue Emulsion, Breton Whiskey and iced beetroot Blue Bellevue Emulsion, Breton Whiskey and iced beetroot Butternut and parsnip confit, milk jam and French toast Butternut and parsnip confit, milk jam and French toast

5 To begin To begin The abalone from our shes Sliced and roasted, different textures of cauliflower 34 The abalone from our shes 34 Sliced and roasted, different textures of cauliflower The diving scallops Thin slices served raw, confit grapefruit and Sichuan pepper 25 The diving scallops 25 Thin slices served raw, confit grapefruit and Sichuan pepper The duck Marbled of foie gras, flaky brioche with pcini mushrooms 25 The duck 25 Marbled of foie gras, flaky brioche with pcini mushrooms All our bovine meat is of French igin All our bovine meat is of French igin

6 To continue To continue The John Dy Cooked with seaweed accding to the inspiration 36 The John Dy 36 Cooked with seaweed accding to the inspiration Fish of the day Baked on the skin, squash baker and kalamansi barks 31 Fish of the day 31 Baked on the skin, squash baker and kalamansi barks The diving scallops Salted butter, Jerusalem artichoke, grilled chestnut and perry emulsion 32 The diving scallops 32 Salted butter, Jerusalem artichoke, grilled chestnut and perry emulsion The veal sweetbread Vanilla butter, carrots with mustard and brioche 41 The veal sweetbread 41 Vanilla butter, carrots with mustard and brioche The «Wagyu» beefchuck In two cooking process, one piece cooked in red wine f a long time, the other simply roasted 36 The «Wagyu» beefchuck 36 In two cooking process, one piece cooked in red wine f a long time, the other simply roasted All our bovine meat is of French igin All our bovine meat is of French igin

7 To finish To finish The cheese The selection of «Fromagerie des Halles» in Dinard Or Bellevue Blue emulsion, iced beetroot and Breton Whiskey 14 The cheese The selection of «Fromagerie des Halles» in Dinard Or Bellevue Blue emulsion, iced beetroot and Breton Whiskey 14 The butternut Vanilla pulp, parsnip, milk jam and French toast The butternut Vanilla pulp, parsnip, milk jam and French toast The mandarin The mandarin Dark chocolate «Grand Cru» In warm and flowing tart, glazed and caramelized coffee Dark chocolate «Grand Cru» In warm and flowing tart, glazed and caramelized coffee All our bovine meat is of French igin All our bovine meat is of French igin