Mindful of the provenance of our products, we make a thorough and constant selection of our sourced products. We choose French meat and poultry, coming from an eco-friendly production method et we favor local breeding. Regarding the fish selection, we attach a great deal of importance to sustainable fishing and we make sure quotas are enforced. Concerned with traceability and our suppliers’ standards, we are committed in providing labeled products or products with a registered designation.
Plat news and reviews
Experienced, our Cooking and Restaurant teams offer healthy dishes, gourmand or vegetarian, according to your desires and tastes. The expertise and commitment of these catering professionals put a homemade cuisine forward, developed within our restaurants and controlled by qualified or starred Chefs. Let us remind you this quote from Gilbert Costes : “Always try to be right, beautiful and good”.
DUCK MINCE PIE
CHICKEN SUPREME & CURRY CHUTNEY
LUKEWARM WHOLE ARTICHOKE
Simple and delicious, the artichoke is an edible flower that can be found mainly in spring and summer. We select our artichokes in Brittany and offer them to you plain, accompanied by a spicy vinaigrette, in order to preserve all the flavour of this low-calorie vegetable.
Both a refined and globe-trotter meal, the Chef Alan Yau signs the Silver Cod recipe. His dish highlights the Black Cod, a fish with a tender flesh that melts in the mouth. Glossed with a Silver Cod marinade and enhanced by a champagne sauce, the Chef suggests an Asian side dish : Choi Sam, the lotus roots fresh from China and a bamboo cane.
Beaumarly group’s signature dish, the Tom Yam sets his heart on the Pantagonian toothfish, also known as the Chilean Seabass. Stimulated by a Tom Yam sauce combining coriander, chilli, red pepper and lemongrass, the Pantagonian toothfish’s flesh reveals its peculiar texture and its unique taste.
GREEN BEAN AND MUSHROOM SALAD
This signature dish is a vegetarian meal that selects ultra-thin green beans. Combined with chopped mushrooms coming straight from Paris, the salad is accompanied with a creamy vinaigrette and sprinkled with lemon juice.
A traditional French recipe and a right balance between the silky sweetness of a thick slice of brioche electrified by the acidity of the fresh strawberries and raspberries and sweetened with maple syrup.