Boutarli Restaurant

Selected from our maturation chambers according to ageing time. This experience is recommended for the whole table

This innovative boxed set will allow you to discover three different caviar types trough a fun, blind tasting experience. What will your preference be?

Also available in 30g/50g/100g

Choose a caviar experience (caviarothèque or caviar tin) and follow it with a caviar starter, caviar dish and dessert. Price = price of caviar experience +89 € for the caviar dish menu

Plancoët 75cl / Saint Géron 75cl

Premium wild plant sodas with no added sugar (25cl)

Sélectionné en chambre de maturation en fonction de son affinage et de la saison. Dégustation recommandée pour l'ensemble de la table

Ce coffret innovant permet de découvrir le caviar de manière ludique, en proposant une dégustation à l'aveugle de trois caviars différents... Découvrez vos préférences!

Choisissez votre éxpérience caviar et faites la suivre d'une pomme de terre au caviar (notre entrée signature), d'un plat au caviar et d'un dessert. Supplément menu: à partir de +92 €

Plancoët 75cl / Saint Géron 75cl

Selected from our maturation chambers according to ageing time. This experience is recommended for the whole table

This innovative boxed set will allow you to discover three different caviar types trough a fun, blind tasting experience. What will your preference be?

Also available in 30g/50g/100g

Choose a caviar experience (caviarothèque or caviar tin) and follow it with a caviar starter, caviar dish and dessert. Price = price of caviar experience +89 € for the caviar dish menu

Plancoët 75cl / Saint Géron 75cl

Premium wild plant sodas with no added sugar (25cl)

By the spoon or “à la royale”

Layered beef tataki, foie gras and black truffle. Tapioca crisps, carrots, smoked haddock, mustard. Porcini mushroom cromesquis, confit garlic, Parmesan.

Cold-confit in pink grapefruit oil, green grapefruit segments. Watercress and horseradish siphon, black turnips, creamy and pickled, crispy trout skin.

Seaweed-butter mashed potatoes, cherrywood smoke, lemon-infused double cream, aged Boutary caviar.

Line-caught, poached in a milky fish broth, Jerusalem artichoke, nasturtiums, buttermilk foam and fresh Sterlet caviar.

Sweet potato and foie gras cream, sauce “Diable” with reduced Port, stuffed cabbage with the confit legs and duck jus. Burgundy truffle and golden raisins.

Apple condiment, walnuts and black truffle vinaigrette.

Segments marinated in acacia honey and lime, light dill emulsion. Guandolo granita.

Vanilla, caramel, chocolate, and spruce-smoked milk.

Sélectionné en chambre de maturation en fonction de son affinage et de la saison. Dégustation recommandée pour l'ensemble de la table

Ce coffret innovant permet de découvrir le caviar de manière ludique, en proposant une dégustation à l'aveugle de trois caviars différents... Découvrez vos préférences!

Choisissez votre éxpérience caviar et faites la suivre d'une pomme de terre au caviar (notre entrée signature), d'un plat au caviar et d'un dessert. Supplément menu: à partir de +92 €

Plancoët 75cl / Saint Géron 75cl

Selected from our maturation chambers according to ageing time. This experience is recommended for the whole table

This innovative boxed set will allow you to discover three different caviar types trough a fun, blind tasting experience. What will your preference be?

Also available in 30g/50g/100g

Choose a caviar experience (caviarothèque or caviar tin) and follow it with a caviar starter, caviar dish and dessert. Price = price of caviar experience +89 € for the caviar dish menu

Plancoët 75cl / Saint Géron 75cl

Premium wild plant sodas with no added sugar (25cl)

By the spoon or “à la royale”

Layered beef tataki, foie gras and black truffle. Tapioca crisps, carrots, smoked haddock, mustard. Porcini mushroom cromesquis, confit garlic, Parmesan.

Cold-confit in pink grapefruit oil, green grapefruit segments. Watercress and horseradish siphon, black turnips, creamy and pickled, crispy trout skin.

Seaweed-butter mashed potatoes, cherrywood smoke, lemon-infused double cream, aged Boutary caviar.

Line-caught, poached in a milky fish broth, Jerusalem artichoke, nasturtiums, buttermilk foam and fresh Sterlet caviar.

Sweet potato and foie gras cream, sauce “Diable” with reduced Port, stuffed cabbage with the confit legs and duck jus. Burgundy truffle and golden raisins.

Apple condiment, walnuts and black truffle vinaigrette.

Segments marinated in acacia honey and lime, light dill emulsion. Guandolo granita.

Vanilla, caramel, chocolate, and spruce-smoked milk.