La Carte (English) - Le Castel Marie-Louise

In a park with century-old trees,
La Table du Castel offers you a rendezvous with the ocean.
This table, Chef Jérémy Coirier,
wants it to be both authentic and delicate, iodised and eco-friendly.

True lover of Nature,
he follows the rhythm of the seasons to give free rein to his creativity
and offer you a cuisine of emotions, generous, giving full scope to
to the products and its craftsmen.
The ocean and its treasures inspire him, from the kitchen to the art of the table,
Let yourself be guided in his universe by his teams
who will help you discover all the treasures of the Guérande Peninsula.

Welcome to Castel Marie-Louise.

Let yourself be carried away by the cuisine imagined
by our Chef Jérémy Coirier,
inspired by the treasures of the Presqu'île and the wild coastline...

Starters

32€

Organic perfect egg

Courgette, haddock refreshed with rose geranium, blue cheese

36€

Spider crab

Aioli with Guérande saffron, camelina, shellfish cream

39€

Red mullet

Bauloise strawberries, iced pepper, strong bone juice

Iodine

42€

Pollock

Purple artichoke, crunchy fennel, Nantes butter with trout roe

68€

Half Breton lobster

Beetroot, rosemary, coral bisque

Inland

54€

Veal sweetbread

Pea tart, sour blueberry and yellow wine sauce

La Gourmandise

19€

The Grand-Marnier soufflé

mandarine sorbet

21€

Brière honey

Iced ginger, criste marine

21€

"Grand cru" chocolate

Raspberry, buckwheat, red fruit sorbet

AU GRÉ DES VENTS

The Chef's world told in several stops with exceptional products
for a festival of tastes and creativity, a permanent tribute to the terroir.

(No changes can be accepted on site)

Red mullet

Bauloise strawberries, iced pepper, strong bone juice

Spider crab

Aioli with Guérande saffron, camelina, shellfish cream

Pollock

Purple artichoke, crunchy fennel, Nantes butter with trout roe

Lobster from Brittany

Beetroot, rosemary, coral bisque

Pigeon from Mesquer

Pea tartlet, sour blueberry, blueberry vinegar sauce

Brière honey

Iced ginger, criste marine

or

"Grand cru" chocolate

Raspberry, buckwheat, red fruit sorbet

Menu in 4 steps

89€

Menu in 5 steps

116€

Menu in 7 steps

150€

Jérémy COIRIER CHEF,

Assisted by Emmanuel LEBRETON, Pastry Chef
Supported in the dining room by Manon HUGONNARD-ROCHE and by Antoine HUERRE, sommellier chef.

Menu excluding drinks and prices include VAT and service.
Pets are not allowed in the restaurant.
List of allergenic products: see information at reception. Meat from France.