The Menu
Restaurant Pierre Levée

3-Course à la Carte Menu
Amuse-bouche, Starter Course, Starter, Main Course, Dessert: €65

5-Course à la Carte Menu
Amuse-bouche, Starter Course, Starter, Fish Course, Meat Course, Cheese and Dessert: €95

The Menu

— Gastronomic Spirit ✧

Under the inspired signature of Chef Cyril Orinel, this culinary experience unfolds as a sensory journey, combining technical precision, fine products, and contemporary creativity.

Amuse-bouche

A delicate, fleeting invitation inspired by the moment.

Pre-starter

Subtle expression of the seasons, inspired by the day.

To Begin!

Mushrooms: Hot mushroom cappuccino, Parmesan espuma, and truffle oil

Pouligny-Saint-Pierre Cromesquis: Melting goat cheese coated in a delicate crispy crust, enhanced with subtle honey on a bed of tangy leeks.

Single-Side Seared King Prawns: Precise cooking, seasoned with lemon and chili, served with tagliatelle, fragrant basil, and citrus zest.

To Continue!

Organic Label Rouge Challans Poultry: Supreme breast, elevated by Timut pepper, served with toasted hazelnuts offering warm notes.

Seared Sea Bass with Champagne: Delicately cooked, pearled sauce with trout roe, subtle accents of yuzu and Sichuan pepper.

Veal: Slow-cooked veal round, complemented by a reduced aromatic herb jus.

The Cheeses!

Matured Selection: Served with hay jelly created in collaboration with Jean Christophe Michelet

To Finish!

Le Pierre Levée: Craquelin choux pastry, iced praline, intense red fruit center.

Breton Shortbread: Traou Mad, iced dulce de leche, caramel apple

Chocolate Variation: Molten cake, roasted textures, and light mousse, served with lemon curd, hazelnuts, and lemon zest.

“A gastronomic score where each dish tells a story, balancing local tradition and modernity.”

*Prices excluding set menu for à la Carte service

Starters: €28

Mains: €30

Cheese: €14

Desserts: €21

Net prices including 10% VAT
All our dishes are prepared to order; plate preparation requires a certain wait time.
Thank you for your understanding.

Waste management:

Committed to sustainable tourism for several years, the Manoir de Pierre Levée and its Chef Cyril Orinel offer eco-responsible cuisine with maximum waste control.

We aim to reduce overconsumption and food waste, and we also closely monitor our stock management.

The Chef has implemented composting of food waste and sorting of all packaging from our kitchen.

Restaurant by reservation only.
Open from Tuesday evening to Sunday lunchtime.

Service hours: 12pm to 1:30pm and 7pm to 8:30pm.
Room service remains available every day for hotel guests.