Our restaurant is settled in an authentic renovated breton farm built in the 19th Century.

You will profit from your stay to appreciate the cuisine, essentially based on seafood and fish from the evening's catch heightened by judicious light sauces, a "trip around lobster" or genuine traditional dishes.


A dining-room with a 45 person capacity welcome you in a warm and cosy decor beneath solid oak beams and a huge fireplace.

Click on the image to enlarge it.



Some "à la carte" suggestions :
chicory leaveand small st jacques,smoked fillet of duck and green bean salad.


potatoes and mushrooms a round and fillet of duckling inside.


poultry to red mullet and shellfish to green vegetable of season.


grapefruit and ananas crystallized composing with a biscuit to almonds.




We propose a large choice of menus from 19 , net prices.
Our menus change according to the seasons.

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MENU 37
Winter 2004 / 2005


Appetizers

Duck liver terrine with a small pastry of chicory and chives cream
or
smoked salmon and smoked st jacques carpaccio,
by hazel-nut vinegar dressing.

***
fish and seafood cookeed in a shell closed ,
with a flaky pastry flavoured curry to Madras.

***
orange flavoured Mandarine Imperiale sherbet.

***
poultry to red mullet and shellfish
to green vegetable of season.
or
young pigeon with vegetable in a leaf of cabbage and its fried filleted,
porto juice

***
Cheese and green salad with
or
Hot Pont-l'Evêque crusty to bacom,
wine sauce to bitter cherries.

***
Hot chocolate and hazel-nuts tart,caramel ice cream.
or
grapefruit and ananas crystallized composing,
with a biscuit to almonds.

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"The sight, the touch, the smell but also the taste and the palate,
the five senses give me more information about the evolution of a dish than the strict observance of the culinary rules.
Should these five golden rules not succeed in being gathered in your plate, then it is because I do not want to betray your confidence..."
The Chief



For practical reasons, we only accept reservations for the hotel.
If you want to book at the restaurant please phone.


Auberge Hôtel-Restaurant ** LE RATELIER
4, Chemin du Douet - 56340 CARNAC - Phone : 33 (0)2 97 52 05 04 - Fax : 33 (0)2 97 52 76 11

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