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Restaurant

Flavours of the sea

Set apart in a separate cottage, the restaurant "La Table de la Désirade" continues a timeless and unforgettable journey through the senses ...

The restaurant is only opened for the evening meal. When the munchies start to tickle your tummy, our hotel residents can enjoy our "Assiettes Petits Creux", land, sea or garden version, served in the hotel. 

Pacôme Epron, young Chef, for the 14th consecutive season, offers an inventive cuisine with fresh, seasonal and local produces.

The restaurant received in 2013 the certification of "Maître Restaurateur", which identifies professionals in the traditional catering offering "cuisine of quality with fresh produces"

Full of flavours and subtlety, the cuisine of our Chef Pacôme EPRON and his team will take you on a gastronomic tour of the island, through fresh local produces, cooked with accuracy and presented with care and originality.

Coralie LEGENDRE, our maître d'hôtel, and her team, provide a meticulous and attentive service, and guide you in the discovery of the wine list with appreciated references by connoisseurs... 

 

There are several possibilities: You can create your Menu de la Forge from the "Chef suggestions" (with a special price for our hotel residents of 32€), inspired by the daily market, or you can choose the "à la carte" formula which changes depending on the season.

And to fill the small appetites, we can suggest the plate "Gourmet Apero" or the "Assiettes Petits Creux". 

Dinners are served either in the "La Forge" room, decorated in foam tones and pebbles, or in an intimist room, "La Table", or on the heated terrace.

 

EXAMPLES OF GASTRONOMIC JOURNEYS IN BELLE-ILE

  • The Langoustines : Fried with brown butter, marinated tomatoes with tarragon and Espelette pepper, Summer vegetables and Chorizo sauce.
  • The Saint Pierre :  Fillet cooked "a la Plancha", Rosemary and Parmesan shortbread, heirloom tomatoes, Virgin sauce (tomatoes, new onions, garlic, Espelette pepper, Saffron, Olive oil and Chives).
  • The Lamb of Belle-Isle : Rack "2 Chops" and its knob of butter, Potatoes garnished with garlic mousse and thyme, carrot tops, Romanesco cabbage, zucchinis and rich sauce.
  • The Crêpes Suzette flamed in the restaurant room : Flamed with Grand Marnier, candied Orange, Suzette sauce (Salted Butter Caramel, Citrus notes).

 

OUR REWARDS

       

 
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