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Menus and cards

Discover the Ar Men Du universe

Plaisir Menu 4 courses : 69€ and 5 courses : 89€

The 2 appetizers* "A la carte" price : 35€

  • Eggplant and Blueberry *
  • Tomato and Rhubarb

The 2 Plates * "A la carte" price : 45€

  • Pollack, White Beans and Iodine
  • Trevignon’s Land Lamb, Snail and Potato

The Desert* "A la carte" price : 17€

  • Thierry’s Strawberry and Espelette Pepper*

 


Serveuse / Serveur

Vegetarian Menu - 69€

Menu organized according to the number of dishes of the other guests 69€

  • Available on the moment but also by notifying us when book !

Desserts of the moment"A la carte" price 17€

  • Thierry’s Strawberry, Espelette Pepper
  • Peach, Verbena and Armoise

 


Demande de réservation

Fraîcheur Estivale Menu €75 - Only served at lunchtime

* A la carte : 35€

  • Eggplant and Blueberry *
  • Tomato & Rhubarb

  • Sweetbread, Green Beans and Summer Truffle

* A la carte : 17€

  • Thierry’s Strawberry & Espelette Pepper *

 

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Signature Iodee Menu 4 plates of fish, 1 dessert to choose 119€

The 2 Appetizers* "A la carte" price : 35€

  • Seabass Tartar in Ar Men Du way *
  • Aquitain Caviar and Peas

The 2 courses"A la carte" price : 45€

  • Spider Crab, Smoked Kombu & Buttermilk
  • Lobster, Potato and Saffron

The dessert* "A la carte" price : 17€

  • Thierry’s Strawberry, Espelette Pepper *

 


Demande de Réservation

Ar Men Du Menu 6 courses - 150€

The 3 appetizers"A la carte" price : 35€

  • Raw Fishes Symphony (According the daily fishing)
  • Abalone, Potato and Pork
  • Lobster, Truffle and Sobacha

The 2 main courses"A la carte" price : 45€

  • Langoustine, Caviar and Broth
  • Fabien’s Pigeon, Conchiglioni & Offals

The Dessert* "A la carte" price : 17€

  • Peach, Verbena and Armoise *

 


Réserver une table

The Chef works with products from our beautiful region in collaboration with our local producers in short circuit for a cuisine close by the product.

Short supply chains, bio and local food… Our aim is to support economy and innovation around us. What is good to eat, must be good to think. Our cuisine is reflecting those efforts, and is a window for the beautiful products of our region.

 

A sustainable cooking