The Chef offers an entirely fresh menu with a preference for seafood direct from the ocean or from responsible aquaculture. Meat lovers will delight in the Burgaud duck, Mesquer pigeon, aged rib steak, and sweetbreads. The estate's vegetable garden provides fresh herbs, fruits and vegetables, as well as eggs from its own hens. Its contemporary cuisine showcases products that respect the seasons so as to offer a unique experience that combines pleasure with discovery.