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The Starters
  • Yam soup with crushed chestnuts
    10.00€
  • Wild Burgundy snails, parsley butter
    6 pièces : 13.00€ - 12 pièces : 24.00€
  • Organic egg « cocotte » cooked Chimay style
    12.00€
  • Fried squid in red wine sauce
    11.00€
  • Astier’s terrine galantine style
    15.00€
  • Pickled herrings, ratte potatoes vinaigrette
    10.00€
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The Main Courses
  • The traditional veal stew with winter vegetables
    23.00€
  • Roasted cod with mussels in cream sauce, rave brocoli
    23.00€
  • Challans duck with orange, roasted rutabagas
    26.00€
  • Fried scallops with roasted jerusalem artichokes with meat juices and Guéméné tripe saussage
    32.00€
  • Panfried beef filet, black pepper sauce, home made Dauphine potatoes
    37.00€
  • French pork shank braised with artisanal cider, white cabbage fried with Espelette pepper
    27.00€
  • The market piece - To share for 2
    Seasonal vegetables, reduced sauce
    Rate upon the market

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The market piece
To share for 2
Seasonal vegetables, reduced sauce
Rate upon the market
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The Cheese
  • Astier’s cheese platter
    Cannot be served alone or as a main course
    16.00€
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The Desserts
  • Orange salad with rosemary and vanilla, verbena sorbet
    10.00€
  • Golden apple in pastry with salted caramel butter
    10.00€
  • Coffee crème brulée, slice of cocoa cake
    10.00€
  • Chocolat cream with amarena cherries and crunchy biscuit
    10.00€
  • Astier’s classical baba soaked in rum and whipped cream
    10.00€
  • Artier's large Grand-Marnier Soufflé, minimum 2 people
    26.00€
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Astier Traditionnal Menu - 46.00€
Starter - Main course - Dessert 36€
Starter - Main course - Cheese - Dessert 46€
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Starters
  • Yam soup with crushed chestnuts
  • Organic egg « cocotte » cooked Chimay style
  • Pickled herrings, ratte potatoes in vinaigrette
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Main courses
  • The traditional veal stew with winter vegetables
  • Roasted cod with mussels in cream sauce, rave broccoli
  • French pork shank braised with artisanal cider, white cabbage fried with Espelette pepper
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Cheese
  • Astier’s cheese platter
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Desserts
  • Orange salad with rosemary and vanilla, verbena sorbet
  • Golden apple in pastry with salted caramel butter
  • Astier’s classical baba soaked in rum and whipped cream
  • Coffee crème brulée, slice of cocoa cake
  • Chocolat cream with amarena cherries and crunchy biscuit
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From Monday to Friday, at lunch
  • Plats canaille d'Astier
    À partir de 15€
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entrée
  • Pickled herrings, ratte potatoes vinaigrette
  • Yam soup with crushed chestnuts
  • Organic egg « cocotte » cooked Chimay style
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plat
  • The traditional veal stew with winter vegetables
  • Roasted cod with mussels in cream sauce
  • French pork shank braised with artisanal cider, white cabbage fried with Espelette pepper
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dessert
  • Coffee crème brulée, slice of cocoa cake
  • Astier’s classical baba soaked in rum and whipped cream
  • Orange salad with rosemary and vanilla, verbena sorbet
  • Golden apple in pastry with salted caramel butter
  • Chocolat cream with amarena cherries and crunchy biscuit