Le Fief
Restaurant de Pont-l'abbé
Depuis 2018
Welcome to the Fief!
Chef Stéphane Varichon offers you a homemade menu based on fresh, local, seasonal products and spices from around the world.
The menu may change at any time depending on the products on the market.
Opening days:
Wednesday evening
Thursday noon and evening
Friday noon and evening
Saturday noon and evening
Starters
Saint Jacques
Snackées, langoustine bisque with red curry, Chef's coppa ~ 16.00€
Lamb
Confit, strong coffee juice, potato cappuccino, porcini powder, sage ~ 16.00€
Cauliflower
In karaage* accompanied by a trio of sauces:
Smoked egg yolk pomade / Sweet and sour sauce / White sauce with black lemon ~ 13.00€
VG
Dishes
Back from fishing
Grilled cuttlefish, pearl lobster beurre blanc, lemon linguine ~ €22.00
Pork
"À la Royale"*, black pudding juice with chocolate and Espelette pepper ~ €24.00
Duck
With blood orange, wok of soba and peanuts ~ €23.00
Leeks
In katsu*, cream of potato with goat's cheese and watercress, yuzu ketchup with pepper ~ €20.00
VG
Desserts
Trilpe cream vanilla, passion fruits caramel and sorbet, peanut ~ €10.00
Leaf by leaf
namelaka* blood orange, pistachio cream, citrus jam and sorbet ~ €10.00
Selection of 5 matured cheeses, homemade fig leaf jelly:
Brie de Meaux, Comté 18 months, Brillât Savarin, Kervihan goat's cheese, Galet de la Loire ~ €14.00
Ice creams and sorbets from the Pendréo farm by the scoop of your choice:
Chocolate ~ salted butter caramel ~ Mocha ~ Pistachio ~ Mint stracciatella ~ hazelnut ~ Coconut
Lemon ~ grapefruit ~ Strawberry ~ Blackcurrant ~ Blueberry ~ Passion fruit ~ Blood orange
Discover our
But what is it ?
Because we can't know everything, here is a little glossary that explains everything !
In order of appearance on the map above.
*Karaage: Marinated and then breaded product. Japanese recipe. Pronounced Karaagué.
*A la royale: The chef revisits this classic of French cuisine with his famous pig. Prepared stuffed with sausage meat, it is served covered in a black pudding sauce.
*Katsu: Japanese specialty. Crispy and golden coating, obtained thanks to a panko-based breading, and tender and juicy texture inside.
*Tocino del cielo: Emblematic dessert of Andalusia. Similar to flan, it is made of sugar, water and egg yolks.
*Namelaka: Ultra creamy and melt-in-the-mouth cream.
Important information
In order to serve you as best as possible, please let us know when booking
any allergies or eating habits.
Our restaurant can accommodate 26 people. It would be preferable to reserve.
Gift cards are no longer accepted on Saturday evenings.
Our small establishment does not allow us to accommodate strollers.
Our animal friends are not allowed in the restaurant.
Thank you for your understanding.
restaurant Le Fief - 3 rue du château - 29120 Pont-l'Abbé
02 98 87 24 55
SAS La baronnie - SIRET 837 702 273 00017
