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Restaurant revisiting the typical dishes of the Parisian bistros with an entrance on the seaside and on the land side, popular tearoom.
Quincampe revisits the dishes typical of a Parisian bistro. Flavours are enhanced by thoughtful combinations of oriental inspiration. As a starter; sea side, a salmon gravlax, mesclun, on land, small dung of fresh goat of Mr. Lethielleux with olive oil and chives. The duck confit is eaten here in pastilla (sweet/salty composed of a daffy duck confit, roasted almonds, raisins) and the fried beef pear is accompanied by a Bordelaise sauce and a gratin Dauphinois. The tea room has not changed, here it is always nice to come for a drink while enjoying sublime charcuterie boards and Spanish cheeses, or a mint tea. In winter, the fireplace warms the atmosphere and brings a cosy atmosphere. In summer the freshness of the walls is nicer than the air conditioning, but even inside you do not feel like being locked because all the doors are open in order to enjoy the sun without inconveniences. Brunch is served from November to April, near the fireplace. It is oriental (scrambled eggs with cumin, fresh goat briouats with mint, small pastilla with duck confit, almonds, raisins, celery and carrot salad with orange, Moroccan pancakes with honey "beghrir", cottage cheese, honey, sesame seeds, fresh pineapple skewer).
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