 +33 2 98 06 02 06
 1 Place Julia (formerly Place de l'Hôtel de Ville)  29930 PONT-AVEN
Les Ajoncs d'Or
Hotel & Restaurant
35184561
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Starters

  • Melon
  • Shrimps
  • Cold cuts
 
Dishes of the day

  • Fish fillet
  • Steak burger
  • Cooked ham
dish served with homemade chips
 
Desserts

  • 1 scoop of ice cream
  • Fruit salad
  • Cottage cheese
 
 
 
Starters

  • 6 local cupped oysters (size 03)
  • Homemade fishsoup served with croutons and emmental cheese
  • Plate of prawns with mayonnaise
  • Sliced Melon with cured ham
  • Fresh goat cheese with herbs wrapped in zuchini leeves, pesto dressing
 
Dishes of the day

  • See the board for the dishes of the day
 
Desserts

  • Ajoncs d'Or sundae
  • Crème caramel brulée
  • Coffee Gourmet served with 3 small desserts
  • Selection of 3 cheeses
Served every day at lunch and dinner, €2 supplement on weekends and bank holidays
 
 
Starters

  • 6 local cupped oysters (size 03)
  • "Little Ship" platter: 2 cupped oysters, 3 langoustines, 3 shrimps, winkles, whelks, clams
  • Homemade fishsoup served with croutons and emmental cheese
  • Sorted oven baked clams and mussels stuffed with garlic and parsley butter
  • Sliced melon with cured ham
  • Artichoke flower stuffed with cream and smoked salmon
  • Fresh goat cheese with herbs wrapped in zuchini leeves, pesto dressing
     
 
Main courses

  • Casserole of 3 fishes cooked in a fishsoup
  • Broiled fillet of sea bream, olive oil with shallots, tomato cubs and herbs
  • Fricassee of squid and potatoes, creamy shellfish sauce
  • Half a roasted cockerel with bacon, tarragon sauce
  • Flank steak of beef with shallots sauce
  • Fillet of Pork cooked with apples and mead sauce
 
Desserts

  • Platter of mature cheeses
  • Choice of dessert à la carte (to be ordered at the beginning of the meal)
Cheese + dessert for a €5 supplement
 
 
Starters

  • Duet of 4 Belon oysters + 4 cupped oysters
  • Seafood platter: 3 cupped oysters, 4 langoustines, 4 prawns, winkles, whelks, clams
  • Tartare of raw fish (sea bream) with citrus
  • Special boiled egg with cream morel and foie gras sauce (cooked in front of you)
  • Scallops gratineted in a creamy shellfish sauce, on a glasswort bed
  • Homemade duck livre foie gras served with toasts
     
 
Main courses

  • Monkfish roasted with crispy bacon and bacon flavoured sauce
  • Steak of brill, creamy champagne sauce
  • Panfried scallops served in a puff pastry with creamy shellfish sauce
  • Braised lambshank, glazed with honey
  • Roasted duck breast "tournedos style" with creamy foie gras sauce
  • Fillet of beef with mushrooms sauce
 
Desserts

  • Platter of mature cheeses
  • Choice of dessert à la carte (to be ordered at the beginning of the meal)
Cheese + dessert for a €5 supplement
 
 
Starters

  • Homemade duck liver foie grasserved with toasts
  • Duet of 4 Belon oysters + 4 cupped oysters
 
Fish

  • Monkfish roasted with crispy bacon and bacon flavoured sauce
  • Steak of brill, creamy champagne sauce
  • Panfried ccallops served in a puff pastry with creamy sauce
 
Meat

  • Braised lambshank, glazed with honey
  • Roasted duck breast "tournedos style" with creamy foie gras sauce
  • Fillet of beef with mushrooms sauce
 
Desserts

  • Platter of mature cheeses
  • Choice of dessert à la carte (to be ordered at the beginning of the meal)
Cheese + dessert for a €5 supplement
 
 
Are you part of a group or an association? We have a private room where we host large groups (starting from 20 people), with a menu specially designed by our chef that guarantees you excellent service with a smile!
 
Same menu for all guests, 1 diner free of charge for 25 paying diners and 2 free for 40 paying diners
 
Starters

  • Parcel of andouille sausage and apples, chouchen (mead) sauce
  • Curé Nantais cheese in crispy pastry on a bed of salad
  • Creamy seafood vol-au-vent
  • Two-salmon mousse, Aurore sauce
 
Main courses

  • Roast chicken supreme with curry sauce
  • Fillet of haddock with shellfish coulis
  • Fillet of grenadier with almonds
  • Roast pork with apples, Breton cider sauce
 
Desserts

  • Crème brûlée with vanilla
  • Far Breton (prune flan)
  • Constance cake with pear and chocolate mousse
Kir supplement: €2 - Cheese supplement: €2.50
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
Sauerkraut
Sauerkraut
A traditional dish from Alsace, this pickled cabbage is cooked with 3 fish and a small amount of creamy shellfish sauce.
 
Only available in winter - Contact us!
 
Homemade foie gras
Homemade foie gras
Served semi-cooked in a terrine and ready-seasoned, our foie gras is perfect as a gift or for a family meal. Available in bulk or cut into slices of about 80 grams. €10 per 100 grams.
 
Breton artichoke
Breton artichoke
Served whole and slightly warm, stuffed with whipped cream with herbs and slices of smoked salmon.
 
Only available in summer - Contact us!
 
 
 
 
+33 2 98 06 02 06