The "A la
Carte" meal to 59,00 Euro
| Cold
and Warm Starters |
|
Shrimps*, in a crispy vegetables spring roll with ginger and
coriander, kumquat dressing
*****
Asparagus & Crab*, as a "millefeuille" with a tomato and
basil puree,
Green olive and pinion pine dressing
*****
Red mullet*, on a puff pastry with rosemary, green olives
tapenade
and diced feta cheese
*****
Lobster*, medallions on a mixt salad and row vegetables,
orange and mango dressing
*****
Smoked salmon, on a warm blinis, acidulate cream with dill
and lemon zest
*****
Duck foie gras, natural cooked and prepared, served with a
apricot “chutney”
and warm toast |
-
or -
Hot Starters |
|
Prawn*, roasted, in a shellfish sauce flavored with vanilla
and a lemon "floating island"
*****
Duck foie gras, pan scared escallop on rhubarb, acidulated
beetroot juice
*****
Burgundy Snails, in a ravioli with mushrooms from Paris,
young vegetables,
sweet garlic emulsion
 |
|
*Products
prepared for, “to treat your senses without panic stricken the
scale” |
Special
of the Day
- or -
Fishes and Sea Shells |
|
Sole, fillet
cooked "meunière", on a chard and crushed tomatoes,
clam stuffed with garlic butter, clam juice reduced and emulsified, chopped
parsley
*****
Red mullet*, pan-fried with basil leaves, Nicoise ratatouille,
"Bouillabaisse" sauce and aioli crouton
*****
Turbot*, filleted pan fried, the fountain watercress sauce, carrot and
coriander flan
*****
Seabass, roasted fillet, bean stewed with smoked duck breast bacon,
reduced chicken juice |
-
or -
Meats and Poultry |
|
Lamb Fillet*, cooked with fresh rosemary, tasty juice,
Eggplant and Parmesan Cannelloni
*****
Beef tartar*, cut with a knife, seasoned “by my” with herring’s
caviar,
“Grenaille” potatoes
*****
Veal tongue*, eggplant lasagna, Warm Parsley Dressing
*****
Veal tab, pan fried with salty butter, "millefeuille" potato,
"Marengo" veal juice
*****
Rabbit, the loin, ribs and liver in three firings, reduced juice
and garlic foam
*****
Quail Fillet, and escalope of seared foie gras, tasty Quail
juice with grape juice,
pan fried artichoke |
|
*Products prepared
for, “to treat your senses without panic stricken the scale” |
|
Cheese Master's Selection
|
|
Desserts |
|
Shortbread*, with Bavarian lime cream and seasonal fresh fruit
*****
Soufflé, orange with chocolate heart and orange slices
*****
Strawberry, sin a crispy tube stuffed with a custard cream and a
Get 27 jelly
*****
Raspberry and rhubarb*, in a tine sweet pie, yogurt ice cream
*****
"Piña colada" Cocktail*, fresh fruit, jelly lemon, passion fruit
coulis,
piña colada émulsion
*****
Mini banana*, on a biscuit and a chocolate cream, Tartar
strawberry mint
Ice cream and sorbets*, "méli-mélo" dumpling with your choice of
favour
*****
Dessert of the day, it depend on the chef pastry what he would
like to do |
|
*Products prepared
for, “to treat your senses without panic stricken the scale” |
|
Chef de
cuisine : Vincent BISET |
|
The days when the restaurant is closed, (saturday lunchtime, sunday
evening and monday) and during the annual closure we propose you from now
on a formula "Bistrot".
