The "A la
Carte" meal to 60,00 Euro
| Cold
and Warm Starters |
|
Pheasant pâté, old fashion cooking, onion jam in Vexin’s
beer and toasted breadstick.
*****
Lobster, in medallion, Ballotin of chicory and Apple,
from Farm Valley
*****
Duck candied, as a potted meat, Strip of smoked duck
fillet, green salad perfumed
with hazelnut oil
*****
Scallop*, in tartar perfumed with dill and red beetroot
acidulated
*****
Smoked salmon, as a rosette, on a "brioche perdue",
quenelle of Royal salmon Jelly
*****
Duck foie gras, natural cooked and prepared, served with
a chestnut "chutney"
and warm brioche toast |
-
or -
Hot Starters |
|
Beef’s tail, crispy rolls, salad and mushrooms, split
dressing with capers
*****
Duck foie gras, pan fried escalope, cream of lentil with
Muscat and
roasted mango marbles
 |
|
The products marked with * are prepared to
"enjoy your senses without panic scale" |
Special
of the Day
- or -
Fishes and Sea Shells |
|
Cod, steamed
on seaweeds, removed the petals of it, on "vitelotte" potatoes
and fennel, Sorrento olive oil
*****
Monkfish, pan roasted, served with Coco Bean "from Paimpol" with
sweet chorizo from Jabugo
*****
Scallop*, Plancha, and Curlpaper of vegetables with ginger and
Citronella,
virgin dressing
*****
Turbot*, pan seared "meunière", Apple and potimarron jam, Kumquat sauce |
-
or -
Meats and Games |
|
Pork
from Ventoux, chop roasted with garlic and Rosemary, cauliflower
batter pudding with reblochon
*****
The fowl from Challans, leg stuffed with ceps, Chestnut and
Salsify fricassee,
tasty juice
*****
Veal tong*, Braised, mashed Ratte potato, parsley sauce,
Crispy vegetables
and dices of cuckoopint
*****
Normandy Beef*, pan seared with red pepper of Kâmpôt, potato
croquette
with parmesan
*****
Hare, Old fashion jugged rabbit simmered with steam potatoes
and croutons |
|
The products marked with * are prepared to "enjoy
your senses without panic scale" |
|
Cheese Master's Selection
|
|
Desserts |
|
"William" Pear, poched in small pieces, praline mousse on the
top, Crispy tile
*****
Apple from the Vexin*, cream desserts on a Dacquoise biscuit,
"Snickers" ice cream
*****
Chocolate, All chocolate Sphere and Tahiti vanilla ice cream,
soft cookie
*****
Pineapple*, roasted and made as a "burger" with macaroon and
lemon cream
*****
Soufflé, Perfumed with orange with a chocolate heart
*****
Rice pudding, Come with citrus slices and, mini madeleine
with orange blossom flavor
*****
Ice cream and sorbets*, homemade, make your choice of
flavours
*****
Dessert of the day, it depend on the chef pastry what he
would like to do |
|
The products marked with * are prepared to "enjoy
your senses without panic scale" |
|
Chef de
cuisine : Vincent BISET |
|
The days when the restaurant is closed, (saturday lunchtime, sunday
evening and monday) we propose you from now
on a formula "Bistrot".
