The Abbey of Talloires, thousand years of history, and thousand stories to tell...

Transcription

1 The Abbey of Talloires, thousand years of history, and thousand stories to tell... With which one to start? The one of the king who built this beautiful abbey for love of his queen one thousand years ago? The one of the famous American writer, Mark Twain, who lost his words to describe the beauty of this place? The one of Paul Cézanne, when sick, found his inspiration here to paint his magnificent Lake Annecy? The one of the famous French film actor Jean Reno who fell in love with this site to become its shareholder...? Our Head Chef, Christophe Le Digol, writes his story by transmitting his most beautiful memories through his cooking, a little bit of each place he had visited all along his long professional journey. For our Pastry chef Gauthier Chaffard this profession was evident since he was a kid. Rigor, structure and taste are elegantly transcribed on his plates. Charly, our Head Wine Waiter, has been sharing for years his passion for the wine and the little stories bound to each bottle of our historical wine cellar. There are others, but we prefer the stories of our every day guests: Welcome to the Abbey to write yours! Mrs Dunja Studen Kirchner General Manager

2 M E N U S M E N U I N S P I R A T I O N 4 9 E U R O S Chilled Pot au Feu vegetables On a bed of jellied stew with flowers and herbs Perfumes with star anise and special Madagascar pepper Steamed codfish Celeri and lemon puree, butter broth perfumed with orange blossom All around pear Hazelnut crumble, grilled almonds, pear sorbet M E N U C o u n t r y R o o t s M e n u s e r v e d f o r t w o p e r s o n s m i n i m u m 6 9 E U R O S Crayfish from lake Annecy marinated in sweet spices Cauliflower cream and trout eggs Royal trout from Savoy Preserved in olive oil, clementines and hokkaido pumpkin Roasted guinea fowl excellence «Mieral» Gold turnip and parsnip, lemon and turmeric Cheese platter from Savoie Rippened by Alain Michel and Lionel Pochat 35% milk chocolate, banana and lemon Banana ice cream TVA 10% - Service compris

3 M E N U C o l o r s o f c e z a n n e 9 9 E U R O S M e n u s e r v e d f o r t h e w h o l e t a b l e Pan-sautéed French duck foie gras Beetroots and mulled wine sauce Red mullet à la plancha Fish broth, season vegetables and shaves of grey mullet roe paste Crayfish from lake Annecy «au gratin» Nantua sauce Roasted veal sweetbreads Artichokes, pears and Tonka beans or Roasted guinea fowl excellence «Mieral» Gold turnip and parsnip, lemon and turmeric Cheese platter from Savoie Rippened by Alain Michel and Lionel Pochat Pre dessert Tangerine «Mont Blanc» Light chestnut cream, tangerine juice with olive oil, tangerine sherbet TVA 10% - Service compris

4 A L a C a r t e S t a r t e r s Crayfish from lake Annecy marinated in sweet spices Cauliflower cream and trout eggs Hot wild duck pie (25 min of cooking) With Matignon style vegetables The Poget oysters in cappuccino Broccoli and wasabi foam, seaweed butter toast Pan-sautéed French duck foie gras Beetroots and mulled wine sauce Chilled Pot au Feu vegetables On a bed of jellied stew with flowers and herbs Perfumes with star anise and special Madagascar pepper L a k e & S e a Red mullet à la plancha Fish broth, season vegetables and shaves of grey mullet roe paste Scallop from the high sea and oyster French caviar, Ayze wine butter sauce Crayfish from lake Annecy «au gratin» Nantua sauce Half Whole Royal trout from Savoy Preserved in olive oil, clementines and hokkaido pumpkin 33 TVA 10% - Service compris

5 M e a t Wild venison from Alsace Autumn vegetables and grand Veneur wine sauce Lightly smoked Charolais beef filet Fricassee of cep mushrooms with Mondeuse wine, caramelized onions cream Walnuts from Grenoble Roasted veal sweetbreads Artichokes, pears and Tonka beans Roasted guinea fowl excellence «Mieral» Gold turnip and parsnip, lemon and turmeric T h e C h e e s e C e l l a r Cheese platter from Savoie Rippened by Alain Michel and Lionel Pochat 18 D e s s e r t s The iced green apple Hazelnut biscuit, apple and dill marmelade Apple caramel and green apple sorbet 35% milk chocolate, banana and lemon Banana ice cream Chocolate «Mokaya 66%» with orange Hokkaido pumpkin ice cream Tangerine «Mont Blanc» Light chestnut cream, tangerine juice with olive oil, tangerine sherbet TVA 10% - Service compris

6 P r e - d i n n e r d r i n k s A p e r i t i f s Glass of Vin Moelleux (sweet wine) 14 Glass of white or red wine from Savoie 7 Glass of white or red wine Sommelier s choice 10 Glass of Champagne Brut 16 Glass of Champagne Rosé 18 Porto 2000 Vintage Smith Woodhouse 15 *Ask our Wine waiter for a larger choice C o f f e e T e a s a n d I n f u s i o n s Café Expresso Super Crema 4 Arabica - smooth and perfumed, balanced and subtile flavour Choice of Teas and Infusions 6 Teas and infusions (sage, peppermint, lemon verbena, melissa and camomile, fresh or dried from our garden depending on the season) M i n e r a l W a t e r s Badoit Evian 70 cl 6 Orezza 1 L 7 Orezza 50 cl 5 A F T E R - D I N N E R D R I N K S L I Q U E U R S *Ask our Wine waiter for a bar list

7 I N F O R M A T I O N a b o u t o u r P R O D U C T S D I S H E S M E AT S All our dishes are prepared in house according to our recipes from high quality products selected with care. Abbaye de Talloires has had for many years the title of «Maître Restaurateur» which is attributed only to the restaurants that are practicing home made cuisine by confirmed professionals. All the dishes of this menu, based or proposed with beef or veal are guaranteed of European Union origin exclusively. O U R H E R B G A R D E N Our herb garden, heritage of the monks, is still cultivated with love and a lot of care and produces according to the seasons part of the vegetables for our kitchen and all the herbs for the dishes of our menus as well as the delicious herbal tea of the Abbaye. Do not hesitate to visit it! a l l e r g i e s All of our plates can contain gluten, traces of peanut and lactose. Here is the list of the 14 substances that must be indicated, even if they appear in small quantity : Cereals containing gluten : wheat, rye, spelt, kamut and products made from cereals. Crustacean and products made from crustacean. Eggs and products made from egg. Fishes and products made from fish. Peanut and products made from peanut. Milk and products made from milk. Soya and products made from soya. Nuts : almond, hazelnut, cashew nut, pecan nut, Brazil nut, pistachio, macadamia nut and products made from these fruits. Celery and products made from celery. Mustard and products made from mustard. Sesame seeds and products made from sesame seeds (Gomasio : grilled sesame and fleur de sel) Sulphure dioxide and sulfites in concentration higher than 10mg/kg ou mg/l indicated in SO2. Present in wines, mustard, Lupin and shellfishes.

8 t H a N K t o o U r P r o D U C E r s Crayfi sh and fi sh from Annecy Lake Florent CAPRETTI in Saint-Jorioz Sea fi sh and shellfi sh from Marie Luxe Snails Philippe HÉRITIER, Domaine des Orchis, in Poisy the meat Duck foie gras Maison MASSE Charolais beef JARGOT Butchery in Faverges Bressan poultry Miéral in Montrevel-en-Bresse fruits and vegetables Local markets The garden of l Abbaye Organic garden Martin GRANGE in Doussard Fraise & Basilic in Sevrier Cheeses La Mère Richard in Lyon Fresh milk and Gruyère Ferme de Cons-Sainte-Collombe Goat cheese M. MARCHAND à Vesonne bread Bakery «Pan et Gâto» : Mickaël RISPE in Annecy- le-vieux The chocolate Manufacture Michel CLUIZEL in Danville