Menu of the Auberge. The Chef de Cuisine, Philippe Boucher, Maître Cuisinier de France proposes :

Size: px

Start display at page:

Download "Menu of the Auberge. The Chef de Cuisine, Philippe Boucher, Maître Cuisinier de France proposes :"

Shauna Glenn
5 years ago
Views:

1 The Chef de Cuisine, Philippe Boucher, Maître Cuisinier de France proposes : Menu of the Auberge 2 Dishes to be chosen Cheese Dessert 73 euros 2 Dishes to be chosen Dessert 63 euros Mackerel Fillet Cooked at Low Temperature in a Fine Herb Court Bouillon with a Sorbet of Traditional-Style Mustard Home-Smoked Salmon Coated with Sesame Meli Melo of Small Vegetables in Cocktail Fine Seafood Tart on a Fondue of Mild Onion and Fresh Thyme, with a Shellfish Coulis Accompaniment in an Emulsion with Olive Oil and Lime Tender Guinea Fowl and Duck Foie Gras on its Gastric with Tarragon Caramelized Reinette Apple, Quince Fondue and his Lightly Peppered Ice Cream Tender Pear and a Duo of Jivara and Guanaja Chocolat served in Belle Hélène Style For the hotel s guests, the Chef Proposes a different menu each day, based on this menu, to be reserved before am.

2 The Epicurean Menu 3 Dishes to be chosen Cheese Dessert 98 euros 3 Dishes to be chosen Dessert 88 euros Marinated Duck Foie Gras with Five Peppers, Small Fruit Chutney and Spice Bread Duo of Wild Giant Prawns and Royal Crab in Fresh Avocado Scallops Served in the Shell with Spices and Fine Herbs Pasta Rigatoni with Foie Gras and Truffle, Creamy Soup of Braised and Stuffed Artichokes Tender Slice of Doe, Lightly Roasted in Butter and Provencal Flavours Poivrade Sauce Wings of Young Pigeon Braised in Banyuls Wine, With a Jerusalem Artichoke Cream and with Pigeon Leg served on Braised Cabbage Lychee with Mango, Accompanied by Raspberry and Pink Grapefruit Chocolate Pie Araguani and its Iced Blackcurrants Souffle

3 The Great Cassagne Discovery Menu 4 Dishes to be chosen Cheese Dessert 105 euros Marinated Duck Foie Gras with Five Peppers, Small Fruit Chutney and Spice Bread Duo of Wild Giant Prawns and Royal Crab in Fresh Avocado Scallops Served in the Shell with Spices and Fine Herbs Pasta Rigatoni with Foie Gras and Truffle, Creamy Soup of Braised and Stuffed Artichokes Tender Slice of Doe, Lightly Roasted in Butter and Provencal Flavours Poivrade Sauce Wings of Young Pigeon Braised in Banyuls Wine, With a Jerusalem Artichoke Cream and with Pigeon Leg served on Braised Cabbage Lychee with Mango, Accompanied by Raspberry and Pink Grapefruit Chocolate Pie Araguani and its Iced Blackcurrants Souffle

4 Lunch Menu 42 euros 1 Plate and 1 Dessert to be Chosen à la Carte Children s Menu 23 euros Small first course, Fish or Meat with accompaniments, Dessert Vegetarian Dishes Seasonal Vegetables in a Crisp Case, Sprinkled with Basil Sauce and Balsamic Vinegar 26 Mixed Salad of Cooked and Raw Vegetables 21 Dainty Stuffed Vegetables 25 Puree of Potatoes with Preserved Lemon, Sprinkled with Aromatic Herbs 21 Creamy Vegetable Soup with Fresh Butter or Olive Oil 18

5 A la Carte First Course Marinated Duck Foie Gras with Five Peppers, Small Fruit Chutney and Spice Bread 37 Mackerel Fillet Cooked at Low Temperature in a Fine Herb Court Bouillon with a Sorbet of Traditional-Style Mustard 30 Home-Smoked Salmon Coated with Sesame Meli Melo of Small Vegetables in Cocktail 28 Pasta Rigatoni with Foie Gras and Truffle, Creamy Soup of Braised and Stuffed Artichokes 36 Duo of Wild Giant Prawns and Royal Crab in Fresh Avocado 32 Second Course of Fish, Meat and Poultry Fine Seafood Tart on a Fondue of Mild Onion and Fresh Thyme, with a Shellfish Coulis Accompaniment in an Emulsion with Olive Oil and Lime 34 Fillets of Sole, Floured and Fried in Butter with a Potato Puree and Preserved Lemon 48 Scallops Served in the Shell with Spices and Fine Herbs 36 Seasonal Vegetables in a Crust and a Half-Tail of Lobster Sprinkled with Basil Dressing and Balsamic Vinegar 36 Tender Guinea Fowl and Duck Foie Gras on its Gastric with Tarragon 36 Tender Slice of Doe, Lightly Roasted in Butter and Provencal Flavours Poivrade Sauce 38 Wings of Young Pigeon Braised in Banyuls Wine, With a Jerusalem Artichoke Cream and with Pigeon Leg served on Braised Cabbage 42 Crown of Lamb, Slice of Leg of Lamb with Rosemary, Stuffed Vegetables 44

6 A la Carte 22 euros Desserts 26 euros (To avoid you having to wait, May we suggest that you order your dessert at the beginning of the meal) Chocolate Pie Araguani and its Iced Blackcurrants Souffle Caramelized Reinette Apple, Quince Fondue and his Lightly Peppered Ice Cream Lychee with Mango, Accompanied by Raspberry and Pink Grapefruit Tender Pear and a Duo of Jivara and Guanaja Chocolat served in Belle Hélène Style All our Beef Meat is from French igin Prices are All taxes included

7 450 Allée de Cassagne Le Pontet Avignon

Menu of the Auberge. The Chef de Cuisine, Philippe Boucher, Maître Cuisinier de France proposes :

Menu of the Auberge. The Chef de Cuisine, Philippe Boucher, Maître Cuisinier de France proposes : The Chef de Cuisine, Philippe Boucher, Maître Cuisinier de France proposes : Menu of the Auberge 2 Dishes to be chosen Cheese Dessert 73 euros 2 Dishes to be chosen Dessert 63 euros Mackerel Fillet Cooked