Le faitout «Taste isn t in sofistication»

Transcription

1 «Top-quality products, recipes of season, wood-grilled meat, a refined traditional cuisine, not to mention, of course, our «cochonnailles» specialities (assorted cold meat), the bottle of wine is on your table, a relaxed atmosphere, So, why wait?» Eric and Emilie Fernez Open 7 days a week From 11h45 to 18h30 Air conditioning Conference room Patio (depends on the season)

2 Aperitifs Flute of Champagne, Didier Michel ( Blanc de blancs ) Royal Kir (Champagne with crème de cassis ) Homemade aperitif (traditional method with crème de cassis made by Joannet ) Homemade Picon Homemade Americano Homemade Guignolet Homemade Guignolet, Joannet Traditional Kir (crème de cassis and Bourgogne Aligoté wine ) Blanc-cassis (crème de cassis and white wine) Estate Pineau des Charentes, Tawny Porto wine Peach Chico, Pisang Ambon, Batida, Martini, Gancia, Rosso Antico Campari, Suze, Picon Ricard, Bacardi, Vodka Absolut Black and White Whisky Johnnie Walker Whisky (red label) «Vieux malt» Lagavulin Whisky, aged 16 years Soft drinks going with aperitifs.... see «softs» below Orange juice and wine (10cl) Beers Jupiler Carlsberg, Grisette (blonde) Corked boon Kriek cl St. Feuillien Brewery (blonde) Trappist beers Trappe (blonde) Trappe Isid or, Westmall Triple, Rochefort 8, Chimay («Bleue» and «Blanche») Orval (young) Orval (more than 6 months) Gins «selected by Emilie»... The current favourites, ask us for advice!... Homemade Gin: Bombay sapphire (UK), perfumed Brokers (UK), dry - citrus aroma Hendrickx (Scotland) cucumber and rose petal infusion Tanqueray (London) balanced and classic, cilantro, liquorice and angelica Monkey 47 (Black Forest) juniper berries and subtle citrus flavour Monkey 47 Distillers Cut (Black Forest) - produced only once a year! - On the rocks! Mombasa club (UK) - sweet, spiced with lime and anise, a bit bitter - On the rocks! Gin Bulldog (London) poppy (seed and flower), lotus leaf and dragon eye (longan) 9.00 Gin Blue vintage (Austria) light Jenever and lemon flavour Gin mare (Spain) - rosemary, thyme, basil and Arbequina olives G vine gin floraison (France) - grapevine flower-infused Citadelle gin (France) limited production, flowery scent, hint of cinnamon Gin filliers tangerine (Belgium) mandarin character Haswell (UK) - Gin Very fresh on the palate, strong flavour of citrus fruit Edgerton (London) - dry, rare and fine, pink in colour due to the pomegranate Tonics to go with your gin: Fever Tree - 20 cl cl Softs (cocktails and drinks) Bitter soda (Americano), Green banana (Pisang), Anisette (Ricard), Peach Light /2 Vittel, 1/2 San Pellegrino /4 Perrier, 1/4 Vittel Sparkling drinks (Coca Cola, Fanta, Nestea, Sprite, Citrus Schweppes) Looza juices (orange, pineapple, tomato, apple- cherry) Fresh orange juice

3 33 «Faitout» menu - one course per category Starters Homemade shrimp croquettes with fried parsley and lemon Sweetbreads and chicken croquettes with a spicy tomato sauce Cheese and lardon crisps, Grandma s recipe Steamed prawn with garlic Sardines from «la Belle-Iloise» served in their original can, with toasted «Rustic country bread» Main courses Chicken vol-au-vent «Faitout» Butter puff pastry with chicken, mushrooms, quenelles and French fries Steak tartar, freshly cut, spiced according to our recipe, hard-boiled egg, lettuce and French fries «Blackwell» pork T-bone chop, Roger s way, with lettuce, mayonnaise and French fries Snacked slice of Scottish salmon, semi-cooked, with Béarnaise sauce Desserts Regional cheeses (+ 2.50) Two-scoop homemade ice cream with whipped cream Flavours: vanilla, chocolate, praline, mocha, sorbets of the day Brazilian ice cream (2 scoops) - vanilla ice cream with caramel sauce, whipped cream and pecan nuts Dame Blanche (2 scoops) - vanilla ice cream with chocolate sauce and whipped cream Tart of season and/or of the day Chocolate mousse Crème brûlée (Burnt cream) Any dessert on our menu (+ 50% of menu s price) 33 «Butcher s» menu - one course per category Starters Old style terrine, onions and pickles, the terrine is served on the table Ardennes ham, from Eddy Buchet, celery remoulade Sweetbreads and poultry croquettes with a spicy tomato sauce Main courses Grilled matured French rib steak (350 g) with homemade butter Matured French sirloin steak, pan-fried, and flambé, with green pepper cream Grilled bone-in pork rib from Abotia Domain, Saint-Jean de Pied de Port, Pyrenees +/- 850 g (for 2 people) Desserts Regional cheeses (+ 2.50) Two-scoop homemade ice cream with whipped cream Flavours: vanilla, chocolate, praline, mocha, sorbets of the day Brazilian ice cream (2 scoops) - vanilla ice cream with caramel sauce, whipped cream and pecan nuts Dame Blanche (2 scoops) - vanilla ice cream with chocolate sauce and whipped cream Tart of season and/or of the day Chocolate mousse Crème brûlée (Burnt cream) Any dessert on our menu (+ 50% of menu s price)

4 Cold starters Sardines from the famous «la Belle-Iloise» cannery, served in their original can, with toasted «Rustic country bread» Without bones, with virgin olive oil ,70 Whole, two peppers, olive oil with a lemon zest ,70 Take away... 5,90 Scottish smoked salmon, shallots and chopped fresh parsley Scottish salmon carpaccio, fresh herbs and olive oil Our «escavèche «(Walloon speciality), with St Feuillien at the end of cooking Old style terrine, onions and pickles, the terrine is served on the table Ardennes ham, from Eddy Buchet, celery remoulade Homemade terrine of duck foie gras Hot starters Homemade shrimp croquettes with fried parsley and lemon Sweetbreads and poultry croquettes with a spicy tomato sauce Cheese and lardon crisps, Grandma s recipe Oven-roasted pig s trotter, sauce gribiche Andouillette from the Champagne area (220 g), just grilled Veal tongue, cooked in a broth, served warm, French dressing Curly endive with lardons and croutons, sunny-side up eggs Fresh goat s cheese on a toast with walnut kernels salad Six Burgundy snails Toast with white mushrooms and cream Garlic prawns Please note that some desserts must be ordered at the beginning of the meal! Grill French pig from Abotia Domain, Saint-Jean de Pied de Port, Pyrenees T-bone chop, g /1 person T-bone chop, g /2 people Slices of pork shoulder, well done, 350 g «Ardennes quality» Belgian pig T-bone chop, 300 à 350 g Rib chops, well done, 300 à 350 g Two homemade sausages, summer vegetables Three homemade sausages, summer vegetables Homemade skewered pork, garlic butter, southern «ratatouille « «Blackwell» pork chop, Roger s way, lettuce, mayonnaise and French fries Andouillette from the Champagne area (220 g), just grilled Cushion of sweetbread (260 g), with a layer of Béarnaise sauce French prime cut (250 g) with pan-fried shallots Only rare or very rare French Matured rib steak (350 g), homemade butter Extra 100 g French beef tenderloin ( g), homemade butter Extra 50 g Sirloin beef steak (250 g), homemade butter Skewered boneless leg of lamb (200 g), Greek salad Sliced leg of lamb (250 g), garlic butter Skewered prawns, Greek salad Please note that some desserts must be ordered at the beginning of the meal!

5 In the kitchen Homemade meatballs, tomato sauce, lettuce, mayonnaise and French fries «Belgian» steak, pan-fried and served with cooking butter, French fries lettuce and mayonnaise Only rare or medium-rare Steak tartar, freshly cut, spiced according to our recipe Hard-boiled egg, lettuce and French fries Chicken vol-au-vent «Faitout» Butter puff pastry with chicken, mushrooms, quenelles and French fries Sweetbread croustade (savoury pie), mushrooms and gherkins Timbale (pot pie) of butter and old fashioned white sauce, homemade croquettes Veal kidney fricassee, chef s sauce, homemade croquettes Roasted confit of duck, white mushrooms with sails Mashed potatoes or homemade croquettes Our homemade «escavèche» with French fries and salad Snacked slice of Scottish salmon, semi-cooked, with Béarnaise sauce Please note that some desserts must be ordered at the beginning of the meal! Sauces Béarnaise sauce Chef s sauce Green pepper sauce Roquefort sauce (cheese) Archduke sauce (mushrooms) Extra shallot Side orders All our dishes are served with a seasonal salad. Our French fries are peeled and cut by hand; our potato croquettes are homemade; our potatoes are cooked in the oven and our purée (mashed potatoes) is also homemade. To go with your main course Sautéed white mushrooms Sautéed green beans Lettuce French fries, potato croquettes or purée (mashed potatoes) Please note that some desserts must be ordered at the beginning of the meal!

6 For the little ones Note that children can also order dishes served à la carte in small portions, ask us! Emily s crisps (2 units) Tortellini stuffed with meat, tomato sauce Meatball in tomato sauce Chicken vol-au-vent without puff pastry (for 2 children) French beef tenderloin, 100 g French beef tenderloin, 150 g Steak tartar, 100 g Belgian beefsteak, pan-fried, served with cooking butter, French fries, lettuce and mayonnaise Only rare or medium-rare, 125 g Desserts Regional cheeses Homemade ice cream... 1 scoop / 2 scoops / 3 scoops Flavours: vanilla, chocolate, praline, mocha, sorbets of the day Whipped cream Dame Blanche - vanilla ice cream with chocolate sauce and whipped cream Children Dame Blanche Brazilian ice cream - vanilla ice cream with caramel sauce, whipped cream and pecan nuts Children Brazilian ice cream Melba sundae Homemade chocolate mousse Crème brûlée Tiramisu s cousin, seasonal recipe Tart of season and/or of the day / 7.00 Irish coffee Desserts you must to order at the beginning of the meal Flambéed warm apple pie and ice cream Mikado crêpes (French pancakes), vanilla ice cream, whipped cream and hot chocolate sauce (served separately) Flambéed crêpes, vanilla ice cream Raspberry eau de vie zabaglione French toast (bread pudding) with aux Calvados-glazed apple, vanilla ice cream Molten chocolate/caramel (dependent on daily availability) cake with a melting heart

7 For groups We suggest several options: Our «group menu», see below (from 11 to 20 people) The possibility to choose in advance 3 starters and/or 3 main courses and/or 3 desserts à la carte. In this case, we ll offer to your guests a «mini menu» containing your choices For groups of more than 20 people, please organise your menu in advance 33 Group menu Starters Old style terrine, onions and pickles, the terrine is served on the table Sardines from the famous «la Belle-Iloise» cannery, served in their original can, with toasted «pain de campagne» (rustic country bread) Without bones, with virgin olive oil Whole, two peppers, olive oil with a lemon zest Ardennes ham, from Eddy Buchet, celery remoulade Homemade shrimp croquettes with fried parsley and lemon Sweetbreads and poultry croquettes with a spicy tomato sauce Cheese and lardon crisps, Grandma s recipe Fresh goat s cheese on a toast with walnut kernels salad Six Burgundy snails Garlic prawns Main courses Grilled «Blackwell» pork chop, Roger s way Homemade sausages, summer vegetables, 2 units Homemade meatballs, tomato sauce, lettuce, mayonnaise and French fries French Matured rib steak (350 g), homemade butter (+ 2) Andouillette from the Champagne area (220 g), just grilled (Then) Steak tartar, freshly cut, spiced according to our recipe, hard-boiled egg, lettuce and French fries Snacked slice of Scottish salmon, semi-cooked, with Béarnaise sauce «Belgian» steak, pan-fried and served with cooking butter, French fries lettuce and mayonnaise. Only rare or medium-rare (+ 2) Sliced leg of lamb (250 g), garlic butter Pork T-bone chop from Abotia Domain, Saint-Jean de Pied de Port, Pyrenees +/- 850 g (for 2 people) (+ 2) Desserts Regional cheeses (+ 2.50) Two-scoop homemade ice cream with whipped cream Flavours: vanilla, chocolate, praline, mocha, sorbets of the day Brazilian ice cream (2 scoops) - vanilla ice cream with caramel sauce, whipped cream and pecan nuts Dame Blanche (2 scoops) - vanilla ice cream with chocolate sauce and whipped cream Tart of season and/or of the day Chocolate mousse Crème brûlée Special cake of circumstance (must be ordered 3 days in advance possible extra) Any dessert on our menu (+ 50% of menu s price) Drinks for the «group menu» - 20 To go with your meal, we suggest the following formula: House s aperitif, martini, blanc cassis (crème de cassis and white wine), pineau, porto ½ litre house wine / person Corbieres, cuvée Peyres Nobles White, rosé or red Water and coffee

8 «Thanks for coming. If you would like to be informed of our activities, please visit our website and subscribe to our Newsletter» Hope to see you soon, Eric and Emilie Fernez