Chefs Jean-Baptiste DREY-BLUM, Damien PIOCHON and their team propose. «Spring Menu»

Transcription

1 Chefs Jean-Baptiste DREY-BLUM, Damien PIOCHON and their team propose «Spring Menu»

2 Menu-carte at 56 Euros composed of a first course, a main course (fish or meat), and either cheese or dessert or Menu-carte at 68 Euros composed of a first course, a main course (fish or meat), cheese and dessert If you choose a dish with a supplement, this will be added to the price of the menu You can also choose «à la carte» Every day our Chefs and their team propose you some suggestions; do not hesitate to ask us about them. Starters SNAILS, PARSLEY, GARLIC snails in brioche and parsley butter, garlic, spinach 21 FOIE GRAS, RED, YELLOW AND PINK BEETROOT foie gras cooked in salt, the red beetroot as a fruit jelly, the yellow one in salt crust and the pink one raw 24 (suppl. 3 ) LANGOUSTINE, ONION, BLINIS the langoustine slowly cooked, onion foam and herb blinis 25 (suppl. 4 ) PARSNIP, CELERY, TRUFFLE cooked as a risotto, hazelnut emulsion 19 - net prices -

3 You are welcome to split any dish from the à la carte selection. A 4 Euros supplement will be applied to the price of the chosen dish. However none of our menu can be split. Fishes SCALLOPS, SHIITAKE MUSHROOMS, SHALLOTS roasted scallops, pan-fried shiitake mushrooms and shallots crumble 33 (suppl. 5 ) COD, CHINESE CABBAGE, MISO steamed Skrei cod, satay crust, pan-fried chinese cabbage and fermented miso broth 27 Meats BEEF, CHEESE RÖSTIS, BEARNAISE Pan-fried beef fillet, mimolette cheese röstis, béarnaise sauce 31 (suppl. 5 ) RABBIT, MUSTARD, CARROT Old-fashioned mustard rabbit saddle, carrot polenta, yellow mashed carrots, Dijon mustard sauce 29 * Premium veal, not included in any menu * VEAL CHOP (350g) pan-fried mushrooms and sautéed potatoes 35 Origin of our meat: France UE - Net prices

4 Cheeses SELECTION OF REFINED CHEESES by «the Raimbault family» 12 LOCAL GOAT CHEESE Roasted with honey and dried fruits 10 MIXED GREENS, TRUFFLE DRESSING Parmesan shavings 10 Desserts APPLE caramelized as a tatin tart 12 CHOCOLATE pistachio ganache, intense dark chocolate cream, amarena cherries 12 LITCHI exotic cream, coconut biscuit, rum ice-cream 12 SOUFFLÉ with Grand-Marnier, orange biscuit 12

5 Menu «Dégustation» at 83 Euros (this menu has to be ordered before 13h30 or 21h15) FOIE GRAS, RED, YELLOW AND PINK BEETROOT foie gras cooked in salt, the red beetroot as a fruit jelly, the yellow one in salt crust and the pink one raw PARSNIP, CELERY, TRUFFLE cooked as a risotto, hazelnut emulsion SCALLOPS, SHIITAKE MUSHROOMS, SHALLOTS roasted scallops, pan-fried shiitake mushrooms and shallots crumble GRANITA BEEF, CHEESE RÖSTIS, BEARNAISE Pan-fried beef fillet, mimolette cheese röstis, béarnaise sauce LOCAL GOAT CHEESE roasted with honey and dried fruits CHOCOLATE pistachio ganache, intense dark chocolate cream, amarena cherries - net prices

6 Pressoir Menu For lunch only MENU-PRESSOIR AT 35 EUROS (2 courses including 2 glasses of wine and a coffee) MENU-PRESSOIR AT 42 EUROS (3 courses including 2 glasses of wine and a coffee) For lunch or dinner MENU-PRESSOIR AT 30 EUROS (2 courses excluding drinks) MENU-PRESSOIR AT 37 EUROS (3 courses excluding drinks) Starters EGG, ENDIVES, WALNUT perfect egg, stewed endives with bacon, walnuts 12 SPLIT PEAS, FRESH COW MILK CHEESE split pea velvet soup, fresh cow cheese on toast 11 SALMON, SUSHI RICE half-cooked salmon, sautéed sushi rice 13 Main courses POLLACK, THREE COLOURS RICE, DILL roasted pollack tournedos with herbs, three colours rice and dill cream 19 POULTRY poultry fillet with white wine and mushroom sauce, mashed potatoes 20 RISOTTO red pepper del piquillo risotto, ham cooked on the bone 18 Desserts PANACOTTA chocolate and pineapple 10 PEAR poached with pepper from Madagascar 10 APPLE almond cream, granny smith sorbet 10 - net prices -

7 Children menu (up to 12 years) Main course 16 Euros Main course + dessert 19 Euros First course + main course + dessert 22 Euros Starters HOME MADE TERRINE SALMON SMOKED AT THE CHÂTEAU Main Courses LINGUINI PASTA BOLOGNESE CHOPPED STEAK sautéed potatoes COD steamed, risotto Desserts CARAMEL PANACOTTA CHOCOLATE ICED MOUSSE THIN APPLE TART - net prices

8 Vegan menu This menu (starter, main course and dessert) is at the rate of 30 Euros Starters CELERY, PARSNIP AS A RISOTTO with coconut milk and curry 10 SPLIT PEA VELVET SOUP stewed endives with walnuts 10 Main Courses THREE COLOURS RICE pan-fried, shiitake mushrooms, Nori emulsion 15 FINE PUREE with olive oil and red peppers del piquillo 15 Desserts TARTLET hazelnut, banana, cocoa 10 FRUITS SALAD seasonal fruits and its crêpe 10 - net prices -