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

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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 White and Green Asparagus in a Light ange Sauce, Home-Smoked Salmon Coated with Sesame 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 Duo of Magret and Duck Foie Gras on its Coulis Gardianne with Chioggia Beetroot Lychee with Mango, Accompanied by Raspberry and Pink Grapefruit Duo of Roast Pineapple and Coconut Accompanied by a Baba and Espuma of Pina Colada 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 Crisp Crayfish with Crunchy Small Vegetables in a Delicate Sauce of Capers, Olive Oil and Garlic Courgette Flower and Stuffed Morel Mushroom, with a Coulis of Shellfish and Young Runner Beans Pasta Rigatoni with Foie Gras and Truffle, Creamy Soup of Braised and Stuffed Artichokes Saddle of Lamb, Marinated with Vegetables, Olive Oil and Herbs, Served with Cooking Juices Wing of Young Pigeon Braised in Banyuls Wine, Chef s Own Style Peas and Carrots Two-Strawberry Delight, Pistachio, Mother Maud s Preserve and a Vanilla Shortbread Tender, Acidulated Pear, Milk Chocolate Cream and Dark Chocolate Ice

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 Crisp Crayfish with Crunchy Small Vegetables in a Delicate Sauce of Capers, Olive Oil and Garlic Courgette Flower and Stuffed Morel Mushroom, with a Coulis of Shellfish and Young Runner Beans Pasta Rigatoni with Foie Gras and Truffle, Creamy Soup of Braised and Stuffed Artichokes Saddle of Lamb, Marinated with Vegetables, Olive Oil and Herbs, Served with Cooking Juices Wing of Young Pigeon Braised in Banyuls Wine, Chef s Own Style Peas and Carrots Two-Strawberry Delight, Pistachio, Mother Maud s Preserve and a Vanilla Shortbread Tender, Acidulated Pear, Milk Chocolate Cream and Dark Chocolate Ice

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 White and Green Asparagus in a Light ange Sauce 22

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 White and Green Asparagus in a Light ange Sauce, Home-Smoked Salmon Coated with Sesame 28 Pasta Rigatoni with Foie Gras and Truffle, Creamy Soup of Braised and Stuffed Artichokes 36 Crisp Crayfish with Crunchy Small Vegetables in a Delicate Sauce of Capers, Olive Oil and Garlic 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 Courgette Flower and Stuffed Morel Mushroom, with a Coulis of Shellfish and Young Runner Beans 36 Seasonal Vegetables in a Crust and a Half-Tail of Lobster Sprinkled with Basil Dressing and Balsamic Vinegar 36 Duo of Magret and Duck Foie Gras on its Coulis Gardianne with Chioggia Beetroot 36 Saddle of Lamb, Marinated with Vegetables, Olive Oil and Herbs, Served with Cooking Juices 38 Wing of Young Pigeon Braised in Banyuls Wine, Chef s Own Style Peas and Carrots 42 Crown of Lamb, Slice of Leg of Lamb with Rosemary, Stuffed Vegetables 44

6 A la Carte 21 euros Desserts 26 euros (To avoid you having to wait, May we suggest that you order your dessert at the beginning of the meal) Tender, Acidulated Pear, Milk Chocolate Cream and Dark Chocolate Ice Two-Strawberry Delight, Pistachio, Mother Maud s Preserve and a Vanilla Shortbread Duo of Roast Pineapple and Coconut Accompanied by a Baba and Espuma of Pina Colada Lychee with Mango, Accompanied by Raspberry and Pink Grapefruit All our Beef Meat is from French igin Prices are All taxes included

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