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

Transcription

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

2 Menu-carte at 55 Euros Composed of a first course, a main course (fish or meat), and either cheese or dessert or Menu-carte at 67 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. First courses FOIE GRAS pan-fried, served with grape and brandy chutney 23 (suppl. 3 ) RADISH ravioli filled with radish, cep mushrooms and snails, garlic and parsley emulsion 21 LOBSTER medallions of lobster, diced vegetables, lobster butter 25 (suppl. 5 ) GILT-HEAD SEABREAM cooked à la plancha, glazed with a shellfish juice, cabbage in 3 ways 22 - Net prices - 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.

3 Fishes MONKFISH roasted, candied and creamy parsnip, almond and pistachio olive oil sauce 30 CROAKER cooked on one side, pan-fried seasonal mushrooms, vermicelli roesti, shellfish bisque 28 Meats PEKIN DUCK BREAST with orange, different ways of squash 29 BEEF roasted fillet of beef, mashed potatoes with crushed chesnut, foie gras sauce 33 (suppl. 7 ) * Premium beef, not included in any menu * RIB OF ANGUS BEEF for 2 people 90 Origin of our meat: France Ireland

4 Cheeses PLATE OF CHEESES 12 BRUSCHETTA with local goat cheese, dried fruits and honey 10 GREEN MIXED SALAD ginger dressing 10 Delicacies and sweetmeats SOUFFLE blueberry soufflé, sponge cake flavoured with kirsh 12 CHOCOLATE AND CARAMEL chocolate ganache and caramel mousse in layers 12 SPICY PEAR poached in a cinnamon syrup, shortbread and vanilla cream 12 BLANCMANGE with roasted fig 12

5 Tasting Menu at 82 Euros (this menu has to be ordered before 13h30 or 21h15) FOIE GRAS pan-fried, served with grape and brandy chutney LOBSTER medallions of lobster, diced vegetables, lobster butter MONKFISH roasted, candied and creamy parsnip, almond and pistachio olive oil sauce GRANITA PEKIN DUCK BREAST with orange, different ways of squash BRUSCHETTA with local goat cheese, dried fruits and honey CHOCOLATE AND CARAMEL chocolate ganache and caramel mousse in layers

6 Pressoir Menu For lunch only MENU-PRESSOIR AT 34 EUROS (2 courses including 2 glasses of wine and a coffee) MENU-PRESSOIR AT 41 EUROS (3 courses including 2 glasses of wine and a coffee) For lunch or dinner MENU-PRESSOIR AT 29 EUROS (2 courses excluding drinks) MENU-PRESSOIR AT 36 EUROS (3 courses excluding drinks) First courses CARPACCIO OF HOME-MADE SMOKED BEEF fresh ewe cheese cake mixed with lentils 14 MELON GAZPACHO, sweet red wine granita 13 TROUT GRAVELAX prepared with coriander, served with humus 14 Dishes GRILLED CHICKEN SUPREME, spinach cooked in butter, roasted fig 20 LOIN OF PORK slowly cooked, cauliflower prepared in three different ways 22 STEAMED SALMON, rice paella style 21 Desserts POACHED PEACH in a sweet local white wine, almond biscuit 10 CHOCOLATE SPONGE CAKE crunchy chocolate biscuit with cereals, beer ice-cream 10 APPLE TART vanilla ice cream 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 First courses HOME MADE TERRINE HOME SMOKED SALMON Dishes FISH OF THE DAY LINGUINE PASTA, BOLOGNESE SAUCE CHOPPED STEAK sautéed potatoes Desserts STRAWBERRY vanilla cream with strawberries, shortbread CHOCOLATE soft sponge cake with concentrated milk and chocolate spread THIN APPLE TART vanilla ice-cream

8 Vegan menu This menu (starter, main course and dessert) is at the rate of 30 Euros First courses RADISH CARPACCIO garlic and parsley emulsion 11 VEGETABLE SOUP with diced vegetables 11 Dishes RICE 3 COLORS pan-fried mushrooms 16 SQUASH in different ways 16 Desserts APPLE AND CHESNUT pan-fried, pear eau de vie sorbet 10 CITRUS salad, tangerine sorbet 10