DAY 6 August 14, 2018
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- Opal Beasley
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1 DAY 6 August 14, 2018 LYON DINE AROUND OPTIONS Choose from the following three restaurant options. Daniel et Denise Auberge de l Ile Barbe Pierre Orsi L Auberge (Paul Bocuse) du Pont de Collonges PRESENTED IN PARTNERSHIP BY
2 RESTAURANT OPTION #1 Daniel & Denise Tucked in a historic building in the shadow of Saint-Jean cathedral, Daniel & Denise rendition of the beloved Lyonnaise quenelles de brochet, Chef Joseph Viola honours the generosity of regional home cooking. 1 Kir Accompagné de Rosette de Lyon White wine with blackcurrant liqueur along with Grattons and Rosette de Lyon Le Pâté en croûte au foie gras de canard et ris de veau - Champion du Monde 2009 Foie gras and sweetbread pâté in a pastry case (World Champion 2009) La Mini-Quenelle de brochet à la Lyonnaise, Sauce Nantua Homemade pike Quenelle lyonnaise with Nantua Sauce Le Poisson sauvage du marché selon arrivage à la Grenobloise Le Cervelas Lyonnais pistaché à la Beaujolaise Traditional Lyonnais pistachio-studded sausage in a Beaujolais red wine sauce La Cervelle de Canut, au vinaigre de vin vieux Fresh cheese - silk weaver s style with herbs, shallots and aged wine vinegar Déclinaison à la praline de Saint-Genix Declination of Saint-Genix Pralins 1 bouteille de Côtes du Rhône Village, J.Viola & M.Chapoutier, 2015 (vin rouge) pour 6 personnes / 1 Bottle of red wine for 6 people 1 bouteille de Côtes du Rhône Villages Laundun, J.Viola & M. Chapoutier, 2014 (vin blanc) pour 6 personnes / 1 Bottle of white wine for 6 people Mineral or sparkling water ½ Saint-Marcellin or fresh cheese with cream $190 Per Person
3 RESTAURANT OPTION #2 Auberge de l Ile Barbe Michelin star In an intimate 17th-century building designated a national treasure, Auberge de l Ile Barbe is gem nestled in a verdant corner of Lyon. Chef Ansanay-Alex presents food that balances sentiment and cleverness, in remarkably beautiful presentations. Le menu Signature Les beignets d herbes aromatiques et chips de légumes Les petits savoureux gourmands Deux entrées Un poisson Un plat intermédiaire Une viande Les mignardises Et un dessert Apéritif au Champagne, vins blanc et rouge, eaux minérales et cafés $590 Per Person
4 RESTAURANT OPTION #3 Pierre Orsi Michelin star to one of the best wine cellars in Lyon and counts Daniel Boulud as a fan. Entire Shelled Lobster Served Warm with a Salad of Green Beans Salade de Homard en Habit Vert, Servie Tiède Filet de Boeuf au Poivre de Madagascar Cheese Selection from the Regions of France Fromages de Notre Belle France Choice of Dessert and Miniature Sweets Symphonie de Desserts pour le Palais & Friandises Exquises Champagne Magnum de Moët & Chandon Brut Impérial Vin Blanc Rully Les Cailloux Domaine Hasard 2014 St-Peray Terres Boisées A.Voge 2014 Chablis 1er Cru Fourchaume Do. Tremblay 2015 Vin Rouge Château Montaiguillon Montagne St Emilion 2012 Beaune Champs Pimonts Do. Des Courtines 2000 Châteauneuf du Pape Moulin Tacussel Eaux minérales et cafés $510 Per Person
5 RESTAURANT OPTION #4 L Auberge du Pont de Collonges Michelin stars One of the most storied restaurants in France, if not the world, L Auberge du Pont de Collonges stands as a tribute to the famed Chef Paul Bocuse. The master, who passed away in January aged 91, was a stalwart champion of French gastronomy and known as intensely faithful to the iconic dishes of his creation, many of which remain on his menu today. Amuse-bouche de l Auberge Scallop of foie gras, pan-cooked, passion fruit sauce Casserole of lobster à l armoricaine Beaujolais winemakers sherbet Rack of lamb roasted with thyme Selection of fresh and matured cheese from La Mère Richard Delicacies and Temptations ( Assortment of desserts, fresh fruits and ice cream) Fantasies and Chocolates FORFAIT PRESTIGE CÔTES DU RHÔNE Coupe de Champagne Condrieu - Perret Côte-Rôtie - Burgaud Sauternes - Château Villefranche Eaux minérales & café $860 Per Person
Les Rendez-Vous de Bobosse
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MENU SAVEURS 52 Entrée, Poisson, Viande, fromages, Dessert/ Starter, fish course, meat course, cheese & dessert 46 Entrée, Poisson, Viande, Fromage ou Dessert 39 Entrée, plat, fromages, dessert/starter,
Chair de crabe aux arômates, suprême de pamplemousse 15 crabmeat with herbs and grapefruit
DE 12H À 15H 12 AM TO 3 PM NOS ENTRÉES OUR STARTERS Chair de crabe aux arômates, suprême de pamplemousse 15 crabmeat with herbs and grapefruit Salade composée, foie gras, gésier, confit d artichaut...
Table Lumière. Magical, exclusive, unique
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p r i v a t e d i n i n g
private dining PRIVATE DINING Experience fine dining with incomparable contemporary French cuisine and impeccable service at Alain Ducasse at The Dorchester. The restaurant boasts two unique private dining
MENU quatre-foyers. Salade. Jardinière. avec vinaigrette Sésame. Garden salad with sesame dressing 8 $
MENU quatre-foyers SOUPE DU JOUR Soup of the day 4 $ SOUPE à L oignon french onion soup 8 $ Salade Jardinière avec vinaigrette Sésame Garden salad with sesame dressing 8 $ Ailes de poulet Servies avec
Chair de crabe aux arômates, suprême de pamplemousse 15 crabmeat with herbs and grapefruit
DE 12H À 15H 12 AM TO 3 PM NOS ENTRÉES OUR STARTERS Chair de crabe aux arômates, suprême de pamplemousse 15 crabmeat with herbs and grapefruit Salade composée, foie gras, gésier, confit d artichaut...
Caviar and Foie Gras
The French Bistrot Share Plates la planchette de Charcuterie $19 Selection of charcuterie served with butter pickles and baguette. Plateau de fromage $19 Selection of fine French Cheeses served with quince
Le Diner. Entrée. Gâteaux de Crabe Savoury crab Gateaux served with gribiche sauce and tomato salsa
Le Diner Entrée Crevettes à la Nantua Prawns with crustacean sauce, thyme and white wine Soupe à L'oignon Traditional French onion soup gratinated with Gruyère and sourdough Croutons Escargots Escargots
LE MATIN. GOURMANDE Café, Thé ou Chocolat, Pain, Beurre, Confiture 4.50 Coffee, Tea or Chocolate, Bread, Butter, Jam
LE MATIN LE PAIN / BREAD Baguette / Small Bread 1.00 Flute / Middle Bread 1.20 Croissant / French Croissant 1.00 Pain au Chocolat / Chocolate Croissant 1.00 A emporter (sur réservation la veille au snack)
The Don Restaurant. Private Dining
Private Dining APERITIFS MENU Champagne Taittinger Brut, Reims: The glass 11.00 The bottle 55.00 Kir Royal 12.00 Gin : Bombay Sapphire 9.00 Tanqueray 10 11.00 Vodka : Tovarich 9.00 Belvedere 10.00 Beer
ELSA RESTAURANT, Paolo Sari Bio Chef
ELSA RESTAURANT, Five years have passed since we choose to start a journey dedicated to the health, respect for the consumer and nature. Five years dedicated to developing our vegetables garden to obtain
Excellente dégustation! Chef Sylvain Roucayrol
W elcome to Le Classique, the home of French fine dining located at the iconic Emirates Golf Club. Chef Sylvain has drawn upon his French heritage to create a menu that perfectly balances traditional ingredients
YOUR EVENT AT THE GRAND CAFE CAPUCINES. RESTAURANT BAR TERRACE Your events at the Grand Café Capucines
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CHARCUTERIETraditional Home Made French Charcuteries
CHARCUTERIETraditional Home Made French Charcuteries All charcuteries comes with bread and pickles. FOR DINING IN ONLY Having Here Take Away Rillette Duck Rillette 100gm/$12.00 150gm/$15.80 Pork Rillette
Apertif. Spirits $8.50 $8.50 $8.50 $8.50 $8.50 $8.50 $8.50 $ Cognac Sherry. Martell V.S.O.P. Chatelle Napolean Osborne Sherry, Medium (Spanish)
Apertif Scotch Whiskey Gin Vodka Barcadi Jack Daniel s Jim Beam Bundaburg Rum Chivas Regal Spirits $12.50 Cognac Sherry Martell V.S.O.P. Chatelle Napolean Osborne Sherry, Medium (Spanish) $15.50 $10.50
The Don Restaurant. Private Dining
Private Dining APERITIFS MENU Champagne Taittinger Brut, Reims: The glass 11.00 The bottle 55.00 Kir Royal 12.00 Gin : Bombay Sapphire 9.00 Tanqueray 10 11.00 Vodka : Tovarich 9.00 Belvedere 10.00 Beer
GROUP MENUS TO SHARE THIS WINTER AT CHALET ROBINSON SAVOIE & CHEESE ROTISSERIE WALKING MENUS
2018 19 GROUP MENUS TO SHARE THIS WINTER AT CHALET ROBINSON SAVOIE & CHEESE ROTISSERIE WALKING MENUS WWW.CHALETROBINSON.BE 02 372 92 92 - INFO@CHALETROBINSON.BE SAVOIE & CHEESE FONDUE SAVOYARDE FONDUE
Award Winning Chef Frédéric Vardon, bringing his Intriguing French Cuisine to Town
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MENU VEGETARIEN VEGETARIAN MENU 25
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- Frédéric Mistral ( )
Quand le Bon Dieu en vient à douter du monde, il se rappelle qu il a créé la Provence. When the Good Lord comes to doubt about the world, He remembers that He created Provence. - Frédéric Mistral (1830-1914)
CHRISTMAS MENU. three courses 32,95 Available noon to close STARTERS MAIN COURSES DESSERTS
You are invited to join us for Christmas and have our chefs prepare authentic French dishes for your party. With attention to every detail of service, from the crackers on your table to the selection of
Restaurant de la Tour
Les mets proposés sur notre carte sont élaborés par nos soins et majoritairement préparés à la minute. Nous utilisons des produits les plus frais possible, celà peut donc arriver d être à court d un de
Sake. sake cocktails MIO NIKA
Sake SAKE IS A JAPANESE RICE WINE MADE BY FERMENTING RICE. THE BREWING PROCESS FOR SAKE DIFFERS FROM THE PROCESS FOR BEER, THE CONVERSION FROM STARCH TO SUGAR AND FROM SUGAR TO ALCOHOL OCCURS IN TWO DISCRETE
Gajacks. Golden lightly fried Chicken Wings (4pcs), vegetable samosa (8pcs), Crispy calamari (6pcs) & crispy prawns rolls/ Rs400. French Fries / Rs150
Gajacks B A S K E T O F G A J A C K S / P A N I E R D E G A J A C K S Golden lightly fried Chicken Wings (4pcs), vegetable samosa (8pcs), Crispy calamari (6pcs) & crispy prawns rolls/ Rs400 Ailerons de
Menus & A la Carte. Spring 2019
Menus & A la Carte Spring 2019 Discover Chef Arnaud Barberis creative refined cuisine based on local seasonal products, in the spirit of «bistro chic». The restaurant and bar offer a selection of 80 fine
Hors d Oeuvres. Boudin Noir Traditional blood sausage and caramelized onions served with apple sauce
Hors d Oeuvres Soupe à l Oignon Of Paris-Isle, France Half 8.75 / Full 9.95 Traditional onion soup with apple cider and cream, gratinée with gruyère and émenthal cheeses Tarte à l Oignon 10.50 Alsace-style
EVA PETIT DÉJEUNER (BRUNCH)
EVA PETIT DÉJEUNER (BRUNCH) ASSORTMENT de VIENNOISERIES Basket of Assorted Pastries (SELECT 5 TO OFFER YOUR GUESTS A ONE) QUICHE LORRAINE Bacon, Comté, Salade Verte QUICHE aux LÉGUMES Seasonal Vegetable,