Summer Menu The Chef Xavier Schatzmann and his team
Menu Starters 8 - Starter of the day - Moines allongés des Hautes Alpes (cow fresh cheese, spinach, cream, topped with Hautes Alpes melted cheese) and green salad - Thin tarlet filled with onions mousse and lime, marinated and smoked trout of Chateauroux les Alpes - Poached egg with fondue of vegetable from Provence and young shoots - Panna cotta of zucchinis, tomatoes and broad beans, sweet peppers coulis - Homemade duck Foie Gras, roasted peach and popcorn emulsion Extra 8.00 Main Courses 18 - Main course of the day - Fillet of Roasted trout from Châteauroux, small slices of vegetables, eggplants à la parmesane and sauce vierge - Lamb from Alps conserved 4 hours, eggplant compote with caraway, roasted potatoes with herbs and sweet garlic sauce - Small cuts of Veal cooked with sage, preserved fennel and quinoa with pesto - Beef tenderloin with pink pepper, celery with, blinis of potato and truffle oil Extra 7.00
Cheese 7 - Hautes Alpes cheeseboard - Faisselle from Hautes Alpes (soft white cheese), served with fruit sauce or honey from Baratier or fresh cream Desserts 8 - Dessert of the day - Mellow black chocolate cake, mint mousse and chocolate-peppermint coulis - Caramelized and roasted pear, jelly of walnuts and French toast - Fresh plum and grape in a spicy syrup, crunchy biscuit made with cocoa grué and balm mousse - Strawberry cake filled with coconut mousse and hazelnut crumble - Greedy plate (assortment of all desserts) extra 3.00 Vegetarian gluten free Or choose a full menu «L Ardoise du Pouzenc» (3 dishes): 32 «Le Pibou» (4 dishes): 38 Local products are written with this type of script
Menu Sélection Le Grand Morgon 49 Same menu for everybody Cocktail snack Homemade duck Foie Gras, roasted peach and popcorn emulsion «Trou normand»: Raspberry sorbet with Génépi alcohol Beef tenderloin with pink pepper, celery with, blinis of potato and truffle oil Hautes Alpes cheeseboard Or Faisselle from Hautes Alpes Greedy plate (assortment of all desserts)
For Children Le Petit Baraton Gourmand (- 12 ans) 15 Small starter, Choice between the dishes of the «Ardoise» menu served in half plate Small Chocolate cake or Ice cream Le Petit Baraton (- 12 ans) 11 Fried Egg Or Minced Beefsteak Charal Or Fillet of Trout served with French fries Or Pasta Or ravioles (potatoes with cheese) and Tourtons and vegetables. Small Chocolate cake, yoghurt or Ice cream. Orange juice or Syrup La Planche 22.50 «Served on a wood board (20 minutes to prepare) Local Cold Cuts, cheese feuilleté, tourtons and ravioles, Argousier Sorbet with Vodka La César of «Les Peupliers» : 14 Salads Iceberg salad, César sauce, parmesan cheese, crispy chicken, radish, preserved tomatoes and croutons La Salade de Sarrasin grillé : 12 Grilled buckwheat, preserved tomatoes, feta cheese, small slices of crispy vegetables and vinaigrette made with honey L Assiette de thon à l escabèche: 12 Escabèche Tuna, carpaccio of fennel with sesame, very small slices of tomatoes and fresh cheese
Glasses of Wine Red wines : Bordeaux AOC Loumelat 4.20 Côtes du Rhône AOC Crozes Hermitage Les Launes 6.40 Lubéron AOC La Verrerie Esprit Bastide 5.60 Coteaux d Aix en Provence AOC Jasso de Calissanne 3.90 Rosé wines : White wines : Domaine de Treilloux 4.20 Coteaux d Aix en Provence AOC Jasso de Calissanne 3.90 Alpes de Haute Provence, Pierrevert Muscat Moelleux Orian 4.40 Alsace AOC Gewurtztraminer J. Hanskeller 6.90 Bordeaux Loumelat 4.20 Ardéche AOC Fonvène 3.70 Cassis AOC Domaine du Paternel 6.80 If you want to take your bottle with you, please tell us
Producers Ravioles and Tourtons : La maison du Tourton (05) Raw ham : Ferme Embrunaise, Crots(05) Trout : Ferme Aquacole Faure, Châteauroux Les Alpes (05) Lamb: Lamorlette, Embrun (05 et 04) Beef tenderloin : Lamorlette Embrun (05) Pork : Lamorlette, Embrun (05) Veal : Lamorlette, Embrun (05), Cold cuts : Lamorlette, Embrun (05) Wheat Moulin Ceard, Embrun (05) Spelt : Plaine de Lachaup - Gap (05) Fresh cow cheese : Hautes Alpes (05) ou Aix en Provence (13) Fresh goat cheese : Roman, Crévoux (05) Cheese :les Alpages de Fontantie, Château Ville Vielle (05), Fromagerie du Col Bayard, Laye (05) Yoghurts, cheese : La Belette, Romette (05) Fresh cheese or faisselle : Hautes-Alpes, Laye Extravache cheese : Fromagerie de la Durance, Guillestre (05) Honey : Brigitte et Jean-Pierre Guasco, Médaille d Or 2008, Baratier (05) Bread : Boulangerie Au délice des gourmands, Baratier (05) Ice cream :Altiflore (05) Poire William, génépi: Hautes Alpes
To take away Hautes Alpes Wines (bottle 75 cl) Red White Rosé Domaine de Tresbaudon Domaine Allemand 6.80 7.30 6.50 8.90 8.50 8.50 Hautes Alpes Products Honey from Baratier J.P Guasco 500 gr 8.50 Terrines of ewe -La Ferme de Champ noble 180 gr 5.50 Thyme, juniper berry, Sichuan pepper, shallot or Génépi Terrines «La Ferme Embrunaise» Terrine de Campagne pork 160 gr : 4.00 200 gr : 5.90 Terrine des Alpes Nature, Terrine des Alpes Armagnac, Terrine des Alpes juniper berry, Terrine des Alpes green pepper, Terrine des Alpes «Caillette «Marmelades «Le Châtelain» 420 gr Cherry plum, Fig, Orange, Apricot, Strawberry 4.00 Raspberry 4.50 Fruit juices- Valentini Apple, pear : 3.50 Sparkling apple juice : 4.50