The flavour of our dishes iginates in the unprocessed produce we use; we simply arrange tastes to give you the very best the produce has to offer. This is why we carefully select our suppliers and producers and have started growing our own vegetables. The prices and menus shown are indicative only, and may be changed without notice. We make a point of sourcing our ingredients from excellent producers such as: Cheeses Cheese and dairy products Ripener Duroux Rilhac Xaintrie (19) Vegetables Our Sudour vegetable garden (ganic), La Ferme des 4 Saisons (ganic) Marcillac la Croisille (19) and Terre Azur Meat Our meat comes from France and Europe Le Pré Vert (ganic) Périgueux (24) and Meyssac Viande (19) Olive oil Soleil d Alignon Alignon du vent Alignon du vent (34) Foie Gras and confits GAEC Réveiller Goules (19) Fish Terre Azur Poultry and eggs Loudeix Farm Soursac (19) Bread Boulangerie La Figounette Argentat (19) All our dishes are prepared and cooked on the premises using unprocessed products. To ensure optimal quality, we sometimes use white, brown and smoked stocks.
Côté Jardins 27 Our take on Egg Mimosa from Loudeix Farm. Creamy crab with herbs from our garden. Crunchy sesame-seed tuile. Tart with Cantal cheese produced by Maison Duroux. Chiffonnade of Auvergne ham. Walnuts and crunchy green salad. _ Cod fillet baked in garlic with honey produced by Xaintrie. Medley of spring vegetables. Braised and caramelised milk-fed veal. Petits pois and bacon. Mashed potatoes with garlic. _ "Maison Duroux" cheeses. Classic, melt-in-the-middle chocolate lava cake. Soursop sbet with Tonka bean whipped cream. Limousin apple pie with cinnamon and walnuts. Caramel mousse with a salted-butter caramel coulis.
Escapade Gourmande 38 Warm brioche flavoured with wild garlic. Cantal cheese mousse. Ham from "Black Bottom" pigs, served with baby leaves. Cooked and raw asparagus with citrus fruit and crunchy green salad. Langoustine Tempura with herring caviar. Slow-cooked pk belly from "Black Bottom" pigs. Bean fricassee and finely-mashed potatoes with herbs from our garden, served with sweet potatoes. Pk gravy with berries. Whiting baked in fresh herbs with petals of sunblush tomato. Fried garlic. Langoustine bisque with seasonal vegetables. "Maison Duroux" cheeses. "Love's Tment" coconut cake tartlet, just like they make them on Les Saintes. Amber rum ice cream. Whoopies with Matcha green tea. Caribbean chocolate ganache with blackcurrants.
Bouquet de Saveurs 49 Pre-starter Foie Gras produced by "Reveiller", small Limousin apple tart tatin and shallots. Cider vinegar reduction. Baked red mullet with wild garlic pesto. Buttered celery, potatoes and Granny Smith apples. Bouillabaisse-style fish reduction. Ballotine of guinea fowl from Loudeix Farm. Guinea-fowl gravy with marjam. Paccheri pasta stuffed with chard and bacon. "Maison Duroux" cheeses. A dessert chosen from the menu.
Starters Menu Beetroot from our garden prepared various ways, Burrata mousse, Piccolino olive oil. 11 Tuna tartare, Mexican chopped salad and mango, sardines marinated in fresh herbs. 11 Octopus, langoustines, citrus fruit and baby leaves. 15 Ox tail terrine, Gribiche sauce, crunchy vegetable tartare 14 "Maison Réveiller" Foie Gras prepared as a terrine by our chef, 17 Marcillac red onion compote, finely julienned beetroot. Starter of the day (lunchtimes excluding weekends and public holidays) 9 Main courses Lot lamb slow-cooked in rosemary, caramelised red onions, 19 light harissa sauce, vegetable cannelloni. Lightly seared mackerel fillet, red squid fried in spices, 19 chilli vinaigrette, mixed vegetables. Sirloin of Organic Veal. Light sauce of Asian mushrooms, 25 new potatoes and roast sweet potatoes, served with baby shoots. Line-caught hake fillet baked in fresh herbs from "Sudour" with seared raz clams, 25 coconut and curry coulis, vegetables of the day. Fillet of sturgeon with citrus butter, saffron cream, on a spinach and pine nut tart. 28 Beef fillet, reduced jus flavoured with fresh herbs from our Gardens 31 truffle-flavoured potato cake and truffle-flavoured baby vegetables. Main course of the day (lunchtimes excluding weekends and public holidays) 12
Cheese "Maison Duroux" cheese board 9 Desserts Tangy sweet, yuzu and butter biscuit. 8 Praline réligieuse from "Maxime" 8 Fruit and peppermint tartare, citrus and carrot jelly, 9 Limousin fromage frais sbet Dark Caribbean chocolate cream dessert, passion fruit and caramel sauce. 9 Dessert of the day (lunchtimes excluding weekends and public holidays) 7 Upon presentation of your receipt, receive a "special pass" to visit the gardens. Please infm us of any known food allergies. Prices include VAT and service charge but not drinks. (07/07/2017)
Menu of the day 19.50 (Menu only served at lunchtimes excluding weekends and public holidays) Starter of the day & Main course of the day & Plate of Cheese Dessert of the day Package of the day 14.50 (Menu only served at lunchtimes excluding weekends and public holidays) Main course of the day Starter of the day & & Dessert of the day Main course of the day Children's Menu 11 (up to 12 years old) Main course and dessert accding to the inspiration of the day
Vegetarian Menu 27 Upon request, and accding to the produce available and his inspiration, the Chef will prepare, a menu that includes: A starter A main course A dessert Please infm us of any known food allergies. A list of allergens is available upon request. Prices include VAT and service charge but not drinks.