Automne 2018 25 Sep. - 24 Nov. FAIT MAISON A French government initiative since 2015, this logo is used to highlight dishes made on the premises from fresh ingredients. This was introduced to encourage and promote tradition and identity at a time of increased use of industrial products. This logo applies to all our dishes. Q&A Q: What makes French Living unique? A: 1. Free French advice, grammar or recipes! 2. 100% Home Cooked... Yes, that s quite unique! Autumn Menus Contents Carte - Appetizers, Starters, Mains p2 Carte - Sides, Desserts p3 Set Menus: Menu de NoËl & Menu de FÊtes p4 Gluten Free Menus p5 Vegan Menu p6 Party Order Form p7 Le Restaurant qui parle Français depuis 1994
Automne 2018 25 Sep. - 24 Nov. Huile d Olive & Balsamique Ve Gf Extra Virgin Olive Oil & Balsamic Vinegar 1.75 Soupe de Moment Ve Gf 5.95 Terrine du Chef Df Gf Chef s terrine, served with Shallot compote, Condiments & mixed Salad 6.95 Amuses-Bouche Bread is complimentary Olives Ve Gf Selection of Provence Olives 3.95 Entrées Salade d Automne Ve Gf Tomato, Beetroot, Dried Fruits, Quinoa with dressing of Lemon, Cumin and Xeres Vinegar, mixed Salad 6.50 Salade au ChÈvre Chaud Grilled Goat s cheese toasts, Marinated fresh Beetroot slices, Walnuts, mixed Salad 7.95 Saucisson Df Gf Slices of French Salami with Gherkins 3.95 Quiche au Saumon & Oseille Salmon and Sorrel Quiche - dressed Leaves 7.95 Escargots de Bourgogne Gf Poëlon of Burgundy Snails off the shell, with Garlic & Parsley Butter, for 12: 12.95 for 6: 7.45 Moules au Vin Blanc Gf Bowl of Mussels in white Wine, Cream and Shallot flavoured broth Main: 12.95 Starter: 7.45 Petit SalÉ aux Lentilles Df Gf Casserole of Pork Hock, smoked Belly Pork and Sausage with Puy Lentils, Onion and Carrot, served in hotpot 16.95 Onglet À l Echalote French cut of Beef steak (cooked either blue, rare or medium) with Shallot & Veal stock sauce - Pommes Sautées & Vegetable Garnish 17.50 Poulet aux Trompettes Gf Farmhouse corn fed Chicken Supreme with Horn of Plenty Mushroom sauce - Gratin Dauphinois & Vegetable Garnish 18.50 Paté de Lapin en CroÛte Rabbit & Pork Paté in shortcrust Pastry, served warm with Madeira sauce 9.95 Plats & Spécialités Cassoulet Toulousain Df Rich bake of Duck confit, Toulouse sausage & Cured Pork with white Lingot Beans, Carrot and Tomato, topped with Breadcrumbs - Mixed salad 18.50 Chevreuil aux Myrtilles Medallions of wild Scottish Venison cooked rare with red Wine and Blueberry sauce - 18.50 Noix d Entrecôte Rib Eye Beef steak served with 2 contrasting sauces - 21.00 Côte de Bœuf (serves 2 hungry diners!) pre-order recommended - please ask waiter 800g rib of Beef on the bone, carved at table & served with 2 contrasting sauces - 45.00 Poëlée de St Jacques au Cognac Df Gf King Scallops sauteed in Virgin Olive Oil with Cognac - Celeriac & Coriander puree 11.95 Rougaille Haricot & Courge Ve Gf A spicy Vegan dish from the Reunion island: a base of Onion, Tomato, Lime, Ginger, Chilli, Coconut Milk, with variety of Haricot Beans & Butternut Squash 15.95 Dos de Cabillaud aux Poireaux Gf Chunky Cod Steak with Leek Fondue - Riz Indien (Basmati & Wild rice) & Vegetable Garnish 17.50 PavÉ de Thon Basquaise Df Gf Tuna Steak cooked rare, with Peppers Shallot & Basil concassée, soupçon of Espelette chilli 19.50 V Vegetarian Ve Vegan Df Dairy Free Gf Gluten Free
Gratin Dauphinois V Gf Potato gratin with Cream, Garlic & Nutmeg 3.75 Salade Verte V Df Gf Mixed Salad Leaves with Vinaigrette Dressing 2.75 Assiette de Fromages V Gf Selection of 4 unpasteurised French Cheeses served with Bread & mixed 7.50 Apple and Pear Tarte Tatin with Green Apple Sorbet and Calvados Caramel Accompagnements Pommes Sarladaises Df Gf Diced potatoes sautéed in Goose Fat with Garlic & fresh Parsley 3.75 Fromages & Desserts Miroir au Chocolat V Gf Mirror top Chocolate Mousse set on Buckwheat Crumble base in Sundae Savarin cake soaked with Antilles Rhum Syrup, served with mini Fruit salad and shot of Rhum Syrup Pommes Frites V Df Gf home cut & twice cooked potato fries 2.75 Garniture de LÉgumes V Df Gf Chef s Vegetable Garnish of the Day 3.25 CrÈme BrulÉe À la Vanille Bourbon V Gf Crème Br lée with Bourbon Vanilla, pure & simple, for the true CB lover! CafÉ Gourmand V Espresso or Noisette Coffee with Selection of 4 Mini-Desserts 7.95 FOOD ALLERGIES & INTOLERANCES Please speak to our staff about the ingredients in your meal, when making your order. Thank you
Menu de Saison 27 Soupe de Moment Ve Gf Terrine du Chef Df Gf Chef s terrine, served with Shallot compote, Condiments & mixed Salad Salade d Automne Ve Gf Tomato, Beetroot, Dried Fruits, Quinoa with dressing of Lemon, Cumin and Xeres Vinegar, mixed Salad Quiche au Saumon & Oseille Salmon and Sorrel Quiche - dressed Leaves Menu Gastronomique 32 Salade au ChÈvre Chaud Grilled Goat s cheese toasts, Marinated fresh Beetroot slices, Walnuts, mixed Salad Pate de Lapin en CroÛte Gf Rabbit & Pork Paté in shortcrust Pastry, served warm with Madeira sauce Escargots de Bourgogne Gf Poëlon of Burgundy Snails off the shell, with Garlic & Parsley Butter Moules au Vin Blanc Gf Bowl of Mussels in white Wine, Cream and Shallot flavoured broth Petit SalÉ aux Lentilles Df Gf Casserole of Pork Hock, smoked Belly Pork and Sausage with Puy Lentils, Onion and Carrot, served in hotpot Onglet À l Echalote French cut of Beef steak (cooked either blue, rare or medium) with Shallot & Veal stock sauce - Pommes Sautées & Vegetable Garnish Dos de Cabillaud aux Poireaux Gf Chunky Cod Steak with Leek Fondue - Riz Indien (Basmati & Wild rice) & Vegetable Garnish Rougaille Haricot & Courge Ve Gf A spicy Vegan dish from the Reunion island: a base of Onion, Tomato, Lime, Ginger, Chilli, Coconut Milk, with variety of Haricot Beans & Butternut Squash Poulet aux Trompettes Gf Farmhouse corn fed Chicken Supreme with Horn of Plenty Mushroom sauce - Chevreuil aux Myrtilles Medallions of wild Scottish Venison cooked rare with red Wine and Blueberry sauce - Cassoulet Toulousain Df Rich bake of Duck confit, Toulouse sausage & Cured Pork with white Lingot Beans, Carrot and Tomato, topped with Breadcrumbs - Mixed salad PavÉ de Thon Basquaise Df Gf Tuna Steak cooked rare, with Peppers Shallot & Basil concassée, soupçon of Espelette chilli Assiette de 2 Fromages V Gf Selection of 2 unpasteurised French Cheeses served with Bread & mixed Miroir au Chocolat V Gf Mirror top Chocolate Mousse set on Buckwheat Crumble base in Sundae Crème Brûlée à la Vanille Bourbon V Gf Apple and Pear Tarte Tatin with Green Apple Sorbet and Calvados Caramel Savarin cake soaked with Antilles Rhum Syrup, served with mini Fruit salad and shot of Rhum Syrup Assiette de 3 Fromages V Gf Selection of 3 unpasteurised French Cheeses served with Bread & mixed Miroir au Chocolat V Gf Mirror top Chocolate Mousse set on Buckwheat Crumble base in Sundae Crème Brûlée à la Vanille Bourbon V Gf Apple and Pear Tarte Tatin with Green Apple Sorbet and Calvados Caramel Savarin cake soaked with Antilles Rhum Syrup, served with mini Fruit salad and shot of Rhum Syrup
Menu de Saison Gluten Free Menu Gastronomique Gluten Free 27 32 Soupe de Moment Ve Terrine du Chef Df Chef s terrine, served with Shallot compote, Condiments & mixed Salad Salade d Automne Ve Tomato, Beetroot, Dried Fruits, Quinoa with dressing of Lemon, Cumin and Xeres Vinegar, mixed Salad Salade au ChÈvre Chaud Grilled Goat s cheese on gluten free toasts, Marinated fresh Beetroot slices, Walnuts, mixed Salad Escargots de Bourgogne Poëlon of Burgundy Snails off the shell, with Garlic & Parsley Butter Moules au Vin Blanc Bowl of Mussels in white Wine, Cream and Shallot flavoured broth Petit SalÉ aux Lentilles Df Casserole of Pork Hock, smoked Belly Pork and Sausage with Puy Lentils, Onion and Carrot, served in hotpot Onglet À l Echalote French cut of Beef steak (cooked either blue, rare or medium) - Pommes Sautées & Vegetable Garnish Dos de Cabillaud aux Poireaux Chunky Cod Steak with Leek Fondue - Riz Indien (Basmati & Wild rice) & Vegetable Garnish Rougaille Haricot & Courge Ve A spicy Vegan dish from the Reunion island: a base of Onion, Tomato, Lime, Ginger, Chilli, Coconut Milk, with variety of Haricot Beans & Butternut Squash Poulet aux Trompettes Farmhouse corn fed Chicken Supreme with Horn of Plenty Mushroom sauce - Cassoulet Toulousain Df Rich bake of Duck confit, Toulouse sausage & Cured Pork with white Lingot Beans, Carrot and Tomato - Mixed salad PavÉ de Thon Basquaise Df Tuna Steak cooked rare, with Peppers Shallot & Basil concassée, soupçon of Espelette chilli - Riz Indien (Basmati & Wild Rice) & Vegetable Garnish Assiette de 2 Fromages V Selection of 2 unpasteurised French Cheeses served with Bread & mixed Miroir au Chocolat V Mirror top Chocolate Mousse set on Buckwheat Crumble base in Sundae Crème Brûlée à la Vanille Bourbon V Assiette de 3 Fromages V Selection of 3 unpasteurised French Cheeses served with Bread & mixed Miroir au Chocolat V Mirror top Chocolate Mousse set on Nut & Seed Crumble base in Sundae Crème Brûlée à la Vanille Bourbon V
Menu d Automne Vegan 27 Soupe de Moment Ve Salade d Automne Ve Tomato, Beetroot, Dried Fruits, Quinoa with dressing of Lemon, Cumin and Xeres Vinegar, mixed Salad Rougaille Haricot & Courge Ve Gf A spicy Vegan dish from the Reunion island: a base of Onion, Tomato, Lime, Ginger, Chilli, Coconut Milk, with variety of Haricot Beans & Butternut Squash - Special spicy Relish served on the side Apple and Pear Tarte Tatin with Green Apple Sorbet and Calvados Caramel Savarin cake soaked with Antilles Rhum Syrup, served with mini Fruit salad and shot of Rhum Syrup
FRENCH LIVING ORDER FORM Name of Party Date of Booking Time Tel / Email Cooking Preference for steak: Blue (B) Rare (R) Medium (M) Well (W) Menu: La Carte (C) Menu de Noël (S) Menu de Fêtes (G) Additional info: please indicate any special dietary requirements (eg: dairy free, gluten free, nut allergy...) NAME MENU STARTER MAIN COURSE DESSERT ADDITIONAL INFO 1 2 3 4 5 6 7 8 9 10 11 12 13 14 15 16 17 18 19 20 21 22 23 24 10% discretionary charge added to the bill after 7pm and tables of 5 and more