Lunch menu October 2020
44,00€Starters
Utah Beach Shells & Rosé Mushrooms
Cockles and mussels, thin slice of haddocks. Greek mushrooms and light Camus artichoke mousseline.
Main courses
Red partridge,
Supreme roast; mousseline of fresh corn and wild mushrooms. Cabbage stuffed with braised thighs, cazette flower. Salmis sauce seasoned with Rancio vinegar
Desserts
Hokkaido Squash, Nuts & Orange,
Caramelized squash cream with brown sugar; roasted walnut ice cream and orange / cinnamon flavored whipped cream.
Selection of cheese from Terroir d’Avenir
Homemade condiment, mixed salad and aromatic leaves
MENUS
Tasting menu
Served for lunch & dinner
Six courses dinner
With a wine pairing : Additional 60€
Four courses dinner
with wine pairing : Additional 42€
Starters
SCALLOPS FROM ERQUY,
Seared for minutes with citrus butter. Smooth roasted chestnut and bard emulsion in cider.
IMPERIAL SHRIMPS & OYSTER FROM POGET HOUSE
Special oyster n ° 2 in brine, cooked pig's trotters toast. Steamed shrimps, mayonnaise with head juices and citrus fruits.
CEPS MUSHROOMS
In traditional fricassee; natural foie gras, light Iapar red coffee mousseline. Melba of porcini mushrooms in Méjane mill hazelnut oil.
A La Carte
Main courses
BEAUCE HARE IN TWO WAYS,
- Bacon saddle cooked : cabbage leaf gratinated with gray almond powder and sweet and sour red beetroot. - Royal Style, fine puree of root vegetables.
WILD ROYAL DAURADE FROM THE BRETON COAST,
Baked in a thin crust of bread; Pine morels lightly creamed with Savagnin, Comté and fresh walnuts.
ROSÉ VEAL FROM THE BASQUE COUNTRY,
Roasted rack in the sautoir; chanterelles and fresh herbs and gnocchi fed with blanquette sauce. Short nut oil juice.
YOUNG SCOTTISH GROUSE,
Supreme roasts with Chasselas grapes, Gascon pork belly and peaty jus. Swiss chard, black trumpets and fine cream of celeriac
Cheese & desserts
APPLE CHANTECLER BY Y. COLOMBIÉ,
Roasted apple Tatin style, shortbread and Alsatian clafoutis. Muscovado gavottte and Gwell ice cream flavored with Andaliman pepper.
FIGS BY Y. COLOMBIÉ,
Roasted and stewed; Gingerbread cookie, Causses honey sauce and fig leaf sorbet.
YELLOW JULIE PEACH FROM Y. COLOMBIÉ,
Meringue garnished with a peach compote and almond whipped cream. Fresh verbena sorbet.
Cheeses from Terroirs d’Avenir
Homemade condiment, mixed salad and aromatic leaves