VEAL TONGUE FROM VADORIN MAISON “KING OF THE TRIPE”
Sliced, tartare sauce with anchovy ; romanesco cabbage ,
shaving of old Cantal and herbs oil.
GNOCCHI & WHELK FROM THE MOUNT SAINT MICHEL BAY
with Parmiggiano Reggiano, whelk natural style, kasubochi
and watercress broth Méréville style.
Main courses
A choice
YOUNG RED-LEGGED PARTRIDGES,
Roasted supreme ; salmi sauce flavoured with Barolo vinegar. Wild mushroom fricassee, thigh braised with cabbage and turnip with roasted and crushed nuts
Traditional puff pastry pie of wood Pigeon
Warm Puff of Wild game and duck liver with a Rouennaise sauce. Beetroot, pear and seasonal salad.
Desserts
A choice
AUTOMNAL CHEESE CAKE,
Cassonnade shortbread and thin cream cheese mousse ; late harvest plums flavoured with green cardamom and chestnut ice cream.
Selection of cheese from Terroir d’Avenir
Homemade condiment, mixed salad and aromatic leaves
La carte
Starters
Scallops from the Somme Bay
Served semi cooked, avocado guacamole, passion fruit & citrus and buckwheat tuile
27,00€
Duck liver from “Maison Duperier“
Thick slice roasted with paradise seeds ; fig from Solliès with a vinegar liquor,
pear William’s, Piemonte nuts.
28,00€
Countryside ceps
Traditional fricassée style, duck liver, slight mousse of Brazilian coffee red lapar Melba de mushroom ceps à l’huile de noisette du moulin de Méjane.
26,00€
Main courses
Royal seabream lined fished from l’ile d‘Yeu
Grilled and poached, thin smoked artichoke mousse, grey shallot,
cockles of Utah Beach, seaweed white butter sauce
34,00€
Royal Style Hare from the Beauce area
Antonin Carême Style “the King of chef and chef of Kings” Ravioli filled with a thin purée of Jerusalem Artichoke and sweet and sour beetroot
48,00€
Pink veal from the pays Basque
Rack oven roasted, very light mushroom purée
melting sweet onion from the Cevennes with nuts oil
36,00€
Young Scottish grouse
Supreme roasted with Chasselas grape, belly of black Bigorre pork and peaty juice. Swiss chard & light kohlrabi cream
46,00€
Cheese & desserts
Comice pear from Y.Colombié
Poached with a honey caramel from the Lot valley; 4 spices biscuit, sesame tuile white chocolate roasted and ginger pear sherbet.
16,00€
Cheeses from Terroirs d’Avenir
Homemade condiment, mixed salad and aromatic leaves
16,00€
Arlette tuile caramelised
Pastry cream, apple Tatin style, reduction of cider and vanilla from Tahiti Ice cream
16,00€
Chocolate
Praline flavored with miso, creamy chocolate Caribbean 64%, Chocolate grué ice cream and crunchy caca