Starters

Powdered Foie Gras de Canard marinated in Bordeaux with Pineapple chutney and a warm brioche (plus 4 €)

(Porto blanc 6 €)

or

Stuffed quail with pan-fried peach on a peach sauce

or

Frog legs on a light garlic sauce with caviar of aubergines

or

Braised beef cheeks marinated in walnut oil with a small salad

or

Little quiches with spinach and leek with a small salad (veg.)

Second Course

Fish soup with croutons and Sauce Rouille

or

Burgundy grapevine snails à l’Alsace

or

Méli-Mélo of green salads with lime vinaigrette with marinated goat cheese, tomatoes and olives

or

Apricot-Sorbet with peach liqueur

Main Course

Filet of veal on a sauce “Café de Paris”, with oyster mushrooms, spinach gnocchi and glazed carrots

or

Filet of lamb on a thyme sauce with mashed green olives and green beans wrapped in bacon

or

Filet of halibut on a basil beurre blanc with green asparagus and bell pepper risotto

or

Coq au Vin (Poularde braised in Bordeaux) with garniture bourgoise and pommes duchesse with celery

or

Lasagne provençal (veg.)

Desserts

Mousse and gelée from apples with Calvados, Tarte Tatin and cinnamon ice cream

or

Iced soufflée of glazed cherries on a cherry sauce with flamed cherries

or

Pear mousse with a chocolate dome on a bed of poached pear with chocolate sauce

or

Grand Dessert du Maître Pâtissier

or

Selection of French cheese with fig mustard

3-course menu 62 €

4-course menu 74 €

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