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WINTER MENU
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DEGUSTATION MENU
$88++ per person
ŒUF EN COCOTTE ET BOUILLON D’ARTICHAUT |
| soft poached hen’s egg en cocotte with artichoke bouillon and artisanal brioche |
FOIE GRAS ET CEPES |
| pan-seared duck liver with ragout of cep mushroom and salsify |
BISQUE DE HOMARD |
| traditional lobster bisque with tiger prawn beignet and leek custard |
FRAICHEUR D’ANGERS |
| granité of seasonal fruits |
CABILLAUD ET AMANDE |
| seared cod fish fillet with braised cabbage and espelette, almond butter meunier |
or
CUISSE DE CANARD ET GRIOTTES |
classic duck leg confit with truffled ratte potato puree, sweet cherry and natural duck jus |
PROFITEROLES AU CHOCOLAT |
| choux pastry filled with tahitian vanilla ice cream, warm chocolate sauce |
STARTERS
SOUPE A L’OIGNON DES CEVENNES |
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$18 |
| artisanal french onion soup with grantinated reblochon cheese |
BISQUE DE HOMARD |
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$24 |
| traditional lobster bisque with tiger prawn beignet and leek custard |
FROMAGE DE CHEVRE CHAUD |
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$22 |
| warm goat’s cheese on brioche with spinach salad and walnut vinaigrette |
VOL AU VENT DE RIS DE VEAU |
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$32 |
| crispy sweetbread with creamy morel mushrooms in home-made puff pastry |
FOIE GRAS ET CEPES |
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$28 |
| pan-seared duck liver with ragout of cepe mushroom and salsify |
GRATIN DE COQUILLES ST JACQUES NANTAISE |
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$28 |
| gratinated scallop and mussel on half shell with béchamel sauce |
MAIN COURSES
CABILLAUD ET AMANDE |
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$35 |
| seared cod fish fillet with braised cabbage and espelette, almond butter meunier |
SAINT PIERRE ET POIREAUX |
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$38 |
| pan-fried john dory fillet with poached leek, mussel jus and cauliflower gratin |
CUISSE DE CANARD ET GRIOTTES |
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$38 |
| classic duck leg confit with truffled ratte potato puree, sweet cherry and natural duck jus |
BŒUF BOURGUIGNON |
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$38 |
| bourguignon of braised beef short rib with glazed onion, mushroom, seared pork belly and soft potato fondant |
CÔTE DE BŒUF WAGYU |
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(for 2) $68.00 each |
| roasted wagyu prime rib with gratin dauphinois, green leaf salad and bordelaise sauce |
DESSERTS
MOËLLEUX |
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$18 |
| traditional dubois warm chocolate fondant with caramelized banana ice-cream |
PAIN PERDU A LA RHUBARBE |
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$14 |
| hot pan-fried bread with caramelized rhubarb and forest berry ice-cream |
PROFITEROLES AU CHOCOLAT |
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$14 |
| choux pastry filled with tahitian vanilla ice cream and warm chocolate sauce |
SABAYON DE POIRE AU CHAMPAGNE |
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$14 |
| gratinated champagne sabayon with pear marmalade |
VELOUTE DE TOMME DE SAVOIE |
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$14 |
| warm tomme de savoie veloute with bayonne ham and baby romaine |
SELECTION DE FROMAGES |
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$26 |
| seasonal selection of handpicked farmhouse cheeses served with chicory and raisin salad |
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