Menus

Gourmet Menu Winter 2018/2019

Freshly prepared canapés

Honey roasted parsnip cream soup, light garlic croutons

Homemade foie gras terrine marinated beetroot in “Vin Chaud” reduction

Pan fried fresh scallops, crispy smoked bacon, apple and mountain honey sauce

Perfect poached egg with parmesan in various textures

Gravlax of fresh sea bream marinated in fresh beetroot

Lightly grilled Tiger prawns, avocado, mango and pineapple salsa,

served with carrot and coriander mousse

Lemon roasted suprême of guinea fowl, pumpkin gratin

« Butcher’s » steak, red wine jus and seasonal root vegetables

Braised lamb shank with paprika, cinnamon and light chilli

Fresh celeriac rizotto with walnuts and morel mushroom

All dishes are served with fresh seasonal vegetables unless stated

Selection of local or French cheeses served with fresh and dried fruits mixed nuts and special breads

Vanilla panacotta, shortbread biscuits and seasonnal fruits

Tarte Tatin, salted butter caramel sauce

« All chocolate » dessert

Minestrone of fresh exotic fruits with thyme, homemade fresh cheese sorbet

“Dark forest” Pavlova

Selection of coffee, decaf, teas and infusions
served with homemade chocolates or petits-fours