Starters

Rabbit kidneys, flambéed with port wine, served with shallot confit

or

Soufflé of pike on a lobster sauce

or

Oxtail salad on lentils with artichokes émincé

or

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

Second Course

Burgundy grapevine snails à l’Alsace

or

Méli-Mélo of green salads with sherry vinaigrette and crêpe filled with feta cheese

or

Watercress velouté with salmon dumplings

or

Charentais melon sorbet with port wine

Main Course

Fillet of pasture-fed beef on a Bordeaux wine reduction, Macaire potatoes and spring vegetables

or

Poulard ballotine with basil chicken stuffing, red bell pepper sauce, parmesan polenta, green asparagus

or

Lamb fillet from the salt marshes delicately seasoned with garlic and rosemary, light white bean puree and a ratatouille

or

Roasted sea bream on a “Sauce Vierge”, red rice from the Camargue, baby spinach and fennel

or

Lasagne provençal (veg.)

Desserts

Variations of strawberry on an elderflower coulis

or

Ginger crème brûlée with Cointreau-Emulsion

or

Grand Dessert du Maître Pâtissier

or

Composition of hazelnut and chocolate, served with a small “opera cake” on caramel sauce

or

Selection of French cheese with fig mustard

3-course menu 72 €

4-course menu 85 €

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