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LES ENTRÈES / STARTERS |
Pris |
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Moules étuvées
Mariniéres |
90,- |
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Steamde Mussels Mariniéres |
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Salade de Chèvre chaud au crottin de Chavignol |
85,- |
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Salad with gratinated goat cheese |
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Escalope de foie gras poêlée, embeurré de chou et ventrêche |
145,- |
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Fried Foie gras with cabage and Ventreche bacon |
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Consommé de volaille, raviolis de crustacés et gingembre |
115,- |
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Chicken consommé with shell fish ravioli, mushrooms and ginger |
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6 Huitres Fines de Claire au naturel |
125,- |
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6 Oysters Fine des Claire natural |
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Coquilles St.Jacques poëlées, crudités au raifort |
115,- |
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Fried scallops with cucumber and horse radish |
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LES VIANDES / MEAT & POULTRY |
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Bavette de boeuf grillée, salsifis braisé, cêpes |
205,- |
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et sauce Madère |
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Bavette of beef with braised salsify, maderia sauce |
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and cep mushrooms |
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Boeuf á la mode, moëlle et barigoule de légumes |
195,- |
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Boeuf a la mode with marrow, vegetable barigoule and gremolata |
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Poitrine de canette, endive braisée, sauce aux mures |
225,- |
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Breast of duck with endive and black berrie sauce |
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Cassoulet au jarret de porc et foie gras |
210,- |
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Cassoulet with shank of pork, Ventreche and foie gras |
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LES POISSONS / FISH |
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Le Poisson du jour |
225,- |
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Fish of the day |
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Zarzuela de poissons et crustacés |
245,- |
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South French fish -and shell fish pot with tomato sauce |
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LES FROMAGES / CHESSE |
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L'assiette de fromage |
105,- |
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Small selection of cheese |
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L'assortiment des fromages |
125,- |
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Large selsction of cheese |
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LES DESSERTS |
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Créme brulée, glace au lait d´ amandes |
85,- |
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Créme brulée with almond ice cream |
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L'assiette tout chocolat |
115,- |
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Selection of chocolate dessert |
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Sorbets aux fruits garnis |
90,- |
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Sorbet with garniture |
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Confit de pruneaux, chiboust au citron |
95,- |
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et glace á la pistache |
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Lemon chiboust with marinated prunes and pistachio ice cream |
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