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| Formules
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Served
from 12.00 to 14.00 and from 19.00 to 22.00
Hors d’oeuvre + Main Course: €13
Hors d’oeuvre + Dessert: €13
Main Course + Dessert: €13
Each dish to be chosen from the list below:
HORS D’OEUVRES
* Onion Soup au Gratin
* Asian-style Warm Potato Salad
Hot pepper, potato, onion, cucumber and crushed grilled peanuts with coconut-milk-and-lime seasoning
* Nems with Comté and Shallot Tart, Mascarpone, Green Garnish
* Sauerkraut Salad with Shellfish, Diced Beetroot and Orange Butter
* Foie Gras Mousse, Balsamic Caramel, Prunes
MAIN COURSES
* Chicken with Crayfish, Corn Tagliatelle and Peas
* Hake in White Wine with Curry
* Chuck Steak of Beef in Beer Sauce
* Cut of Beef in “Peloux” Sauce
* Tagliatelle with Basil
* Poached Skate with Vegetable Stew
* Today’s Main Course
CHEESE OR DESSERT
* Fromage blanc with Provençal Honey
* Brie with Green Garnish
* Ice Cream Coupe cHOICE OF TWO FLAVOURS
* Fruit according to market
* Caramel Cream
* Lemon Bavarian Cream with butter biscuit and red-berry sauce
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| Child
Menu / 7 €
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KNACKWURST or CHICKEN NUGGETS
With chips
*****
ICE CREAM COUPE
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| Menu
/ 21 €
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Foie Gras-Flavoured Custard Mousse
with balsamic caramel and diced prunes
o
Salad of Spinach Shoots, Chicory and Roquefort
with the chef’s own savoury popcorn
o
Courgette Variations
”cream of courgette soup with whipped-cream topping,
courgette mousse, courgette chiffonnade”
o
Crayfish à la nage
with tomato-and-basil sauce
******
Coffee-Flavoured Filet Mignon of Pork
with creamy polenta
0
Skate-and-Vegetable Stew
0
Vanilla-Flavoured Cut of Salmon
with its dome of filo pastry
0
Leglet of Lamb
in cured-ham sauce with soybean jungle
******
Brie with green garnish
0
The Chef’s Own Gingerbread
with baked apple and milk-caramel sauce
0
Lemon Bavarian Cream
with butter biscuit and red-berry sauce
0
Ice Cream Coupe
CHOICE OF TWO FRAGRANCES
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| Menu
/ 30 €
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Cured Ham from Avignon
with a slice of toast and olive paste
o
Scampi-and-Cep Profiteroles
with slightly garlic-flavoured cream
o
Millefeuille of potato waffles and smoked salmon
With lemon sauce
o
THE CHEF’S OWN Duck’s Foie Gras
poached in spiced red wine
******
Caramel-Coated Bass
with cherry tomatoes and seasoning
”coriander, sesame, five berries, fleur de sel”
o
Fillet of Beef
with massala-flavoured yoghurt sauce
0
Fillet of Duck
in citrus-fruit-and-gingerbread juice
0
Rib Steak
with grain-mustard-and-blackcurrant-berry sauce
0
Loin of Piglet
with chestnut cream and tender chestnuts
******
Goat’s Cheese
plain or marinated in olive oil with herbs
o
Two-Chocolate Diplomat Pudding
o
Winter-Fruit Lasagne
o
Iced Nougat with red-berry sauce
o
Upside-Down Apple Tart with cream
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