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Loi Napoléon Gastronomique “Water and bread”
Gratinée à l’oignon
French Onion Soup Gratinee
Velouté aux tomates piquantes
Spicy tomato cream soup.
Aspic de saumon
Aspic of salmon
*Aspic – Preparated with a gelatine base, for fresh and smoked salmon, quails eggs and ‘remoulade’ sauce.
Cocktail de crevettes
Shrimp cocktail
Salade chèvre chaude
Salad with Warm Goat Cheese
Salade fraîcheur
Fresh salad with vegetables
Salade niçoise:
Traditional French Nicoise salad
Salade vert
Garden fresh salad
Frisée aux lardons
Frisee salad with lardons
Coquilles Saint-Jacques à la nage
Traditional French Coquilles Saint-Jacques à la nage.
Mesclun de volaille (Magret de canard, cuisses de caille, suprême de poulet et poire au vin)
Mesclun de volaille (Magret de canard, Quails leggs , chicken supreme and wine pear)
Filet de saumon demi-cuit aux endives, sauce dijonnaise, mini crêpes de pomme de terre
Salmon fillet half-cook with endives, Dijonese sauce, minis crepes of potatoes.
Mix grill de poisson et crevettes, accompagné d’une mousse de carottes et prune confit
Mix grill of fishes and shrimps with a mousse of carrots and jam of prunes.
Risotto comme à Toulon
Risotto from Toulon : with mussel’s, langoustines and shrimps.
Solettes meunière; gratin dauphinois
Small grilled soles with gratin dauphinois
Truite aux amandes, caviar d’aubergines au nid de courgettes et pommes noisette
Almonds trouts with aubergines, courgettes and small potatoes
Filet Château Brillant, mousse de chou-fleur et brocolis, poire au vin
Sauce au choix:
Fillet Château Brillant, mousse of cauliflower brocolis, wine pear
Choice of sauce:
Au poivre
Pepper
Bordelaise
Base of calf meat, tomatoes and Bordeaux wine
Moutarde violette de Brive
Old traditional mustard with dark cherries
Périgourdine
Foie gras and truffle flavor
Roquefort
Base of Roquefort cheese
Blancs de cailles, mix de champignons de Paris au Porto, pomme Bonne femme
Breasts of quails, mix of mushrooms with Port, potatoes 'Bonne femme'
Magret de canard à la sauce bigarade, tomate au pesto, pommes de terre noisette
Magret de canard with bigarade sauce, tomato pesto, small potatoes
*Bigarade – The original ‘sauce à l’orange’ thickened with a flavor of gibier.
Fondue Bourguignonne
Fondue Savoyarde
Fondue au chocolat
For our young guest below 12 years.
Suggestion of one ’entrée’ and choice of fish or meat
Ice cream with choice of two flavours with topping
