2014 Early Autumn Menus
The summer is now over, and we are offering you new menus with produce of the new season
Among our new dishes, we suggest for lunch a home-made Rabbit Pâté cooked in a white stock of poultry, together with toasts of bread from Violette the baker’s; or a New-Potato-and-Herring Salad in Oil Dressing, with Slivers of Purple Onion. Among our dishes you will find Roast Blood Sausage by Bobosse with Golden Delicious Apples Caramelised with Honey; or Grilled Simmental Sirloin with Crushed Potatoes with Olive Oil.
For dinner, try for starters our Home-Made Ravioles of Foie Gras with Seasoned Veal Juice and Slivers of Mountain Beaufort; or our Medallion of Tuna Browned with Spices, Thai Sauce, Crisp Season Shoots. Among our new evening dishes you’ll find the Slow-Cooked Flank of Pork with its Provence-flavoured Cooking Juice and French Beans Braised with Parsley; or the Fillet of Sea Bass a la plancha with Crab à la nage and Organic Red Rice from Camargue.
Our Gourmet Menu offers you a new Saucisson Roll (Saucisson by Bobosse in Brioche), served warm on its board with a Small Pot of Young Spinach Leaves; and among the dishes Authentic Sabodet Braised in Red Wine (pork-head sausage by Bobosse) with New Potatoes.
And last but not least our desserts, with Really Home-Made Floating Islands; or Mirabelle Plum Clafoutis with Slivers of Chabert & Guillot Nougat.
We do hope that all those new menus set your mouth watering, and that you will come and enjoy them.
Tuesday12h00-13h30 / 19h30-21h30
Wednesday12h00-13h30 / 19h30-21h30
Thursday12h00-13h30 / 19h30-21h30
Friday12h00-13h30 / 19h30-21h30
Saturday12h00-13h30 / 19h30-21h30