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Menus début d'automne 2014

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.

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