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Menu
to choose at the begining of the lunch
(menu valid until april 3rd
2012)
For spring/summer menu, please click here
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Starters
Pressed duck terrine with foie gras confit, served with celeriac remoulade
Salmon Gravlax, Belgian endive and black radish salad, with a mimosa vinaigrette
Poached egg, served with stewed vegetables and a ravigote sauce
Creamy pumpkin, chestnut and pine nut soup
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Main courses
Tender braised beef cheek and potato parmentier
Black sea-bream, served with bulgur wheat and mushrooms and a lemon sauce
Jugged duck leg, served with stewed haricot beans
Loin of pork, served with buttered braised cabbage and a sage jus
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Cheese
Morbier cheese, served with an apple and raisin condiment
Etoile Service: in place of a dessert or extra (5€)
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Desserts
Warm apple tart
Creamed rice with a salted caramel sauce
Savarin cake with citrus fruit syrup and mousseline cream
Chocolate cream, served with a Madeleine sponge
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