Apetizers

Soup Trilogy : Pumpkin Cream soup ; Garden Peas Cream soup with cherry tomato,
served with toasted bread and tapenade.

Carpaccio of Crawfish, Herring eggs and lime, Exotic Boulgour.

Tartlet of southern greens, crushed tomatoes and raspberry pulp, parmesan shavings
and thin Red Tuna slices.

Thaï tartar of Monkfish with Arganoil, mango salad and tomatoes with fresh coriander.

Duo of soft-boiled eggs, one with Isigny cream and chives the other with fresh foie
gras and pepper from the mill.

Brittany lobster medallion steamed with a cappucino of carrots and cumin.

Tempura of large shrimps served with raw fresh greens and slightly spiced guacamole.

Home-smoked Salmon and blinis, salad and balsamic emulsion.

Burratta served with a julienne of raw peppers and pesto, mini beef tartar perfumed
with fresh herbs and parmesan.

Main dishes

Filet of Victoria sea-bass cooked in a banana leaf with greens and Asian spices.

Filet of Turbot poached in milk, hand-mashed potatoes and truffle butter.

Giant shrimps roasted with citrus fruit and vanilla.

Crisp duo of red tuna with fresh basil and fine herbs juice, and lamb with rosemary
from the garden and black Modena syrup.

Filet of veal, slowly roasted, potatoes and Autumn greens.

Breast of Barbarie duck filled with Foie gras, Bigarreau juice, small old-fashioned gratin
Dauphinois.

Baked Bresse fowl , rice taboulé with raisins en sweet curry.

Oven baked Iberic Pork filet with a Tian of wild rice and Mediterranean veggies.

Limousin Lamb rack, low temperature roast, herbs from the hills and mille-feuilles of
Nicolas potatoes and Saint-Maure.

Dessert

Tartlet of fresh raspberries and fine white chocolate mousse.

Papua molten chocolate and vanilla bourbon cake, milk almond ice cream.

Vanilla crème brûlée or not, lemon Madeleine, orange slice and flower juice.

Fresh fruit salad with camomile and champagne syrup, small scoop of lime sherbet.

Chocolate or coffee giant macaroon, light lavender cream and fresh strawberries.

Pear from our orchard cooked in sweet wine, whipped cream with black vanilla seeds
from Madagascar.

Tart of the sisters " Tatin ", apple or pear, caramel ice cream and salted butter.

Crisp banana with cinnamon and pineapple tartar with fresh mint leaves.

Assortment of homemade ice creams and sherbets.

Season suggestions

Roasted pheasant, reduction of calvados from the Pays d’Auge.

Saddle of deer calf, Grand-Veneur sauce, forest garnishing.

Saddle of Hare from our countryside, Arlequin sauce.

Wild baby pig cutlets.

Wild duck prepared with oranges, old fashion roast.