À la carte

Starters

Blue Cheese / Asparagus / Walnut

Blue cheese terrine on beetroot mousse, with
asparagus-dates salad and walnut dressing

Monkfish / Tuna / Sesame / Radish

Carpaccio of monkfish and tuna served with
cucumber relish, marinated radish and sesame vinaigrette

Scallops St Jacques / Banana / Lentils

Seared scallops St Jacques with banana crust
on Beluga caviar lentils purée and coriander sauce

Black Tiger Prawns / Curry / Lime

Pan seared Black Tiger prawns with curry risotto,
tandoori-ginger sauce and lime foam

Foie gras / Papaya / Rosemary

Duet of Foie gras (pan fried escalope and parfait)
on papaya-coriander salad and rosemary sabayon

we recommend the

Sauternes - Château de L'ecole

Black Angus / Dry Tomatoes / Basil

Strips of Black Angus fillet in tempura, served with
dry tomatoes, seasonal salad and basil pesto

Quail / Bacon / Truffle

Spring roll of smoked quail with
mushroom-truffle salad and bacon ice cream

Soups

Pineapple-Ginger Soup

with chilli marinated pineapple

Quail Consommé

served with quail ravioli

Lobster Bisque

with saffron foam

Vegetarian

Pasta / Truffle / Parmesan

Homemade egg pasta with fresh truffles and parmesan

Risotto of Tomatoes and Red Peppers

served with fried rocket salad

Tofú / Cous Cous / Carrots

Pan fried tofú served on cayenne cous cous
and orange perfumed carrots

From the Sea

Lobster / Mussels / Spinach / Truffle

Half lobster Thermidor and mussels served with
sauteéd spinach and truffle foam

Yellowfin Tuna / Avocado / Coconut

Seared Yellowfin tuna with avocado purée,
tomato-chilli marmelade and coconut-lemongrass sauce

Turbot / Asparagus / White Beans

Pan seared fillet of turbot with citrus-bordelaise crust,
and orange perfumed carrots

Monkfish / Fennel / Lentils

Trilogy of monkfish (seared, poached and sous vide)
with fennel-orange ragout, red lentils and curry jus

Each main course is served with a side dish of your choice

Potato Gratin with Herbs
Lemon Crush Potatoes with Walnuts
Cous Cous with bacon and onions
Sesame Seeds Pasta
Seasonal Vegetables

From the Land

Iberico Pork / Chouriço / Aubergine / Truffle

Iberico pork tenderloin with chouriço crust, served with
sautéed aubergine, marinated cornichons and truffle sauce

Black Angus / Shallots / Parsnip

Roasted Black Angus fillet of beef with
port wine shallots, parsnip purée and rosemary jus

Lamb / Broccoli / Goat Cheese

Lamb Carré on broccoli-chicory purée, goat cheese dumplings
and finished with herbs jus or mint-chocolate jus

Chicken / Mango / Asparagus

Roasted chicken Supreme stuffed with mango and basil,
served with asparagus and soya sauce

Each main course is served with a side dish of your choice

Potato Gratin with Herbs
Lemon Crush Potatoes with Walnuts
Cous Cous with bacon and onions
Sesame Seeds Pasta
Seasonal Vegetables

Dessert

Sundae

Cup Champagne

Lemon sorbet with espumante

Cup Tiramisu

Mascarpone ice cream, coffee ice cream, biscuits and whipped cream

Cup Sorbet

Lemon, mango and cranberry-lemon thyme with fresh fruits

Cup Nutberry

Strawberry ice cream, blackberry ice cream, almond ice cream and whipped cream

A scoop of Ice Cream or Sorbet:

Ice creams : Mascarpone, Coffee, Strawberry, Blackberry,
Almond, Lemongrass, Yogurt, Vanilla or Chocolate
Sorbets: Lemon, Mango or Cranberry with Lemon Thyme

Diverses

Peach Crème Brûlée

with lemongrass ice cream

Chocolate Mille Feuille

served with roasted hazelnuts and coconut sauce

Cherry Cake

with yogurt ice cream and caramel-Tonka bean sauce

Fantasy of Kiwi and Lavender

Parfait, mousse, panna cotta and sponge

Dessert Variation

Stroll though our Pâtisserie for two