Lunch menu
STARTER – MAIN COURSE – DESSERT €50
* CHEESE (+ 9 €)
Cannelloni with snails from Burgundy and mushrooms, garlic from bears
or
Declination of cauliflower in its garden, smoked haddock and curry oil
***
Supreme of farm poultry made from herb butter and potatoes
or
Back of cod cooked naturally, spring vegetable broth
with a basil sauce
***
* The Chef’s selection of fresh and mature cheeses
or
* Faisselle: with fresh herbs or red fruit coulis
***
Paris-Brest
Petit Pasumot menu
4 courses 118 €
This menu is given as an example,
it varies according to our inspirations…
—
Light flan foie gras, veal sweetbreads and green asparagus
Ou
Dublin Bay prawn, peppered artichoke, coral barigoule juice
***
Turbot in potatoes dress, asparagus with Morvan hazelnut cazette, egg vinaigrette sauce
Or
Supremes and thighs of quail, Saint George’s monsoons and peas
***
The Chef’s selection of fresh and mature cheeses
Or
Faisselle: with fresh herbs or red fruit coulis
***
Fine meringue façon Irish coffee
Or
Warm coconut soufflé, mango sorbet and sesame tile
Menu Grand Pasumot
5 courses 148 €
This menu is given as an example,
it varies according to our inspirations…
—
Light flan foie gras, veal sweetbreads and green asparagus
Ou
Dublin Bay prawn, peppered artichoke, coral barigoule juice
***
Bush ravioli with sweet spices and crayfish, iodized broth
***
Turbot in potatoes dress, asparagus with Morvan hazelnut cazette, egg vinaigrette sauce
Or
Supremes and thighs of quail, Saint George’s monsoons and peas
***
The Chef’s selection of fresh and mature cheeses
Or
Faisselle: with fresh herbs or red fruit coulis
***
Fine meringue façon Irish coffee
Or
Warm coconut soufflé, mango sorbet and sesame tile
Menu Inspiration du Chef
6 courses 178 €
This menu is given as an example,
it varies according to our inspirations…
—
Light flan foie gras, veal sweetbreads and green asparagus
Ou
Dublin Bay prawn, peppered artichoke, coral barigoule juice
***
Bush ravioli with sweet spices and crayfish, iodized broth
***
Turbot in potatoes dress, asparagus with Morvan hazelnut cazette, egg vinaigrette sauce
***
Supremes and thighs of quail, Saint George’s monsoons and peas
***
The Chef’s selection of fresh and mature cheeses
Or
Faisselle: with fresh herbs or red fruit coulis
***
Fine meringue façon Irish coffee
Or
Warm coconut soufflé, mango sorbet and sesame tile
