Lunch menu
STARTER – MAIN COURSE – DESSERT €50
* CHEESE (+ 9 €)
Roasted oriental eggplant, sweet spices bulgur and dried fruit, yogurt sauce
or
Perfect egg, green peas emulsion, parmesan, rosemary oil
***
Roasted duck breast, creamy polenta with mushrooms
or
Sea bass filet, grilled vegetables s, tomato juice
***
* The Chef’s selection of fresh and mature cheeses
or
* Faisselle: with fresh herbs or red fruit coulis
***
Poached white peach, emulsion meadowsweet, grapefruit
Petit Pasumot menu
4 courses 118 €
This menu is given as an example,
it varies according to our inspirations…
—
Fine vegetable jelly and lobster, herb vinegar and dried tomatoes
Or
Sweet duck foie gras with lemon verbena, stewed apricot
***
Sole cooked meunière style, zucchini and almonds, tomato butter
Or
Supremes and thighs of quail, gnocchi of peas and chanterelles, juice
***
The Chef’s selection of fresh and mature cheeses
Or
Faisselle: with fresh herbs or red fruit coulis
***
Iced meringue cake with strawberries, lemon mousse
Or
Warm pistachio soufflé, saffron ice cream and fresh raspberry
Menu Grand Pasumot
5 courses 148 €
This menu is given as an example,
it varies according to our inspirations…
—
Fine vegetable jelly and lobster, herb vinegar and dried tomatoes
Or
Sweet duck foie gras with lemon verbena, stewed apricot
***
Dublin Bay prawns seized, small farci, aniseed emulsion
***
Sole cooked meunière style, zucchini and almonds, tomato butter
Or
Supremes and thighs of quail, gnocchi of peas and chanterelles, juice
***
The Chef’s selection of fresh and mature cheeses
Or
Faisselle: with fresh herbs or red fruit coulis
***
Iced meringue cake with strawberries, lemon mousse
Or
Warm pistachio soufflé, saffron ice cream and fresh raspberry
Menu Inspiration du Chef
6 courses 178 €
This menu is given as an example,
it varies according to our inspirations…
—
Fine vegetable jelly and lobster, herb vinegar and dried tomatoes
Or
Sweet duck foie gras with lemon verbena, stewed apricot
***
Dublin Bay prawns seized, small farci, aniseed emulsion
***
Sole cooked meunière style, zucchini and almonds, tomato butter
***
Supremes and thighs of quail, gnocchi of peas and chanterelles, juice
***
The Chef’s selection of fresh and mature cheeses
Or
Faisselle: with fresh herbs or red fruit coulis
***
Iced meringue cake with strawberries, lemon mousse
Or
Warm pistachio soufflé, saffron ice cream and fresh raspberry
