Menus Club / Club menus

Menu Club 1

Amusette
Appetiser

Velouté de cèpes et royale de potimarron
Creamy wild cepe mushrooms soup, served with butternut squash egg custard dumplings

Pavé de saumon cuit à l'unilatéral et fondue de fenouil, sauce aigrelette
Salmon cooked on its skin on a bed mashed fennel, finished with a sour cream sauce

Assiette du fromager
A plate of selected cheeses

Dégustation aux trois chocolats
A sampling of three chocolate desserts

Petits fours
Petits fours

Menu Club 2

Amusette
Appetiser

Gâteau de crustacés et haddock, étuvée de poireau à l'émulsion d'algues
A mousse of shellfish and haddock served with sweated leeks finished a seaweed flavoured jus

Aiguillette de canard rôti, mousseline de céleri et poire fondante, jus d'épices
Thin slices of roast duck with a celeriac mousse, melting pear, finished with a spice flavoured jus

Assiette du fromager
A plate of selected cheeses

Tarte tatin, sauce au caramel salé
The traditional upside down tart made with salted caramel

Petits fours
Petits fours

Menu Club 3

Amusette
Appetiser

Brandade de cabillaud et caviar de courgettes au thym
Traditional mashed salt cod flavoured with garlic, served with braised courgettes with thyme

Carré de porcelet rôti, légumes braisés aux épices et confiture d'oignons rouges
Best end of roast piglet, vegetables braised with spices, finished with red onion jam

Assiette du fromager
A plate of selected cheeses

Crème brûlée à la gousse de vanille, tuile en dentelle
Creme brulee scented with vanilla pod, lacy biscuit tuile

Petits fours
Petits fours

Menu Club 4

Amusette
Appetiser

Nem croustillant de suprême de caille et pousse de soja
Crispy spring roll of quail breast with bean sprout

Dos de sandre saisi sur la peau et braisière de chou vert au bacon
Loin of pike perch pan-fried on its skin, served with braised green cabbage and bacon

Assiette du fromager
A plate of selected cheeses

Nougat glacé à l'orange, arlettes caramélisées
Iced nougat scented with orange, with traditional caramelized biscuits

Petits fours
Petits fours

Menu Club 5

Amusette
Appetiser

Gâteau d'artichaut et filets de canard fumés, chantilly à l'ail doux
Alternate layers of artichoke and smoked duck finished with a whipped cream dressing scented with garlic

Blanc de Saint-Pierre poêlé, émulsion d'oseille
Fillet of John Dory pan-fried, delicate sorrel sauce

Assiette du fromager
A plate of selected cheeses

Biscuit opéra
Traditional sponge filled with coffee butter cream

Petits fours
Petits fours

Fabrication du pain maison / Bread made and baked on the premises

Prix nets, service compris / All inclusive prices

Menus Automne-Hiver 2009-2010
proposés pour 10 convives minimum
Confirmation 10 jours avant la date de réservation

Autumn-Winter 2009-2010 menus
Suggested for ten guests minimum
To be confirmed ten days before the reservation date

> fermer la fenêtre / close