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Entrées
SOUPE À L’OIGNON
TRADITIONAL AND RICH FRENCH ONION SOUP, GRATINÉE WITH GRUYÈRE CROUTONS
STEAK TARTARE
TRADITIONAL PARISIAN BISTRO STYLE STEAK TARTARE, FINELY HAND CUT HARVEY FILLET OF BEEF, CAPERS, MUSTARD, CORNICHONS, SHALLOTS, PARSLEY, TABASCO, WORCESTERSHIRE, OLIVE OIL, VINEGAR AND EGG YOLK SERVED WITH GARLIC TOAST AND MIXED LEAVES
CRÊPES AUX FRUITS DE MER
SEAFOOD CRÊPE, FILLED WITH FRESH LOCAL PRAWNS, SCALLOPS, FISH, LEEKS, FENNEL AND MUSHROOMS IN A DILL & LIME ZEST MORNAY SAUCE ENCASED IN A SAVOURY CRÊPE TOPPED WITH A LIGHT BERCY SAUCE, SPINACH AND GRATINÉE WITH FROMAGE UNDER THE GRILL
ESCARGOTS DE BOURGOGNE
SIX CLASSIC BURGUNDY SNAILS COOKED IN THEIR SHELLS AND SERVED WITH A GARLIC AND HERB BUTTER
PATE MAISON
HOME-MADE CHICKEN LIVER, PEPPERCORN, AND COGNAC PATE, SERVED WITH PORK RILLETTES, SPICED FRENCH GHERKINS, SPICED CRANBERRY CHUTNEY AND CARAMELISED RED ONION COMPOTE
Main Courses
POISSON DU JOUR
FRESH FISH OF THE DAY
CONFIT DE CANARD, SAUCE À L’ORANGE
SALTED AND CONFIT DUCK LEG, SLOWLY COOKED IN DUCK FAT OVER 8 HOURS AND SERVED WITH A CREAMY POMME PUREE, BUTTER AND ORANGE GLAZED BABY HEIRLOOM CARROTS, AND FINISHED WITH A CLASSIC ORANGE SAUCE
NOISETTE D’AGNEAU RÔTI
TENDER RUMP OF LAMB, SERVED PINK, MARINATED AND ROASTED SERVED WITH CREAMY POMME PUREE, RATATOUILLE, BABY VEGETABLES & FINISHED WITH PORT & ROSEMARY JUS
POITRINE DE POULET
TENDER TRUFFLE INFUSED CHICKEN BREAST, OVEN ROASTED & SERVED WITH AN EARTHY WILD MUSHROOM & PARMESAN RISOTTO, GLAZED BABY VEGETABLES & FINISHED WITH A LIGHT MADEIRA JUS
Desserts
TARTE AU CITRON
HOME-BAKED FRENCH CLASSIC LEMON TART, TOPPED WITH CHANTILLY CREAM & SERVED WITH
MANGO AND PASSION FRUIT COULIS & A BERRY COMPOTE
CRÈME BRÛLÉE À LA VANILLE MAISON
CLASSIC VANILLA CRÈME BRULEE
COUPE GLACEE
CHEZ PIERRE’S SELECTION OF REFRESHING ICE-CREAM AND SORBETS, SERVED WITH A BERRY COMPOTE, FRESH BERRIES, WHIPPED CREAM & FINISHED WITH COULIS
FROMAGE
LE DAUPHIN, DECADENT SOFT RIPENED, SILKY DOUBLE CREAM COW’S CHEESE FROM RHONE VALLEY, FRANCE & SAINT AGUR CREAMY AND RICH BLUE COW’S CHEESE FROM AUVERGNE, FRANCE SERVED WITH CARAMALISED PEAR, WALNUTS & BAGUETTE