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ENTRÉES
SOUPE À L’OIGNON
TRADITIONAL AND RICH FRENCH ONION SOUP, COOKED SLOWLY WITH CARAMELISED ONIONS, RED WINE AND BEEF STOCK THEN 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 AND LIME ZEST MORNAY SAUCE, ENCASED IN A SAVOURY CRÊPE, TOPPED WITH A LIGHT CITRUS PRAWN SAUCE AND GRATINÉE WITH FROMAGE UNDER THE GRILL
PÂTÉ MAISON
HOME-MADE CHICKEN LIVER, PEPPERCORN AND COGNAC PATE, SERVED WITH PORK RILLETTES, SPICED FRENCH GHERKINS, SPICED SEASONAL CHUTNEY AND CARAMELISED RED ONION COMPOTE
ESCARGOTS DE BOURGOGNE
SIX CLASSIC BURGUNDY SNAILS COOKED IN THEIR SHELLS AND SERVED WITH A GARLIC AND HERB BUTTER GF
MAINS
CONFIT DE CANARD, SAUCE A L’ORANGE
SALTED AND CONFIT DUCK LEG, SLOWLY COOKED IN DUCK FAT OVER 6 HOURS AND SERVED WITH CREAMY POMME PUREE, BUTTER AND ORANGE GLAZED BABY HEIRLOOM CARROTS AND FINISHED WITH A CLASSIC ORANGE AND GRAND MARNIER SAUCE
POITRINE DE POULET
TRUFFLE INFUSED AND BUTTER ROASTED CHICKEN BREAST SERVED WITH AN EARTHY WILD MUSHROOM AND PARMESAN RISOTTO, SAUTÉED GREENS, FINISHED WITH A CREAMY PEPPERCORN SAUCE
BŒUF BOURGUIGNON
BEEF BURGUNDY, SLOW BRAISED TENDER BEEF MARINATED AND COOKED IN RED WINE, SERVED WITH TRADITIONAL ACCOMPANIMENTS OF SAUTÉED BACON, SHALLOTS AND MUSHROOMS FINISHED WITH CREAMY POMME PUREE, HEIRLOOM CARROTS AND A RICH BURGUNDY WINE SAUCE
POISSON DU JOUR
FRESH FISH OF THE DAY
DESSERTS
CRÈME BRÛLÉE À LA VANILLE MAISON
CLASSIC VANILLA CRÈME BRULEE
MOUSSE AU CHOCOLAT
FRENCH CHOCOLATE MOUSSE, CLASSIC CREAMY DARK CHOCOLATE MOUSSE, SERVED WITH A BERRY COMPOTE, ALMOND & CHOCOLATE CRUMBLE, FRESH STRAWBERRIES, CHANTILLY CREAM & FINISHED WITH A WILD BERRY SORBET
TARTE AU CITRON
HOME-BAKED PARISIAN CLASSIC LEMON TART, TOPPED WITH CHANTILLY CREAM AND SERVED WITH MANGO AND PASSION FRUIT COULIS AND BERRY COMPOTE
VACHERIN GLACEE
SUMMER ICE-CREAM & MERINGUE CAKE WITH LAYERS OF FRENCH MERINGUE THAT ARE TOPPED WITH ICE CREAM, SORBET & FRESH FRUIT FINISHED WITH WHIPPED CREAM & BERRY COULIS
FROMAGE
LE DAUPHIN DECADENT SOFT RIPENED, SILKY DOUBLE CREAM COW’S CHEESE FROM RHONE VALLEY, FRANCE,, AND SEMI-HARD, MATURED MOUNTAIN COW’S CHEESE FROM COMTÉ, FRANCE SERVED WITH CARAMELISED PEAR AND BAGUETTE