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

TARTE AU CITRON
HOME-BAKED PARISIAN CLASSIC LEMON TART, TOPPED WITH CHANTILLY CREAM AND SERVED WITH MANGO AND PASSION FRUIT COULIS AND BERRY COMPOTE

COUPE GLACEE
CHEZ PIERRE’S SELECTION OF REFRESHING ICE-CREAM AND SORBETS, SERVED WITH A BERRY COMPOTE, FRESH BERRIES, WHIPPED CREAM AND FINISHED WITH COULIS

FROMAGE
LE DAUPHIN, DECADENT SOFT RIPENED, SILKY DOUBLE CREAM COW’S CHEESE FROM RHONE VALLEY, FRANCE AND COMTE, MILD BUT SHARP COW’S MILK CHEESE SERVED WITH CARAMALISED PEAR, WALNUTS AND BAGUETTE