Regional Menu ~ $59.90 per Person

Regional Menu ~ $59.90 per Person

Around France in 90 Days
DELICIOUS REGIONAL MENU
$59.90 per Person
(Available Tuesday to Friday)


Week 10 ⚜ 3 / 3 / 2020
Nice, Provence

Amuse bouche

Petit bouillabaisse façon chez pierre, fresh pink snapper fillets, prawns, mussels, saffron potatoes and confit fennel served with a tomato and fish bouillabaisse style soup finished with fresh herbs and garlic croutons

Sorbet

Confit de canard, tender & slow cooked duck leg confit, served with a carrot & cardamom puree, buter roasted chat potatoes & sautéed asparagus finished with a traditional Griotte & Kirsch cherry jus

Classic crème caramel, served with fresh berries & whipped Cointreau cream


Week 11 ⚜ 10 / 3 / 2020
Paris, Ile de France

Amuse bouche

Soufflé au crabe, twice baked Crab & Gruyere Souffle, served with sautéed baby spinach & a creamy bisque sauce finished under the grill with fromage

Sorbet

Filet de boeuf forestiere, Tender Harvey Fillet of Beef served with sautéed bacon & garlic lyonnaise style potatoes, buttered broccolini & finished with a creamy Forestier mushroom & cognac sauce

Paris Brest, A Traditional French pastry made of choux pastry, filled with a salted caramel, hazelnut crème & praline whipped cream served with chocolate crisps & icing sugar This Dessert is named after the Famous Paris–Brest bicycle race


Week 12 ⚜ 17 / 3 / 2020
Dijon, Burgundy

Amuse bouche

Tartelette de saint jacques, freshly seared shark bay scallops served on a crispy puff pastry & leek tartlet, served with sautéed spinach, asparagus & finished with a light beurre blanc sauce

Sorbet

Croupe d’agneau roti Provençal, roasted & marinated tender Amelia park lamb, served pink, with a creamy gruyere gratin potato, white bean puree & sautéed garlic beans finished with a Dijon & rosemary jus

Fondant au Chocolat, Hot Baked Belgium Dark Chocolaté Lava Cake, with a rich liquid centre, served with ice-cream, salted caramel sauce and pouring crème anglaise


Week 13 ⚜ 24 / 3 / 2020
Caen, Basse-Normandie

Amuse bouche

Risotto de Gambas, Fresh Exmouth Tiger Prawns grilled & served on a wild mushroom & parmesan risotto, accompanied by sautéed squid & greens finished with a delicate seafood & tomato veloute

Sorbet

Joue de Boeuf en Bourguignon, Beef Cheek Burgundy style, Slow braised tender red wine Beef Cheeks, served with traditional accompaniments of sautéed lardons, shallots and mushrooms finished with creamy pomme puree, heirloom carrots and a rich Burgundy wine sauce

Tarte aux pommes et pistaches, Home-made country style roasted Apple & Pistachio frangipane tartlet, served with ice-cream & vanilla crème anglaise


Week 14 ⚜ 31 / 3 / 2020
Toulouse Sud-Ouest

Amuse bouche

Poisson au saffron, Fresh local delicate pink snapper fillets, butter seared, served with a creamy cauliflower & truffle mousse, shaved parmesan, peas & crispy lardons finished with a saffron & pastis sauce

Sorbet

Cassoulet de toulouse, a traditional dish from the region of toulouse. a rich slow cooked casserole of white beans, duck leg confit, pork belly and toulouse sausage finished with red wine jus, bread crumbs and fresh herbs

Profiteroles au Chocolat, Home-made choux Pastry profiteroles filled with a creamy hazelnut ice-cream, topped with a hot chocolate sauce & finished with crispy almond flakes