Regional Menu ~ $69.50 per Person

Regional Menu ~ $69.50 per Person

🇫🇷 Around France in 90 Days 🇫🇷
FEBRUARY

$69.50 per Person
Available Tuesday to Friday


Week 4 ⚜ 30/1/2024
LYON

AMUSE BOUCHE

CRÊPES AUX FRUITS DE MER
SEAFOOD CRÊPE, FILLED WITH FRESH LOCAL PRAWNS, SCALLOPS, FISH, LEEKS AND MUSHROOMS IN A GARLIC, ONION AND PARSLEY SOUBISE SAUCE ENCASED IN A SAVOURY CRÊPE TOPPED WITH A LIGHT BERCY SAUCE, SPINACH AND GRATINÉE WITH FROMAGE UNDER THE GRILL

SORBET

FILET DE VEAU
TENDER FILLET OF VEAL, OVEN ROASTED AND SERVED ON AN EARTHY WILD MUSHROOM RISOTTO, ACCOMPANIED BY SAUTÉED MUSHROOMS AND ZUCCHINI FINISHED WITH A CREAMY TRUFFLE AND RED WINE SAUCE

MILLE-FEUILLE
“THOUSAND LEAVES” LAYERED CRISPY PUFF PASTRY AND CREAMY VANILLA CUSTARD, SERVED WITH CRÈME ANGLAISE AND FRESH STRAWBERRIES


Week 5 ⚜ 6/2/2024
BERGERAC

AMUSE BOUCHE

RISOTTO DE GAMBAS
FRESH EXMOUTH TIGER PRAWNS GRILLED AND SERVED ON A CREAMY BEETROOT, DILL AND PARMESAN RISOTTO, ACCOMPANIED BY BABY BROCCOLINI, FINISHED WITH A LIGHT PASTIS SAUCE

SORBET

AGNEAU ROTI
MARINATED AND ROASTED RUMP OF LAMB, SERVED ON A BED OF CHORIZO PIPERADE, HICKORY SMOKED CHAT POTATOES, SAUTEED GREENS AND A LIGHT ROSEMARY JUS

RELIGIOUS
FRENCH CHOUX PASTRY FILLED WITH CHOCOLATE AND COFFEE CUSTARD, TOPPED WITH CHOCOLATE AND FINISHED WITH CREME ANGLAISE AND CHOCOLATE SAUCE


Week 6 ⚜ 13/2/2024
(NOT AVAILABLE 14/2/2024 – VALENTINE’S DAY)

AMUSE BOUCHE

COQUILLE ST JACQUES
SCALLOP GRATINEE, SEARED SHARK BAY SCALLOPS, SERVED ON A BED OF CREAMY LEEK, TOPPED WITH A MORNAY SAUCE, FROMAGE AND GRATINEE UNDER THE GRILL

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

CLASSIC CRÈME CARAMEL
SERVED WITH CHANTILLY CREAM AND FRESH BERRIES


Week 7 ⚜ 20/2/2024
CLEMONT FERRAND, AUVEGENE

AMUSE BOUCHE

BALLANTINE DE LAPIN
SLOW COOKED CHICKEN AND RABBIT BALLANTINE, FILLED WITH PISTACHIO MOUSSELINE AND WRAPPED WITH PANCETTA, SERVED WITH A WHITE BEAN AND TRUFFLE PUREE, SAUTEED WILD MUSHROOMS AND A RED WINE JUS

SORBET

FILET DE BŒUF AU CHAMPIGNON
TENDER HARVEY FILLET OF BEEF, SERVED WITH A BACON AND CHEESE GRATIN POTATO, GARLIC FRENCH BEANS, CAULIFLOWER MOUSSE, FINISHED WITH A CREAMY MUSHROOM AND COGNAC SAUCE

FONDANT AU CHOCOLAT
HOT BAKED BELGIAN DARK CHOCOLATE LAVA CAKE, WITH A RICH LIQUID CENTRE, SERVED WITH CREAMY VANILLA ICE-CREAM, SALTED CARAMEL SAUCE AND POURING CREME ANGLAISE


Week 8 ⚜ 27/2/2024
AVIGNON, PROVENCE

AMUSE BOUCHE

SAUMON FUME
HOME HICKORY SMOKED SALMON FILLET, SERVED WITH SAUTÉED CABBAGE, BACON AND HAZELNUTS, EGGPLANT MOUSSE AND FINISHED WITH A DILL BEURRE BLANC SAUCE

SORBET

CANARD CONFIT
SALTED AND CONFIT DUCK LEG, SLOWLY COOKED IN DUCK FAT OVER 6 HOURS, SERVED WITH A CREAMY TRUFFLE POMME PUREE, VICHY CARROTS, BOUDIN BLANC AND A PORT SAUCE

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


Bon Appétit