HOTEL - RESTAURANT
Starters
|
Salad with toast of Crottin de Chavignol |
14,00€ |
| Melon with smoked breast of duck |
19,00€ |
| Tartar of avocado and big prawns | 20.00€ |
| Asparagus of "La ferme du Perré" and tartar of smoked salmon |
21,00€ |
| Foie gras of duck with marmelade of raspberries and shallots served with a glass of wine " Gros Manseng" |
25,00€ |
Fishes
| Tart of scallops,Fourme d'Ambert and pears |
23,50 |
| Lobster, juice with vinegar of jalapeno and giger served with a brunoise of artichoke ,red pepper and mango | 36,00€ |
| Fillet of perch pike with cream sauce |
20,50€ |
| Fillet of turbot with orange sauce |
31,00€ |
| Fillet of monkfish cooked with bacon and chicory | 29,00€ |
Meats
| Beef fillet Nicey |
33,50€ |
| Kidney of veal with raspberries vinegar sauce |
22,40€ |
| Calf's sweetbread with mustard sauce |
31,00€ |
| Fillet of rabbit in puff pastry with a sauce of creme of chaource and andouillette |
20,00€ |
|
Warm foie gras and half pigeon with caramel of ratafia |
36.00€ |
Cheese
| Cheese |
7,60€ |
Sweets
| Sweet coffee |
9.00€ |
| Small tart with coco mousse and Toblerone cream ( creation of Elodie apprentice) |
9,00€ |
| Grapefruits gratinated with litchi ice cream |
9,00€ |
| Hot chocolate cake |
9,00€ |
| Cake of biscuits roses of Reims,rhubarb ice cream and candies strawberries's syrup |
9,00€ |
| Yogurt with crips cereal and appel (creation of Jérémy apprentice) |
9,00€ |
