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The mid-season menu for 2008
Appetizers |
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Slivers of large green asparagus spears served warm with a whipped Hollandaise sauce, cured ham, and fresh herbs in truffle oil. 16.00 €
Les grosses asperges vertes servies tièdes & en carpaccio, mousseline, jambon séché et herbes fraîches à l’huile de truffes.
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Sautéed escalope of foie gras served over an apple-rhubarb crumble with a duck broth blend of Muscat wine and green apples. 18.00 €
L’escalope de foie gras poêlée sur un crumble pommes-rhubarbe, jus de canard au Muscat & pomme verte.
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Sea scallops roasted in olive oil, creamed Lézignan onions scented with cloves, preserved tomatoes, and roasting juices sprinkled with drops of grilled sesame seed oil. 19.00 €
Des noix de coquille Saint-jacques rôties à l’huile d’olives, crème de cèbes de Lézignan parfumée de girofle, tomates confites & jus de rôti perlé d’huile de sésames grillés.
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Seared red tuna steak served on a bed of chickpea puree seasoned with cumin, accompanied by raw vegetables in vinaigrette, arugula leaves, and grilled bacon. 17.00 €
La tranche de thon rouge à la plancha servie sur une purée de pois chiche parfumée au cumin, vinaigrette de légumes crus, roquette & lard grillé. |
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Restaurant tickets are accepted at
lunch during the week |
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