Dinner at the Court of France
Our cooking team elaborates dishes made of products served at the table of the Kings of France, inspired by old recipe books : a time travel experience through French Gastronomy of the 18th century!
"Ancient Recipes"
We find our inspiration in old books such as François Massialot's (1705), La Varenne's (1654) or Pierre de Lune's. This is a real French Gastronomy Discovery Travel to the XVIIth & XVIIIth centuries.
Books are available to be read on site
"Historical Anecdotes"
...About the products used and eaten back at that time: Louis XIV's thrill for green peas, Asparagus forbidden for women because of their shape, Louis XV and the eggs...
Discover the little secrets of ingredients at Court!
"Aroma and Taste Sensations"
...of forgotten products & original combinations.
Have a taste of eddible flowers with surprising flavours. Sample the aroma of old vegetables cooked with a modern touch & enjoy delicious ingredient pairings thanks to our gastronomic menus with ancient recipes.
Our Formulas for Dinner & Theater at your Table
Dinner Show of the Countesses in 4 courses 110 €
Food & Wine pairing +49 €
Dinner Show of the Marquises in 5 courses 130 €
Food & Wine pairing +59 €
Dinner Show of the Duchesses in 7 courses 160 €
Food & Wine pairing +78 €
Summer Menu at ReminiSens
4 courses Baroque Dinner Show
The Soup
Cucumber and lime soup with minth, cucumber tartare with dill and green apple, puffed buckwheat & lime, dill and minth fresh cream
~
The Fish
Pollack fish marinated with garlic rosemary and thyme, caramelized red and yellow pepper, fennel, virgin pepper sauce with lemon zests
Or
The Hunt
Low temperature cooking Chicken supreme, Fine stuffing with dried fruits (hazelnuts, pinenuts and apricots), chicken skin crisps, roasted celeri, sweet potato mousseline and poultry sauce.
Or
The vegetables
Mille feuilles of vegetables with eggplant caviar, creamy ricotta with herbs and roasted pine nuts, lupine and black olives
~
The Cheese
Creamy Morbier cheese, crumble of Parmesan cheese, Ham crisp, cherries and a flower of 'Tête des moines' (monks head) cheese.
~
The Dessert
Strawberry and basil soup, Salad of Strawberries with olive oil, Perls of balsamic vinegar, & lemon - basil meringues.
5 courses Baroque Dinner Show
The Starter
Mackerel Tart, mackerel rillettes with tomato condiment and black olive tapenade
~
The Fish
Pollack fish marinated with garlic rosemary and thyme, caramelized red and yellow pepper, fennel, virgin pepper sauce with lemon zests
~
The Hunt
Low temperature cooking Chicken supreme, Fine stuffing with dried fruits (hazelnuts, pinenuts and apricots), chicken skin crisps, roasted celeri, sweet potato mousseline and poultry sauce.
~
The Cheese
Creamy Morbier cheese, crumble of Parmesan cheese, Ham crisp, cherries and a flower of 'Tête des moines' (monks head) cheese.
~
The Dessert
Strawberry and basil soup, Salad of Strawberries with olive oil, Perls of balsamic vinegar, & lemon - basil meringues.
7 courses Baroque Dinner Show
The Soup
Cucumber and lime soup with minth, cucumber tartare with dill and green apple, puffed buckwheat & lime, dill and minth fresh cream
~
The Starter
Mackerel Tart, mackerel rillettes with tomato condiment and black olive tapenade
~
The Fish
Pollack fish marinated with garlic rosemary and thyme, caramelized red and yellow pepper, fennel, virgin pepper sauce with lemon zests
~
The Hunt
Low temperature cooking Chicken supreme, Fine stuffing with dried fruits (hazelnuts, pinenuts and apricots), chicken skin crisps, roasted celeri, sweet potato mousseline and poultry sauce.
~
The Cheese
Creamy Morbier cheese, crumble of Parmesan cheese, Ham crisp, cherries and a flower of 'Tête des moines' (monks head) cheese.
~
The Fruit
The nectarine in different textures with pistachios
~
The Dessert
Strawberry and basil soup, Salad of Strawberries with olive oil, Perls of balsamic vinegar, & lemon - basil meringues.
