Gastonomic Menus with Ancient Recipes
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
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 €
This Winter at ReminiSens' ...
4 courses Baroque Dinner Show
The Starter
Jerusalem Artichokes roasted in brown butter, Endives, milk infused with Haddock, Red wine fruity cream
~
The Fish
Scallops, carrot cream, passion fruit gel, Verbena foam, baby carrots, carrot cylinder filled with passion fruit
Or
The Hunt
Boar filet, roasted grapes, Pumpkin Muslin, cubes of caramelized squash, glazed baby turnips & full-bodied gravy with Porto
Or
The vegetables
Buttered Cabbage and wheat pearls, button mushrooms filled with “Cervelle des Canuts” cheese, crunchy bread cubes
~
The Cheese
Brillat Savarin Cheese mouss, truffles, Espelett Pepper, and small celery cubes
~
The Dessert
Pear mouss with dark chocolate cake, poached pear slices and caramelized Pear Tile
5 courses Baroque Dinner Show
The Soup
Mushrooms cappuccino, button mushrooms Duxelles & hazelnuts oiled croutons, foam of sheep cheese
~
The Fish
Scallops, carrot cream, passion fruit gel, Verbena foam, baby carrots, carrot cylinder filled with passion fruit
~
The Hunt
Boar filet, roasted grapes, Pumpkin Muslin, cubes of caramelized squash, glazed baby turnips & full-bodied gravy with Porto
~
The Cheese
Brillat Savarin Cheese mouss, truffles, Espelett Pepper, and small celery cubes
~
The Dessert
Pear mouss with dark chocolate cake, poached pear slices and caramelized Pear Tile
7 courses Baroque Dinner Show
The Soup
Mushrooms cappuccino, button mushrooms Duxelles & hazelnuts oiled croutons, foam of sheep cheese
~
The Starter
Jerusalem Artichokes roasted in brown butter, Endives, milk infused with Haddock, Red wine fruity cream
~
The Fish
Scallops, carrot cream, passion fruit gel, Verbena foam, baby carrots, carrot cylinder filled with passion fruit
~
The Hunt
Boar filet, roasted grapes, Pumpkin Muslin, cubes of caramelized squash, glazed baby turnips & full-bodied gravy with Porto
~
The Cheese
Brillat Savarin Cheese mouss, truffles, Espelett Pepper, and small celery cubes
~
The Fruit
Rosé Champagne gelly, Rasberry gel, Clementine segments, Pink Cookie like in Reims, Red fruits & Peppermint Mouss
~
The Dessert
Pear mouss with dark chocolate cake, poached pear slices and caramelized Pear Tile
