Dinner at the Court of France

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

Example of an Old Book from La Quintinie

 "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' ...

Dinner of the Comtesses

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

Dinner of the Marquises

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

Dinner of the Duchesses

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

Saint Jacques & Céleri
Raviole de légumes
Clémentines au fenouil, Cacao & Amande
Gaspacho à la menthe
Blanquette de légumes anciens et pain de gaude frotté à l'ail
Blanquette de légumes anciens et pain de gaude frotté à l'ail
Mousse chocolat & pêches
Tourteau, céleri et pomme verte
Perdreaux & cerfeuil tubéreux
Baba au rhum
Oeuf parfait & parmesan
Pigeonneau, citrouille, champignons et noisettes
Oranges, citron & carottes
Bouillon de grenouilles
Boudin noir & pommes
Crème brulée fruits rouges
Gateau d'aubergines
Panisses, légumes & Fromage frais
Rhubarbe au Thym & Fraises