Gastronomy

Our cooking team prepares 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!

Choose between our 3 theme - based menus : "Bach From Hunting", " Bach from fishing" or "In the Kitchen Garden".

Menus are composed of a Starter, a Main Course & a Dessert, which are changing according to the season.

Discover our Summer Menus !

Back From Hunting

Dishes composed of Game Meat...

The Antidote

Cold sorrol cream, veal filet & crisp of sorrol oil

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La Fontaine’s Lamb

Roasted rack of lamb, ricotta cheese spinach and pine pinion flan, Carry Cot of Vegetables & Bearnaise Sauce

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Cheese Plate

And (+ 10 €) / Or

Blanc Manger

Pistachio ‘Blanc manger’, sweet dough, Vervena mousse, Fresh cherries, rasberry coulis & Cherry tile

The Antidote

Cold sorrol cream, veal filet & crisp of sorrol oil

~ ~ ~

La Fontaine’s Lamb

Roasted rack of lamb, ricotta cheese spinach and pine pinion flan, Carry Cot of Vegetables & Bearnaise Sauce

~ ~ ~

Cheese Plate

And (+ 10 €) / Or

Blanc Manger

Pistachio ‘Blanc manger’, sweet dough, Vervena mousse, Fresh cherries, rasberry coulis & Cherry tile

In the Kitchen Garden

Menu composed of old vegetables & fruits like those cultivated by sir La Quintinie, gardener of the king Louis XIV

Onions Tart

Parmesan cheese friable tart with onions confit and mustard ice cream

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Zucchini and Eggs

Zucchini filled with scambled eggs mixed with peperonni and fresh herbs, Fresh goat cheese mousse, Spelt, Parmesan tile & currants

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Cheese Plate

And (+ 10 €) / Or

Chocolate & Fruits

Chocolat mousse, Peach insert, nectarines cream, crunchy cocoa grué & wine peach frozen jelly balls

Onions Tart

Parmesan cheese friable tart with onions confit and mustard ice cream

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Zucchini and Eggs

Zucchini filled with scambled eggs mixed with peperonni and fresh herbs, Fresh goat cheese mousse, Spelt, Parmesan tile & currants

~ ~ ~

Cheese Plate

And (+ 10 €) / Or

Chocolate & Fruits

Chocolat mousse, Peach insert, nectarines cream, crunchy cocoa grué & wine peach frozen jelly balls

Back from Fishing

Menu composed of sea products

Egg as a ‘trompe l’œil’

Candied Egg, smoked haddock emulsion and Haddock fray & lumpfish egg

~ ~ ~

Tuna in 2 ways

Marinated tuna with red wine and broccolis

Tuna tartar with ginger, pomegranate & lemon

~ ~ ~

Cheese Plate

And (+ 10 €) / Or

Half ball of Meringue

Meringue, Rosemary Cream, Stewed Apricots, roasted apricots with rosemary & Crumble

Egg as a ‘trompe l’œil’

Candied Egg, smoked haddock emulsion and Haddock fray & lumpfish egg

~ ~ ~

Tuna in 2 ways

Marinated tuna with red wine and broccolis

Tuna tartar with ginger, pomegranate & lemon

~ ~ ~

Cheese Plate

And (+ 10 €) / Or

Half ball of Meringue

Meringue, Rosemary Cream, Stewed Apricots, roasted apricots with rosemary & Crumble

Tasting Menu

A travel through our 3 themed based menus in 5 course ...

Egg as a ‘trompe l’œil’

Candied Egg, smoked haddock emulsion and Haddock fray & lumpfish egg

Zucchini and Eggs

Zucchini filled with scambled eggs mixed with peperonni and fresh herbs, Fresh goat cheese mousse, Spelt, Parmesan tile & currants

La Fontaine’s Lamb

Roasted rack of lamb, ricotta cheese spinach and pine pinion flan, Carry Cot of Vegetables & Bearnaise Sauce

Cheese Plate

Michel Fouchereau (MOF)

Half ball of Meringue

Meringue, Rosemary Cream, Stewed Apricots, roasted apricots with rosemary & Crumble

Prices

Dukes Dinner 100 €

3 course menu: choose between Back from Hunting, Back from Fishing or Kitchen garden