Gastronomy

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!

 We find our inspiration in books such as François Massialot's (1705), La Varenne's (1654) or Pierre de Lune's.

A Dinner at the Court of France in the 18th century

Dinner of the Countesses in 4 courses   110 €
Food & Wine pairing   +49 €

Dinner of the Marquises in 5 courses   130 €
Food & Wine pairing   +59 €

Dinner of the Duchesses in 7 courses   160 €
Food & Wine pairing   +78 €

Spring at ReminiSens' ...

Dinner of the Comtesses

4 courses Baroque Dinner Show

The Soup

Green asparagus Velvety, tagliatelle of purple asparagus, Tarragon vinaigrette with mustard seeds, Baby asparagus, Chestnut, & Comté Cheese

 ~

The Fish

Brill, Carrot muslin, roasted baby carrots, verbena creme, caramelized baby onions, Verbena leaves

Or

The Hunt

Guinea fowl, gratinated corn cake, honeyed meat juice, stuffed Zucchini flower

Or

The vegetables

Assiette du Potager : green beans creme, baby fennel, pattypan stuffed with black olive tapenade, baby carrots roasted with verbena, physalis, beetroots, greedy peas, red onion pickles & garlic croutons

~

The Cheese

Blue cheese foam, stewed white grapes, fresh grapes, Brick tile

~

The Desert

Crumble of almonds, Chocolate & raspberry cream, Calisson of Aix Ice cream

Dinner of the Marquises

5 courses Baroque Dinner Show

The Starter

Squids with parsley & garlic, Cucumber pickles, chervil, chorizo espuma, Pine nuts & Black olives tapenade

 ~

The Fish

Brill, Carrot muslin, roasted baby carrots, verbena creme, caramelized baby onions, Verbena leaves

~

The Hunt

Guinea fowl, gratinated corn cake, honeyed meat juice, stuffed Zucchini flower

~

The Cheese

Blue cheese foam, stewed white grapes, fresh grapes, Brick tile

~

The Desert

Crumble of almonds, Chocolate & raspberry cream, Calisson of Aix Ice cream

Dinner of the Duchesses

7 courses Baroque Dinner Show

The Soup

Green asparagus Velvety, tagliatelle of purple asparagus, Tarragon vinaigrette with mustard seeds, Baby asparagus, Chestnut, & Comté Cheese

~

The Starter

Squids with parsley & garlic, Cucumber pickles, chervil, chorizo espuma, Pine nuts & Black olives tapenade

 ~

The Fish

Brill, Carrot muslin, roasted baby carrots, verbena creme, caramelized baby onions, Verbena leaves

~

The Hunt

Guinea fowl, gratinated corn cake, honeyed meat juice, stuffed Zucchini flower

~

The Cheese

Blue cheese foam, stewed white grapes, fresh grapes, Brick tile

~

The Fruit

Rhubarb with thyme syrup, blackberry ice cream, & coffee flakes

~

The Desert

Crumble of almonds, Chocolate & raspberry cream, Calisson of Aix Ice cream

Saint Jacques & Céleri
Raviole de légumes
Clémentines au fenouil & 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