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 €
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
