Gastonomic Menus with Ancient Recipes

Dinner at the Court of France

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 for Dinner & Theater at your Table

The Menus below are available throughout the year - Except for Special Events - and they include the "Theater at your Table" show format.
Menus change according to the season of the year.
For Special Events, a unique set menu is elaborated in accordance to the topic (the details are privided in the "Book a table" tab in the scrolling menu of the reservation module).

 

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 €

Summer Menu at ReminiSens

Dinner of the Comtesses

4 courses Baroque Dinner Show

The Soup

Cucumber and lime soup with minth, cucumber tartare with dill and green apple, puffed buckwheat & lime, dill and minth fresh cream

 ~

The Fish

Pollack fish marinated with garlic rosemary and thyme,  caramelized red and yellow pepper, fennel, virgin pepper sauce with lemon zests

Or

The Hunt

Low temperature cooking Chicken supreme, Fine stuffing with dried fruits (hazelnuts, pinenuts and apricots), chicken skin crisps, roasted celeri, sweet potato mousseline and poultry sauce.

Or

The vegetables

Mille feuilles of vegetables with eggplant caviar, creamy ricotta with herbs and roasted pine nuts, lupine and black olives

~

The Cheese

Creamy Morbier cheese, crumble of Parmesan cheese, Ham crisp, cherries and a flower of 'Tête des moines' (monks head) cheese.

~

The Dessert

Strawberry and basil soup, Salad of Strawberries with olive oil, Perls of balsamic vinegar, & lemon - basil meringues.

Dinner of the Marquises

5 courses Baroque Dinner Show

The Starter

Mackerel Tart, mackerel rillettes with tomato condiment and black olive tapenade

 ~

The Fish

Pollack fish marinated with garlic rosemary and thyme,  caramelized red and yellow pepper, fennel, virgin pepper sauce with lemon zests

~

The Hunt

Low temperature cooking Chicken supreme, Fine stuffing with dried fruits (hazelnuts, pinenuts and apricots), chicken skin crisps, roasted celeri, sweet potato mousseline and poultry sauce.

~

The Cheese

Creamy Morbier cheese, crumble of Parmesan cheese, Ham crisp, cherries and a flower of 'Tête des moines' (monks head) cheese.

~

The Dessert

Strawberry and basil soup, Salad of Strawberries with olive oil, Perls of balsamic vinegar, & lemon - basil meringues.

Dinner of the Duchesses

7 courses Baroque Dinner Show

The Soup

Cucumber and lime soup with minth, cucumber tartare with dill and green apple, puffed buckwheat & lime, dill and minth fresh cream

~

The Starter

Mackerel Tart, mackerel rillettes with tomato condiment and black olive tapenade

 ~

The Fish

Pollack fish marinated with garlic rosemary and thyme,  caramelized red and yellow pepper, fennel, virgin pepper sauce with lemon zests

~

The Hunt

Low temperature cooking Chicken supreme, Fine stuffing with dried fruits (hazelnuts, pinenuts and apricots), chicken skin crisps, roasted celeri, sweet potato mousseline and poultry sauce.

~

The Cheese

Creamy Morbier cheese, crumble of Parmesan cheese, Ham crisp, cherries and a flower of 'Tête des moines' (monks head) cheese.

~

The Fruit

The nectarine in different textures with pistachios 

~

The Dessert

Strawberry and basil soup, Salad of Strawberries with olive oil, Perls of balsamic vinegar, & lemon - basil meringues.

Saint Jacques & Céleri
Raviole de légumes
Clémentines au fenouil, Cacao & Amande
Gaspacho à la menthe
Menus gastronomiques aux recettes d'époque - Blanquette de légumes anciens
Blanquette de légumes anciens
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