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 Fall at ReminiSens' ...
4 courses Baroque Dinner Show
The Starter
Veal tartare, quail egg yolk, chive, green lemon, hazelnut and Caviar
~
The Fish
Filets of red mullet, stewed onions, marmalade of red peppers and zucchini, Zucchini tagliatelle, pine nuts, foam and chips of chorizo
Or
The Hunt
Deer filet roasted with blackcurrant cream, beetroots, spinach and mushrooms with garlic & parsley
Or
The vegetables
Lentils, « perfect egg », garlic crouton, Roquefort cheese, walnut and herbs
~
The Cheese
« Cigar » of Camembert in brick pastry sheets, caramelized apples, cashew and herbs salad
~
The Dessert
Brioche Fried with cocoa butter, blackberry, fig, blueberry cream, Vanilla caramel & pecan nuts ice cream
5 courses Baroque Dinner Show
The Soup
Butternut squash soup, pan-fried foie gras, crouton of smoked duck-breast filet and fig chutney
~
The Fish
Filets of red mullet, stewed onions, marmalade of red peppers and zucchini, Zucchini tagliatelle, pine nuts, foam and chips of chorizo
~
The Hunt
Deer filet roasted with blackcurrant cream, beetroots, spinach and mushrooms with garlic & parsley
~
The Cheese
« Cigar » of Camembert in brick pastry sheets, caramelized apples, cashew and herbs salad
~
The Dessert
Brioche Fried with cocoa butter, blackberry, fig, blueberry cream, Vanilla caramel & pecan nuts ice cream
7 courses Baroque Dinner Show
The Soup
Butternut squash soup, pan-fried foie gras, crouton of smoked duck-breast filet and fig chutney
~
The Starter
Veal tartare, quail egg yolk, chive, green lemon, hazelnut and Caviar
~
The Fish
Filets of red mullet, stewed onions, marmalade of red peppers and zucchini, Zucchini tagliatelle, pine nuts, foam and chips of chorizo
~
The Hunt
Deer filet roasted with blackcurrant cream, beetroots, spinach and mushrooms with garlic & parsley
~
The Cheese
« Cigar » of Camembert in brick pastry sheets, caramelized apples, cashew and herbs salad
~
The Fruit
Chocolate mousse with pineapple insert, cocoa nibs, caramelized pineapple, tile of pineapple
~
The Dessert
Brioche Fried with cocoa butter, blackberry, fig, blueberry cream, Vanilla caramel & pecan nuts ice cream
