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' ...
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
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
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
