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 €

This Fall at ReminiSens' ...

Dinner of the Comtesses

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

Dinner of the Marquises

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

Dinner of the Duchesses

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

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