SOUPES

La Soupe Aux Champignons
Forest Mushroom Soup with Chive Cream

La Soupe à L’oignon
Traditional Onion Soup Baked with Emmenthal Cheese

Le Potiron
Soup of Australian Butternut Pumpkin with Sautéed Foie Gras

HORS D’OEUVRES & SALADES

La Salade Campagnarde
Warm Potato & Beef Pot Au Feu Salad with Gribiche Dressing

La Salade Niçoise
Niçoise Salad with Marinated Salmon Confit

La Salade Au Fromage De Chèvre
Warm Goat Cheese “Saint Maure” on Toast with Mizuna Salad & Basil Oil

La Salade Verte
Mixed Salad Leaves with Vinaigrette Dressing

Les Escargots
Snails Baked with Garlic & Herb Butter

Le Foie Gras
Pan Seared Duck Foie Gras with Caramelized Apples & Grapes

PLATS VEGETARIEN

Les Légumes
Mediterranean Vegetables & Goat Cheese Puff Pastry Pithiviers

La Quiche
Baked Quiche with Leeks, Mushrooms, Comté Cheese & Mesclun

PATES

Les Macaronis
Gratin of Penne with Mushrooms & Garlic Chicken

Les Pâtes
Pasta with Sautéed Mushrooms & Cream Sauce

Les Gambas D‘eau Douce
Sautéed River Prawn Pasta with Sweet Basil & “Ratatouille”

POISSONS & CRUSTACES

Les Moules Bouchot
Bretagne Bouchot Mussels with Poulette Sauce & Fries

Le Snapper
Pan Seared Red Snapper with Sauce Bercy & Pomme de Terre Ecrasée

La Bouillabaisse
Traditional “Soupe de Poisson” with Assorted Seafood, Rouille & Garlic Croutons

Le Thon Rouge
Seared Yellowfin Tuna “Rossini Style” with Seared Foie Gras & Red Wine Sauce

VIANDES

L’Agneau
Lamb Leg “Navarin” Stew with Potato “Fondante” & Baby Carrot

Le Boeuf
Sautéed Beef Tenderloin Slices “Stroganoff” with Rice Pilaf

Le Poulet
Seared Chicken Breast Stuffed with Spinach, Tomato Confit & Tarragon Cream

L’ Entrecote
“Steak Frites” Grilled Rib Eye Steak with Sauce au Poivre & Fries