THE ENTREES
.
O CARANGUEJO
Com óleo de curry, coulis de couve-flor e geleia de tomate Green-Zebra.
€ 13.00
O OVO PERFEITO
Cozido a 64°, creme de queijo Emmental, presunto cozido, espuma de bacon defumado e telha de trigo sarraceno.
€ 13.00
Cooked at 64°, Emmental cream, ham and buckwheat.
Cooked at 64°, Emmental cream, ham and buckwheat.
€ 13.00
FOIE GRAS
Meio cozido com especiarias suaves, chutney de damasco, cebola roxa picante e brioche tostado.
€ 18.00
THE DISHES
.
INSPIRATION OF THE MOMENT
(See slate)
€ 25.00
Just snacked, Chinese curry cabbage, piquillo virgin, lemon condiment, and rice chips.
Just snacked, Chinese curry cabbage, piquillo virgin, lemon condiment, and rice chips.
€ 25.00
O RISOTO
Parmesão cremoso, trigo sarraceno, cogumelos chanterelle salteados na frigideira e coulis de espinafre.
€ 25.00
FILÉ DE CARNE
Conchiglioni cozidos em fogo baixo, recheados com cogumelos, alcachofra, foie gras, coulis de legumes e um rico molho.
€ 36.00
THE DESSERTS
.
O KOUING AMANN
Tradicional, maçãs caramelizadas, caramelo salgado, baunilha e sorvete de trigo sarraceno.
€ 10.00
A PAVLOVA
Merengue, ganache de pistache, frutos vermelhos e sorvete de framboesa.
€ 10.00
A ESFERA DE CHOCOLATE
Biscoito Madeleine, marmelada de limão, ganache 65% e sorvete de avelã.
€ 10.00
QUEIJOS
Seleção da fazenda "AU PRE DE LA TERRE": compota de maçã com vinagre de cidra
€ 9.50
CHOIX DES ENTRÉES
LE CRABE
A l’huile de curry, coulis de choux fleur et gelée de tomate Green-Zebra.
IN TARTAR, TOMATO AND PINEAPPLE SOUP WITH THYME, AND TOMATO BASIL SORBET
IN TARTAR, TOMATO AND PINEAPPLE SOUP WITH THYME, AND TOMATO BASIL SORBET
THE BUTTERNUT
Velvety, shards of Mimolette and roasted seeds.
.
.
.
.
COOKED JUST ROSE, POTATO MOUSSELINE, CARAMELIZED APPLES, CRISPY ONIONS AND HONEY GARLIC COULIS
COOKED JUST ROSE, POTATO MOUSSELINE, CARAMELIZED APPLES, CRISPY ONIONS AND HONEY GARLIC COULIS
LACQUERED WITH HONEY, CREAM OF CHICKPEAS WITH CUMIN AND MUESLI
LACQUERED WITH HONEY, CREAM OF CHICKPEAS WITH CUMIN AND MUESLI
RUM AND COCOA, WHIPPED CREAM AND CHICORE ICE CREAM
RUM AND COCOA, WHIPPED CREAM AND CHICORE ICE CREAM
SALTED BUTTER CARAMEL AND GREEN APPLE SORBET
SALTED BUTTER CARAMEL AND GREEN APPLE SORBET
JEAN YVES BORDIER
JEAN YVES BORDIER
JEAN YVES BORDIER
JEAN YVES BORDIER
.
.
&
IN GRAVELAX, LIME, HORSERADISH MAYONNAISE AND PINK ONION FROM BRITTANY
IN GRAVELAX, LIME, HORSERADISH MAYONNAISE AND PINK ONION FROM BRITTANY
.
.
JUST COOKED ROSÉ, POTATO MOUSSELINE, CARAMELIZED APPLES, CRISPY ONIONS AND HONEY GARLIC COULIS
JUST COOKED ROSÉ, POTATO MOUSSELINE, CARAMELIZED APPLES, CRISPY ONIONS AND HONEY GARLIC COULIS
AUTUMN VEGETABLES
In different textures, tangy onions and smoked beetroot.
.
.
MARINATED WITH BASIL, WHIPPED CREAM AND STRAWBERRY SORBET
MARINATED WITH BASIL, WHIPPED CREAM AND STRAWBERRY SORBET
MARINATED WITH BASIL, WHIPPED CREAM AND STRAWBERRY SORBET
MARINATED WITH BASIL, WHIPPED CREAM AND STRAWBERRY SORBET
___
Menu servi pour l’ensemble des convives d’une même table. Doit être commandé avant 13h30 le midi et avant 20h30 le soir.