The Bistrot Menu
Hot and Cold Starters :
The Black Pig Terrine in “Grandpa Maurice ” Style, Marinated Prunes and Green Salad 12€
The Classical Mushrooms Crust on Toast with Cream 14€
The “Jacques Barnachon” Duck Foie Gras, Lukewarm Toast & Fruits Chutney 24€
The Beef Tongue cooked with Aromatic Herbs, Gribiche Sauce 13.50€
The Garlic and Potato Soup Cream, Olive Oil infused with Black Garlic 12€
The Meats, Fisches, Pastas, and Risottos
The “Carnaroli” Risotto with Montbéliard Sausage ” Gold Medal Maison Renaudot” and Cancoillotte Emulsion 22€
The “Carnaroli” Risotto of Seasonal Vegetables and Pumpkin seeds 19€
The Salmon Trout, Steamed Potatoes with shallots and white Butter Sauce 22€
The Tagliatelle with Shellfish, Red Pepper and Tomato Sauce 23€
The Eight Hours Confit Lamb Shoulder, Vegetables with Olive ans Lamb Sauce 23€
The Andouillette from Troyes “Five A”, Potatoes Fried with Smoked Bacon 19€
The Irish Beef Chuck, Simmered Vegetables and Creamy Sweet potatoes 22€
The “Herdshire” Beef Entrecote “280g”, Potatoes Fried and Meat Juice 34€
The Cheese Trilogy : 9.50€
The Desserts, Ice Cream and Sorbets
The “Ile Flottante”, Salted Butter Caramel ans English Cream with Madagascar Vanilla
The Pistachio Cream Eclair and Morello Cherries from Fougerolles 10€
The Chef’s Nougat Montélimar style, Red Fruits Coulis and Raspberries Ice Cream 10€
The Chef’s Cup : Vanilla from Madagascar Ice Cream, Mango Sorbet, Passion Fruits Sorbet and Whipped Cream 9.50€
The Choice of Ice Cream : Vanilla from Madagascar, Dark Chocolate, Raspberry
The Choice of Sorbets : Passion Fruits, Mango, Lemon, Morello Cherries from Fougerolles
1 Scoop 3€/ 2 Scoops 6.50€/ 3 Scoops 9.50€/ Alcohol Supplement 6€
Terroir Menu 28 € :
The Black Pig Terrine in “Grandpa Maurice” Style, Marinated Prunes and Green Salad
Or
The Garlic and Potato Soup Cream, Olive Oil, infused with Black Garlic
The “Carnaroli” Risotto with Montbéliard Sausage “Gold Medal Maison Renaudot” And Cancoillotte Emulsion
Or
The Salmon Trout, Steamed Potatoes with shallots and White Butter Sauce
The “Ile Flottante”, Salted Butter Caramel and English Cream with Madagascar Vanilla
Or
The Chef’s Nougat Montélimar style, Red Fruits Coulis and Raspberries Ice Cream
Gourmet Menu 39€:
The Beef Tongue cooked with Aromatics Herbs, Gribiche Sauce
Or
The Classical Mushrooms Crust on Toasts with cream
Or
The “Jacques Barnachon” Duck Foie Gras, Supplement 10€, Lukewarm Toast & Fruits Chutney
The “Carnaroli”Risotto of Seasonal Vegetables and Pumpkin seeds
Or
The Tagliatelle with Shellfish, Red Pepper and Tomato Sauce
Or
The Irish Beef Chuck, Simmered Vegetables and Creamy Sweet Potatoes
The Pistachio Cream Eclair and Morello Cherries from Fougrolles
Or
The Chef’s Cup : Vanilla from Madagascar Ice Cream, Mango Sorbet, Passion Fruits Sorbet and Whipped Cream
The Children’s Menu That Makes You Grow Up, To 12 Years Old
Starter/ Main Course/ Dessert 18€ or Main Course / Dessert 13€
The Black Pig Terrinr or the Garlic and Potato Soup Cream
The Risotto “Carnaroli” with Montbéliard Sausage “Gold Medal Maison Renaudot” and Cancoillote Emulsion
Two Scoop Ice Cream Sundae