The Bistrot Menu
The Hot and Cold Starters :
The Traditional Pig Terrine in “Grandpa Maurice ” Style, Mix Salad 12€
The Classical Mushrooms Crust on Toast with Cream 14€
The “Jacques Barnachon” Duck Foie Gras, Lukewarm Toast 24€
The Green Asparagus salad with Parmesan Shavings and Herbs Vinaigrette 12€
The Creamy Risotto “Arborio”, New Vegetables and Cereals, Poultry Juice Emulsion 14€
The Meats and Fishes :
The Back of Codfish in an Herbs Crust, Tagliatelle, Shellfish and Shellfish Emulsion 22€
The Fillets of Trout with Butter, Lemon Butter, Poached Fennel, and Grenailles Potatoes 20€
The Confit of Veal Cheek, Mashed Potatoes “JB”, and Confits Carrots 26€
The Farmhouse Poultry Fillet with Vin Jaune Sauce, Stir-Fried Mushrooms and Steamed Potatoes 24€
The Cheeses Trilogy at 9.50€
The Desserts, Ice Cream and Sorbets
The Traditional Gentian Freshness, Fir Bud and Dry Fruits 11€
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, Rhubarb Sorbet, Strawberry with Sugar and Cream 9.50€
The Choice of Ice Cream : Vanilla from Madagascar, Dark Chocolate, Raspberry, Gentian, Caramel
The Choice of Sorbets : Passion Fruits, Mango, Lemon, Morello Cherries from Fougerolles, Rhubarb
1 Scoop 3€/ 2 Scoops 6.50€/ 3 Scoops 9.50€/ Alcohol Supplement 6€
Instant Menu at 29€ :
The Traditional Pig Terrine in “Grandpa Maurice” Style, Mix Salad Or The Green Asparagus Salad with Parmesan Shavings and Herbs Vinaigrette Or The “Jacques Barnachon” Duck Foie Gras, Supplement 12€, Lukewarm Toast
The Farmhouse Poultry Fillet with Yellow Wine Sauce, Stir-Fried Mushrooms and Steamed Potatoes Or The Salmon Trout, Steamed Potatoes with shallots and White Butter Sauce
The Traditional Gentian Freshness, Fur Bud Extract and Dry Fruits Or The Chef’s Nougat Montélimar style, Red Fruits Coulis and Raspberries Ice Cream
Gourmet Menu at 38€ :
The Creamy Risotto “Arborio”, New Vegetables and Cereals, Poultry Juice Emulsion Or The Classical Mushrooms Crust on Toast with Cream Or The “Jacques Barnachon” Duck Foie Gras, Supplement 12€, Lukewarm Toast
The Back of Codfish in an Herbs Crust, Tagliatelle, Shellfish and Shellfish Emulsion Or The Confit of Veal Cheek, Mashed Potatoes “JB” and Confit Carrots
The Pistachio Cream Eclair and Morello Cherries from Fougerolles Or The Chef’s Cup : Vanilla from Madagascar Ice Cream, Rhubarb Sorbet, Strawberry with Sugar and Cream
The Children’s Menu That Makes You Grow Up, To 12 Years Old
Starter/ Main Course/ Dessert 18€ or Main Course / Dessert 14€
The Pig Terrine
The Creamy Risotto “Arborio”, New Vegetables and Cereals, Poultry Juice Emulsion
Or
The Farmhouse Poultry Fillet, Stir-Fried Mushrooms and Steamed Potatoes
Two Scoop Ice Cream Sundae