Version anglaise |
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Entrées |
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Duck liver duo (nature and spicy red wine) with sweet shallots and Madagascar pepper |
16,00€ |
Salmon carpaccio on marinade, fennel and lemon cream with chives |
13,00€ |
Hot and crusty local cheese with green salad |
11,00€ |
Grilled octopus, beans, roasted red pepper, and green pepper cream |
16,00€ |
Green salad with ham and Parmesan cheese |
11,00€ |
Poissons |
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Cod with cabbage, butternut squash and veal sauce with kikoman |
19,00€ |
Scallops, ravioli and risotto celery with truffles, poultry and truffle sauce |
30,00€ |
Viandes |
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Iberian wild black pork, pepper sauce with mix vegetables |
28,00€ |
Beefsteak with thyme butter sauce or Maroilles sauce |
22,00€ |
Filet of beef with foie gras ravioli |
32,00€ |
Braised Ox cheek, herbs salad, potatoes and mix vegetables |
20,00€ |
Veal sweetbreads, nuts vinegar sauce, light flaky pastry with mix vegetables |
32,00€ |
Rib steak from Uruguay grainfield |
30,00€ |
Tagliatelli with mashed truffles and fried duck liver |
32,00€ |
Fromages |
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Plate of different cheese: Roquefort; Maroilles ; Mimolette ; Chèvre ; Beurre salé |
12,00€ |
Desserts |
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Café gourmand : expresso + quatre douceurs |
12,00€ |
Almond pastry, melting apple with honey, lemon and calvados sauce |
11,00€ |
Chocolate “crème brulée”, shortbread and hot chocolate |
10,00€ |
Pistachio pastry, grapefruit and Clementine sorbet |
12,00€ |
Chocolate textures with passion |
12,00€ |
Le Menu Lion Bossu36,00€ |
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Salmon carpaccio on marinade, fennel and lemon cream with chives |
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Or Snails and bacon, New Zealand spinach coulis and parmesan cream |
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Cod with cabbage, butternut squash and veal sauce with kikoman |
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Crusty pig foot with fried duck liver |
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Almond pastry, melting apple with honey, lemon and calvados sauce |
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Or Chocolate “crème brulée”, shortbread and hot chocolate |
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Le Menu Grand Gousier46,00€ |
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Amuse bouche |
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~ ~ ~ |
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Duck liver duo (nature and spicy red wine) with sweet shallots and Madagascar pepper |
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Or Grilled octopus, beans, roasted red pepper, and green pepper cream |
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~ ~ ~ |
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Veal with zabaglione and potted mushrooms |
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Or Scallops, ravioli and risotto celery with truffles, poultry and truffle sauce |
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~ ~ ~ |
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Hot and crusty local cheese with green salad |
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~ ~ ~ |
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Chocolate textures with passion |
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Or Pistachio pastry, grapefruit and Clementine sorbet |
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