MENU CLASSIQUE

Duck meat dodine ‘à l’ancienne’, foie gras and pistachios

or

Cassolette of lobster ‘à l’Armoricaine’

or

Frogs soup with cresson

or

Traditional Lyon quenelles of pike with crayfish, Nantua sauce

Sea bass stuffed in puff pastry shell, Choron sauce

(two or more persons)

or

Fricassee of Bresse chicken in cream sauce, morel mushrooms

or

Filet of beef Rossini, Périgueux sauce

or

Rack of lamb roasted with thyme

Selection of fresh and matured cheeses from « La Mère Richard »

Delicacies and temptations

Fantasies & Chocolates
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MENU BOUGEOIS

 

Maine lobster salad ‘à la française’

 

or

Scallop of foie gras, pan-cooked, verjus sauce

Red mullet dressed in crusty potato scales

or

Turbot with champagne sauce

 

Beaujolais winemaker’s sherbet

 

Veal chop and kidney cooked in a casserole, garnished ‘à la bourgeoise’

(two or more persons)

 

or

 

Veal sweetbreads with sweet gardeb peas ‘à la française’

 

or

Pigeon in puff pastry with young cabbage

Selection of fresh and matured cheeses from «La Mère Richard»

Délicacies and temptations

Fantasies and Chocolates ...................................................................................................................................................

Menu

Grande Tradition Classique

 

Prepared for the entire table

 

Scallop of foie gras, pan-cooked, verjus sauce

Truffle soup V.G.E.

 

(dish created for the French President in 1975)

 

Filet of sole with noodles, à la Fernand Point

 

Beaujolais winemaker’s sherbet

Bresse chicken truffled cooked in a bladder

Selection of fresh and matured cheeses from « La Mère Richard »

Delicacies and temptations

Fantasies & Chocolates