| Le Menu du Carillon 37 € |
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Saddle of rabbit flavoured with sage, served cold, capers blini, spring vegetables Or Terrine of monkfish liver, brioche bread wirh ginger, dill whipped cream ~*~*~ Sea bass filet from Mediterranean Sea, avocado carpaccio, guacamole with Espelette chili, radish shavings and greens Or Grilled duck breast on skin, sweet potatoes and vanilla mousseline, coconut crumble, mango and passion fruit caramel sauce ~*~*~ Lemon: lemon tart with lemon and thyme cream, yellow lemon biscuit, crisp and lemon sorbet, thyme-lemon marshmallow Or Assortment of home made sorbets with a crisp almond biscuit Or The goat cheeses from Provence and home made onion jam |
| Le Menu du Moulin 49 € |
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Roasted dublin Bay prawns, mashed broad bean flavoured with chorizo bellota, artichoke Or Panfried duck foie gras, beetroot variation, grated cocoa from Guadalupe ~*~*~ Roasted veal filet mignon and prawn with saté, "sand" carrots mashed with orange and caramelized, grated cauliflower Or John Dory filet roasted with thyme butter, spelt risotto from Sault, pea, chicken juice ~*~*~ The dessert choice in "Les Douceurs" |
| Opening hours : 12h15 to 13hH30 (Day Menu until 14h00)/ 19h15 to 20h30 |
| La Carte | |
|---|---|
Starters |
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| * Saddle of rabbit flavoured with sage, served cold, capers blini, spring vegetables | 15€ |
| * Terrine of monkfish liver, brioche bread wirh ginger, dill whipped cream | 15€ |
| * Roasted dublin Bay prawns, mashed broad bean flavoured with chorizo bellota, artichoke | 19€ |
| * Panfried duck foie gras, beetroot variation, grated cocoa from Guadalupe | 19€ |
| * Tuna gravlax carpaccio, crunchy and cooked green local asparagus, crushed strawberries with balsamic vinegar |
21€ |
Main courses |
|
| * Roasted veal filet mignon and prawn with saté, "sand" carrots mashed with orange and caramelized, grated cauliflower |
28€ |
| * Grilled duck breast on skin, sweet potatoes and vanilla mousseline, coconut crumble, mango and passion fruit caramel sauce |
22€ |
| * Sea bass filet from Mediterranean Sea, avocado carpaccio, guacamole with Espelette chili, radish shavings and greens |
22€ |
| * Roasted pigeon with oregano, whole and boneless, green local asparagus roasted with parmesan cheese, cooking juice |
34€ |
| * John Dory filet roasted with thyme butter, spelt risotto from Sault, pea, chicken juice | 28€ |
| * Filet of meagre/shade fish/salmon bass and thaï sauce with tomato and olive cubes, roasted sucrine lettuce, crunchy courgette, acidulated crisp |
26€ |
Cheeses by Josiane Déal (MOF Cheesemaker at Vaison la Romaine) |
|
| * The goat cheeses from Provence and home made candied carrot chutney with carraway seed and fennel |
08€ |
| * Assortment of matured french cow cheeses, salad of season and chestnut honey vinaigrette | 10€ |
Desserts |
|
| * Lemon: lemon tart with lemon and thyme cream, yellow lemon biscuit, crisp and lemon sorbet, thyme-lemon marshmallow |
10€ |
| * Apple: stewed apples with saffron, oat crumble, cider espuma, green apple sorbet | 12€ |
| * Chocolate: vahlrona chocolate mouss with milk and red fruits on chocolate cake, red fruit sorbet and sauce, chocolate crisp |
12€ |
| * Exotic: mango-passion fruit mouss, exotic sauce and coconut shavings, crunchy biscuit | 12€ |
| * Assortment of home made sorbets with a crisp almond biscuit | 09€ |
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We work with fresh products and do a day cooking. |
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