| Le Menu du Carillon 38 € |
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Butternut squash soup, caramelized squash brunoise, quail egg, wasabi whipped cream Or Whelk tartar with lime, slices of home smoked duck breast, cereals crisp ~*~*~ Barbary duckling supreme, black grape juice, seasonal vegetables clafoutis with parmesan Or Hake's back, red kuri squash pulp with rosemary and roasted slice, honey-ginger vinaigrette ~*~*~ Pear: shortbread and light chocolate mouss, poached pears flavoured with star anise, pear sorbet and sauce Or Assortment of home made sorbets with a crisp almond biscuit Or The goat cheeses from Provence and home made jam of the moment |
| Le Menu du Moulin 50 € |
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Home made duck foie gras, acidulated stewed apple with cider vinegar, gingerbread toast Or Roasted gambas coated with walnut breadcrumbs, mashed celery root, shellfish vinaigrette ~*~*~ Wild caught pollock filet, mouclade sauce, cockle,mussel,avocado mouss, crispy salted pork belly, red cabbage Or Grilled "Herdshire" beef filet, mushrooms, mashed potatoes with saffron, cooking juice ~*~*~ The dessert choice in "Les Douceurs" |
| Opening hours : 12h15 to 13hH30 (Day Menu until 13h45)/ 19h15 to 20h30 |
| La Carte | |
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Starters |
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| * Butternut squash soup, caramelized squash brunoise, quail egg, wasabi whipped cream | 16€ |
| * Whelk tartar with lime, slices of home smoked duck breast, cereals crisp | 16€ |
| * Home made duck foie gras, acidulated stewed apple with cider vinegar, gingerbread toast | 20€ |
| * Roasted gambas coated with walnut breadcrumbs, mashed celery root, shellfish vinaigrette | 20€ |
| * Monkfish carpaccio in gravlax way, beetroot variation and passion fruit | 21€ |
Main courses |
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| * Braised calf's sweetbread with cardamom, mashed cauliflower, chestnuts and hazelnuts splinters, madeira sauce |
33€ |
| * Barbary duckling supreme, black grape juice, seasonal vegetables clafoutis with parmesan | 23€ |
| * Grilled "Herdshire" beef filet, mushrooms, mashed potatoes with saffron, cooking juice | 29€ |
| * Roasted scallops with home smoked butter, parsnip mousseline, fresh coriander, curry sauce and parsnip chips |
33€ |
| * Hake's back, red kuri squash pulp with rosemary and roasted slice, honey-ginger vinaigrette | 23€ |
| * Wild caught pollock filet, mouclade sauce, cockle,mussel,avocado mouss, crispy salted pork belly, red cabbage |
29€ |
Cheeses by Josiane Déal (MOF Cheesemaker at Vaison la Romaine) |
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| * The goat cheeses from Provence and home made jam of the moment | 08€ |
| * Assortment of matured french cow cheeses, salad of season and chestnut honey vinaigrette | 10€ |
Desserts |
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| * Pear: shortbread and light chocolate mouss, poached pears flavoured with star anise, pear sorbet and sauce |
10€ |
| * Chestnut: chestnut biscuit, chestnut and milky chocolate ganache, candied chestnut, blackcurrant jelly and chestnut sorbet |
12€ |
| * Exotic: coconut crisp, pineapple-lime-ginger tartar, exotic sorbet and sauce | 12€ |
| * Rice pudding with vanilla, lemon-saffron sorbet | 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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