| Le Menu du Carillon 42 € |
|---|
Ravioli of snails cooked with spinash, garlic cream, lard chips Or Home smoked salmon, mango and lime, focaccia with seeds ~*~*~ Red label farmer chicken stuffed with almond-dried apricot-coriander, caramelized swede turnip, curly green cabbage fricassee Or Sea bass filet, the red kuri squash in puree and roasted, parmesan creamy sauce ~*~*~ Pear: poached pear with red wine and blackcurrant juice, vanilla rice pudding, pear sorbet, crisp biscuit Or Freshness: assortment of home made sorbets with a crisp almond biscuit Or The goat cheeses from Provence, home made black cherry jam |
| Le Menu du Moulin 54 € |
|---|
Gravlax monkfish carpaccio, avocado-grapefruit, black breadstick Or Fried breaded prawns with chestnuts, butternut squash variation ~*~*~ John Dory filets, parsnip puree, artichoke, mandarin gel and lime zest Or Beef filet roasted with sage butter, mashed potatoes with olive oil, chinese artichoke ~*~*~ The dessert choice in "Les Douceurs" |
| Opening hours : 12h15 to 13hH30 / 19h15 to 20h30 |
| La Carte | |
|---|---|
Starters |
|
| * Gravlax monkfish carpaccio, avocado-grapefruit, black breadstick | 20€ |
| * Ravioli of snails cooked with spinash, garlic cream, lard chips | 16€ |
| * Conchiglioni stuffed with sweetbread and autumn vegetables then gratinated with parmesan | 22€ |
| * Home smoked salmon, mango and lime, focaccia with seeds | 16€ |
| * Fried breaded prawns with chestnuts, butternut squash variation | 20€ |
Main courses |
|
| * Roasted scallops with home smoked butter, local spelt risotto, chorizo bellota powder, chicken juice, "lace" crisp biscuit |
34€ |
| * Red label farmer chicken stuffed with almond-dried apricot-coriander, caramelized swede turnip, curly green cabbage fricassee |
24€ |
| * John Dory filets, parsnip puree, artichoke, mandarin gel and lime zest | 29€ |
| * Roasted wildboar filet mignon, panfried black salisfy-cep-chestnut, madeira sauce | 34€ |
| * Beef filet roasted with sage butter, mashed potatoes with olive oil, chinese artichoke | 29€ |
| * Sea bass filet, the red kuri squash in puree and roasted, parmesan creamy sauce | 24€ |
Cheeses from Lou Canesteou of Romain Dumond at Vaison La Romaine selected by Josiane Déal (MOF Cheesemaker) |
|
| * The goat cheeses from Provence, home made black cherry jam | 10€ |
| * Assortment of matured french cow cheeses, salad with grilled almonds and grapes | 13€ |
Desserts |
|
| * Pear:poached pear with red wine and blackcurrant juice, vanilla rice pudding, pear sorbet, crisp biscuit |
11€ |
| * Chocolate: shortbread biscuit, caramel-chocolate cream, caramel sauce, chocolate ice cream | 13€ |
| * Lemon: lemon Genoa sponge cake, light lemon cream, raspberries, raspberry sauce, lemon sorbet |
13€ |
| * Chestnut: biscuit, chestnut cream, candied chestnut, crisp, meringue, chestnut sorbet | 13€ |
| * Freshness: assortment of home made sorbets with a crisp almond biscuit | 10€ |
|
We work with fresh products and do a day cooking.
|
|