| Le Menu du Carillon 37 € |
|---|
| Butternut squash soup and candied dices, quail egg, bellota chorizo powder and whipped cream Or Pan-fried skate wings from Bretagne, Jerusalem artichoke mousseline, parsley coulis ~*~*~ Cod parmentier in crumble way, sweet potato and squid ink, crab sauce Or Red label suprem farm fowl, caramelized pear with spices, parsnip mousseline with sesame oil, cooking juice ~*~*~ The pear in Belle Hélène way: vanilla ice cream, poached pear, chocolate sauce, almonds Or Assortment of home made sorbets with a crisp almond biscuit Or The goat cheeses from Provence and home made Provence black figs chutney |
| Le Menu du Moulin 49 € |
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| Home made duck foie gras, apple-chouchen jelly (honey liquor), apple variation, cereals toast Or Roasted prawns served on wakame (seaweed) salad, licorice root foam, lace biscuit ~*~*~ "Herdshire" beef filet roasted with hay, mashed potatoes with death trumpet mushroom, chopped hazelnuts and reduced cooking juice Or Turbot "sticks" roasted with nigelle (black cumin seed), red chard greens,maize mousseline, pop corn and burnt onions powder ~*~*~ The dessert choice in "Les Douceurs" |
| Opening hours : 12h15 à 13hH30 (Day Menu until 14h00)/ 19h15 à 21h00 |
| La Carte | |
|---|---|
Starters |
|
| * Home made duck foie gras, apple-chouchen jelly (honey liquor), apple variation, cereals toast | 19€ |
| * Butternut squash soup and candied dices, quail egg, bellota chorizo powder | 15€ |
| * Roasted prawns served on wakame (seaweed) salad, licorice root foam, lace biscuit | 19€ |
| * Pan-fried skate wings from Bretagne, Jerusalem artichoke mousseline, parsley coulis | 15€ |
| * Deer (venison) pie with mushrooms and foie gras, reduced cooking juice, lamb's lettuce | 22€ |
Main courses |
|
| * Roasted scallops from Bretagne or Normandie, turnip-rooted parsley in two ways, lomo crisp, mango and balsamic reduction |
32€ |
| * The roasted pigeon cooked on chest, served boneless, mandarin juice, kumquat chutney, pumpkin and scorzonera, reduced cooking juice |
32€ |
| * Cod parmentier in crumble way, sweet potato and squid ink, crab sauce | 22€ |
| * "Herdshire" beef filet roasted with hay, mashed potatoes with death trumpet mushroom, chopped hazelnuts and reduced cooking juice |
28€ |
| * Turbot "sticks" roasted with nigelle (black cumin seed), red chard greens, maize mousseline, pop corn and burnt onions powder |
28€ |
| * Red label suprem farm fowl, caramelized pear with spices, parsnip mousseline with sesame oil, cooking juice |
22€ |
Cheeses by Josiane Déal (MOF Cheesemaker at Vaison la Romaine) |
|
| * The goat cheeses from Provence and home made Provence black figs chutney | 08€ |
| * Assortment of matured french cow cheeses, salad of season, grapes and dried fruits | 10€ |
Desserts |
|
| * The pear in Belle Hélène way: vanilla ice cream, poached pear, chocolate sauce, almonds | 10€ |
| * The piña colada: marinated fresh pineapple, pineapple and white rum foam, coconut sorbet | 12€ |
| * The chestnut: shortbread biscuit with milky chocolate, light chestnut cream, apricot confit, apricot sorbet and coulis |
12€ |
| * The revisited vanilla millefeuille and muscovado caramel ice cream | 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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