| Le Menu du Carillon 38 € |
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Mackerel in two ways: crunchy of rillettes with curry and gravlax filets grilled on flame, roots vegetables shavings Or Ravioli of snails cooked with garlic, parsley and winter vegetables, parmesan cream ~*~*~ Roasted duck breast on skin, reduced sauce with raspberry vinegar, mashed red kuri squash, tiny winter vegetables pickles, red kuri squash chips Or Maigre filet from Corsica, olive oil condimented with orange juice-fennel-celery, parsnip mousseline and crunchy radish variation ~*~*~ Pear: poached pearwith red wine and blackcurrant, stuffed with vanilla rice pudding, pear sorbet Or Assortment of home made sorbets with a crisp almond biscuit Or The goat cheeses from Provence, home made gingerine jam with Christmas scents |
| Le Menu du Moulin 50 € |
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Home made foie gras terrine, with spiced wine jelly, onion chutney, spiced toast Or Large prawns in walnut breadcrumbs, turnip-rooted parsley variation, soya vinaigrette ~*~*~ Monkfish cooked in butter with green cardamom seed, cauliflower puree with chopped nuts, chicken juice with madeira wine Or "Herdshire" beef filet, mashed potatoes, roasted beetroot, chips, infused sauce with Sichuan berries ~*~*~ The dessert choice in "Les Douceurs" |
| Opening hours : 12h15 to 13hH30 (Day Menu only until 13h45)/ 19h15 to 20h30 |
| La Carte | |
|---|---|
Starters |
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| * Mackerel in two ways: crunchy of rillettes with curry and gravlax filets grilled on flame, roots vegetables shavings |
16€ |
| * Home made foie gras terrine, with spiced wine jelly, onion chutney, spiced toast | 20€ |
| * Ravioli of snails cooked with garlic, parsley and winter vegetables, parmesan cream | 16€ |
| * Large prawns in walnut breadcrumbs, turnip-rooted parsley variation, soya vinaigrette | 20€ |
| * Hunting partridge pie with duck foie gras and diced vegetables, cooking juice with red wine, lamb's lettuce |
22€ |
Main courses |
|
| * Roasted duck breast on skin, reduced sauce with raspberry vinegar, mashed red kuri squash, tiny winter vegetables pickles, red kuri squash chips |
24€ |
| * Maigre filet from Corsica, olive oil condimented with orange juice-fennel-celery, parsnip mousseline and crunchy radish variation |
24€ |
| * Scallops roasted with smoked butter, spelt risotto, caramelized butternut squash, seafood foam | 34€ |
| * Wild boar filet mignon (tenderloin), salsify, chestnut and cep fricassee, cooking juice | 34€ |
| * "Herdshire" beef filet, mashed potatoes, roasted beetroot, chips, infused sauce with Sichuan berries |
29€ |
| * Monkfish cooked in butter with green cardamom seed, cauliflower puree with chopped nuts, chicken juice with madeira wine |
29€ |
Cheeses by Josiane Déal (MOF Cheesemaker at Vaison la Romaine) |
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| * The goat cheeses from Provence, home made gingerine jam with Christmas scents | 08€ |
| * Assortment of matured french cow cheeses, salad with grilled almonds | 10€ |
Desserts |
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| * Pear: poached pearwith red wine and blackcurrant, stuffed with vanilla rice pudding, pear sorbet |
11€ |
| * Mandarine: Viennese biscuit, mandarine cream, suzette sauce and mandarine sorbet | 13€ |
| * Chestnut-chocolate: chocolate biscuit flavoured with chestnut liquor, chestnut-chocolate ganache, chestnut custard, yogurt-chestnut ice cream |
13€ |
| * Apple-caramel: ginger-caramel apple tartar, crisp biscuit, milk mouss, green apple sorbet | 13€ |
| * Assortment of home made sorbets with a crisp almond biscuit | 10€ |
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We work with fresh products and do a day cooking.
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