| Le Menu du Carillon 37 € |
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| Snail ravioli with parsley, garlic and spinach, chicken juice and parmesan foam Or Gravlax salmon thinly sliced, mango tartar and balsamic vinegar, roquette salad and sesame breadstick ~*~*~ Guinea fowl breast with candied lemon and almonds, roasted with thyme, crispy polenta (cornbread), broad bean from Nice, crazy pea greens, cooking juice Or Fresh cod in slowly cooking, mashed yakon (root vegetable) with coconut milk, roucou (annatto) oil, grated cocoa from Guadalupe, plantain banana chips ~*~*~ Our version of the Paris Brest 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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| Home made duck foie gras, sangria jelly, poached pear coated with gingerbread bredcrumbs, cereals toast Or Roasted prawns, cockle cream with saffron, crunchy julienne vegetables ~*~*~ "Herdshire" beef filet, garlic and anchovies focaccia, mashed potatoes, sweet beans and red wine sauce with candied shallot butter Or Braised monkfish, roasted and fried salsify, baked red beetroot vinaigrette, grain mustard whipped cream and roasted baby beets ~*~*~ The dessert choice in "Les Douceurs" |
| Opening hours : 12h15 to 13hH30 (Day Menu until 14h00)/ 19h15 to 21h00 |
| La Carte | |
|---|---|
Starters |
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| * Home made duck foie gras, sangria jelly,poached pear coated with gingerbread bredcrumbs, cereals toast |
19€ |
| * Scallops carpaccio flavoured with curry olive oil, scallop beard in tempura and mung bean sprouts | 22€ |
| * Roasted prawns, cockle cream with saffron, crunchy julienne vegetables | 19€ |
| * Gravlax salmon thinly sliced, mango tartar and balsamic vinegar, roquette salad and sesame breadstick |
15€ |
| * Snail ravioli with parsley, garlic and spinach, chicken juice and parmesan foam | 15€ |
Main courses |
|
| * Guinea fowl breast with candied lemon and almonds, roasted with thyme, crispy polenta (cornbread), broad bean from Nice, crazy pea greens, cooking juice |
22€ |
| * "Herdshire" beef filet, garlic and anchovies focaccia, mashed potatoes, sweet beans and red wine sauce with candied shallot butter |
28€ |
| * Scallops from Brittany/Normandy cooked half raw with coffee flavoured butter, mashed and caramelized squash |
32€ |
| * Fresh cod in slowly cooking, mashed yakon (root vegetable) with coconut milk, roucou (annatto) oil, grated cocoa from Guadalupe, plantain banana chips |
22€ |
| * Crispy and mellow calf's sweetbread roasted with hay, cauliflower pulp with death trumpet and crushed grilled hazelnuts |
30€ |
| * Braised monkfish, roasted and fried salsify, baked red beetroot vinaigrette, grain mustard whipped cream and roasted baby beets |
28€ |
Cheeses by Josiane Déal (MOF Cheesemaker at Vaison la Romaine) |
|
| * The goat cheeses from Provence and home made onion jam | 08€ |
| * Assortment of matured french cow cheeses, salad of season and chestnut honey vinaigrette | 10€ |
Desserts |
|
| * Our version of the Paris Brest | 10€ |
| * The lemon: viennese biscuit, lemon cream, candied, crisp and lemon sorbet | 12€ |
| * The chocolate and morello cherry: chocolate biscuit, black chocolate ganache and morello cherry sorbet |
12€ |
| * The raspberry and avocado: crispy shortbread, avocado mouss, candied, crispy and raspberry 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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