Loin of Salmon (from Moulin du Couvent), crumble of provencal vegetables with pistou sauce OR
Brochette of cod and top shell, crème of saffron(from a local farm)
Magretof duck breast (Dufour), sauce royale OR Filet of pork (La Baie des Champs), mushroom sauce
and creamy risotto Or gratin of potatoes and Provençale baked tomatoes OR stir fry of seasonal
vegetables
Cheese
Individual portions of a selection of three regional cheeses, OR Pyramid of cheeses with
mesclun salad OR toasted goats cheese with honey on a bed of mesclun salad
Dessert
The Pastry Chef’s Palette (Mini 3 chocolate croustillants, mini berry dacquoises and mini caramel pear
entremets) and Fountain of chocolate (if not chosen for the cocktail) served on a buffet OR Tower of
choux filled with vanilla and chocolate creams in the form of a Tall Cone
Léonie Menu €38.50
€38.50 / Person
Starter
Tarte fine of sea food and mesclun salad OR Cream of mushroom soup topped with a poached egg
OR
Terrine of confit of duck with prunes
Main Courses
Suprême of roast guinea fowl with morel cream ORCod steaks with cream of chorizo OR
Blanquette of Turkey with grapes
Creamy risotto OR gratin of potatoes – baked provençales tomatoes provençales OR Selection of
seasonal vegetables deglazed with sauce
Dessert
Mille feuilles of red berries OR Entremet of 3 chocolates with custard cream OR Frozen nougat soufflé
with red berry sauce
Ines Menu €68.90
€68,90 / Person
Selection of Appetizers (4 / Person)
Mise en Bouche selected according to the season
First Course
Ballotine of scallops with coppa, creamy parmesan risotto, Noilly Pratsauce OR Mi-cuitof Foie gras with
black truffles, warm brioche with pistachios and compote of figs OR Tagliatelle of green asparagus on
a toasted mini baguette with burrata spread
Main Course
Roasted Filet of sea bass topped with aviennoise of fresh herbs, egg plant caviar with watercress juice
OR Crumbled duck with Oriental spices and Sidi Brahim sauce with apurée of dates OR Saddle of
rabbitwith crayfish, shellfish sauce and mousseline of peas with brown butter
Cheese / Dessert
CHEESES Mille-feuille of goat cheese with black cherry jam OR Croustillant o fLivaro twith a cider cream
sauce OR Selection of 4 cheeses with mesclun salad
DESSERTS Mango-Raspberry Pavlova (meringue filled with vanilla mascarpone cream, topped with
raspberries, mango and pistachios) OR Revisited Opéra (chocolate mousse, coffee mousse,
caramelized genoise, hot coffee) OR Sphere of chocolate with fresh seasonal fruits and light vanilla
cream
Elisa Menu €92 Choice 1
Amuse Bouche
Amuse-bouche (2/pers) Spirals of beef and foie gras, Gaspacho of tomatoes with olive oil and espuma
of mozzarella, Melon soup with anis and whipped mint cream, Gambas flambée with cognac and
pineapple
Mise en Bouche
Mousseline of avocado with sundried tomatoes
First Course
Half lobster with vanilla butter on a bed of roquette with mango mousse
Main Course
Filet of smoked beef with sauce royale, potatoes and sausage from Michel Trois Gros, Provençale baked tomatoes
Cheese
Selection of cheeses with mesclun of baby leaves salad
Dessert
Chocolate Fondant with caramel center, Madagascar vanilla ice cream
Elisa Menu €92 Choice 2
Amuse Bouche
Amuse-bouche (2/pers) Cubes of caramelized foie gras, Fondue of leek with scallops, Brochette of
escargot breaded with garlic and parsley, Mini goats cheese toasts
Mise en Bouche
Scrambled eggs with local truffles
First Course
Selection of foie gras (mi-cuit, crème brûlée, sauted)
Main Course
Papillote of turbot with sea urchin cream wrapped in paper carta, creamy parmesan and mascarpone
risotto, purée of artichokes with nuts
Cheese
Selection of cheeses with mesclun salad of baby leaves
Dessert
Vacherin meringué, with red berries and white chocolate
Elisa Menu €92 Choice 3
Amuse Bouche
Cubes of carmelized foie gras, Fondue of leeks with scallops, Brochette of escargot breaded with garlic
and parsley, Mini goats cheese toasts
Mise en Bouche
Sabayon of frog legs with fennel
First Course
Tarte fine of langoustine with pesto Rosso of tomato confite, mesclun salad
Main Course
Tournedos of poulard with morels, mini barrels of summer squash from the château with purée of
carrots with cumin and cendrillon potato boats
Cheese
Selection of cheeses with mesclun salad of baby leaves
Dessert
Fountain of chocolate with fresh fruits, broyé du Poitou (local butter cookies)
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