Lunch menu
STARTER – MAIN COURSE – DESSERT 50 €
* CHEESE (+ 9 €)
Cold cream of potatoes, smoked salmon
or
Poultry liver cake, financial sauce
Stuffed farm poultry supreme
spinach and mushrooms
or
Catch of the day
*Chef’s cheeses selection
or
* Drained soft fresh cow cheese :
fresh herbs or red fruits coulis
Poached pear, buckwheat ice cream
Cold cream of potatoes, smoked salmon
or
Poultry liver cake, financial sauce
Stuffed farm poultry supreme
spinach and mushrooms
or
Catch of the day
*Chef’s cheeses selection
or
* Drained soft fresh cow cheese :
fresh herbs or red fruits coulis
Poached pear, buckwheat ice cream
Petit Pasumot menu
4 courses 118 €
This menu is given as an example,
it varies according to our inspirations…
—
Duck leaver, potatoes and porcini mushrooms in puff pastry
Or
Scallops like “Croque Monsieur”, piquillos and Burgundy truffles, artichokes sauce
***
Arctic char cooked natural, pikeperch dumpling and crayfish, leek fondue
Or
Supremes and thighs of quail,
pumpkin gnocchi and turnips with moscavodo sugar
***
The Chef’s selection of fresh and mature cheeses
Or
Faisselle: with fresh herbs or red fruit coulis
***
Warm hazelnut soufflé, lemon sorbet
Or
Chestnut ice cream parfait, meringue and gin jelly
Menu Grand Pasumot
5 courses 148 €
This menu is given as an example,
it varies according to our inspirations…
—
Duck leaver, potatoes and porcini mushrooms in puff pastry
Or
Scallops like “Croque Monsieur”, piquillos and Burgundy truffles, artichokes sauce
***
European lobster spaghetti, lobster sauce with tarragon
***
Arctic char cooked natural, pikeperch dumpling and crayfish, leek fondue
Or
Supremes and thighs of quail,
pumpkin gnocchi and turnips with moscavodo sugar
***
The Chef’s selection of fresh and mature cheeses
Or
Faisselle: with fresh herbs or red fruit coulis
***
Warm hazelnut soufflé, lemon sorbet
Or
Chestnut ice cream parfait, meringue and gin jelly
Menu Inspiration du Chef
6 courses 178 €
This menu is given as an example,
it varies according to our inspirations…
—
Duck leaver, potatoes and porcini mushrooms in puff pastry
Or
Scallops like “Croque Monsieur”, piquillos and Burgundy truffles, artichokes sauce
***
European lobster spaghetti, lobster sauce with tarragon
***
Arctic char cooked natural, pikeperch dumpling and crayfish, leek fondue
***
Supremes and thighs of quail,
pumpkin gnocchi and turnips with moscavodo sugar
***
The Chef’s selection of fresh and mature cheeses
Or
Faisselle: with fresh herbs or red fruit coulis
***
Warm hazelnut soufflé, lemon sorbet
Or
Chestnut ice cream parfait, meringue and gin jelly
