Lunch menu
STARTER – MAIN COURSE – DESSERT 50 €
* CHEESE (+ 9 €)
Carbonara perfect egg
Or
Creamy chestnut soup with cardamom and pan-fried duck leaver
***
Loin of veal with herbs, lightly whipped potato purée, mushrooms
Or
Catch of the day
***
Chef’s cheeses selection
Or
Drained soft fresh cow cheese : fresh herbs or red fruits coulis
***
Profiterole vanilla ice cream chocolate sauce
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
