Lunch Special
APPETIZER – MAIN COURSE – CHEESE OR DESSERT 50 €
APPETIZER – MAIN COURSE – CHEESE AND DESSERT 59 €
Pheasant ballotine, lamb's lettuce salad with hazelnut oil
or
Seared scallops, Sardinian fregola risotto,
lobster sauce
*****
Catch of the day, spinach fondue, butternut squash gnocchi
or
Free-range chicken breast à la Gaston Gérard,
potato mousseline
*****
* The Chef’s cheese selection
or
* La Faisselle:
with fresh herbs or red berry coulis
*****
Traditional rum baba with vanilla whipped cream
Petit Pasumot Menu
4-course meal: 118 €
This menu is provided as an example;
it varies depending on our inspiration…
—
Duck foie gras medallion with mirabelle plums, pistachio pieces,
smoked duck breast crumble
Or
Seared scallops, butternut squash mousseline,
shredded Brussels sprouts, Osciètre caviar
*****
Plain-cooked sole fillet, mushroom fondue, Bercy sauce
Or
Hare à la Royale, Senator Couteaux style,
potato mousseline
*****
The Chef’s selection of fresh and aged cheeses
Or
La Faisselle: with fresh herbs or red berry coulis
*****
Warm pear soufflé with salted butter caramel ice cream
Or
Crown cake with Morvan hazelnut “Cazette,” lemon emulsion
Grand Pasumot Menu
5-course meal: 148 €
This menu is provided as an example;
it varies depending on our inspiration…
—
Duck foie gras medallion with mirabelle plums, pistachio pieces,
smoked duck breast crumble
Or
Seared scallops, butternut squash mousseline,
shredded Brussels sprouts, Osciètre caviar
*****
European lobster “spaghetti” with tarragon, lobster sauce
*****
Plain-cooked sole fillet,
mushroom fondue, Bercy sauce
Or
Hare à la Royale, Senator Couteaux style,
potato mousseline
*****
The Chef’s selection of fresh and aged cheeses
Or
La Faisselle: with fresh herbs or red berry coulis
*****
Warm pear soufflé with salted butter caramel ice cream
Or
Crown cake with Morvan hazelnut “Cazette,” lemon emulsion
Chef's Inspiration Menu
6-course meal: 178 €
This menu is provided as an example;
it varies depending on our inspiration…
—
Duck foie gras medallion with mirabelle plums,
chopped pistachios, and smoked duck breast crumble
Or
Seared scallops, butternut squash mousseline, shredded Brussels sprouts, Osciètre caviar
*****
European lobster “spaghetti” with tarragon, lobster sauce
*****
Plain-cooked sole fillet, leek fondue, Bercy sauce
*****
Hare à la Royale, Senator Couteaux style, with potato mousseline
*****
The Chef’s selection of fresh and aged cheeses
Or
La Faisselle: with fresh herbs or red berry coulis
*****
Warm pear soufflé, salted butter caramel ice cream
Or
Crown cake with Morvan hazelnut “Cazette,” lemon emulsion