Set menu:
First course + Main course + cheese + dessert = 63 €
First course + Main course + cheese or dessert = 52 €
First course or Main course + dessert = 42 €
*****
First course
From the sea
Scallops and veal swee tbreads on the citronnella stick
Carpaccio of black tiger prawn - Nori - Red Mulet flavoured with small orange oil
sea boutargue mayonnaise
Crab and Dublin bay prawn – Apple sauce – Tomato emulsion
Special oysters of Normandy “ La Belle Fermenvillaise” – n°2 (9 oysters)
Around the Duck Foie gras
Foie gras marinated in Pommeau from the Manoir de la Brière des Fontaines, with apple chips
Cider apple « Douce Moen » stuffed with foie gras
Duck liver pan fried candied with Baereweck (Alsatian cake) – Baby spinach leaves – Dried apple
From the garden kitchen
White courgette Gazpacho
Mixed salads,herbs,plants and flowers of the garden
Seasoning.of olive oil AOC fom Aix en Provence and balsamic vinegar,cider vinegar- (supplement 8€)
Salad of differents tomatoes and aromatics plants.
NOTA : The vegetarian’s mains courses are dependences of the season and the production of the garden
Meats - Poultries
Braised fillet of beef beforehand marinated in olive oil of Opio with 4 peppers
(Sarawak, Kerala, Maniguette, Sechuan pepper)
Small ravioli with veal, foie gras and summer truffles
The chef’s special recipe wild duck
Filet of wild duck glazed with spices – Mango salad
The meat of duck Parmentier with a sweet potato & chestnus
Braised sweetbreads with summer truffles – veal juice « à l’ancienne »
thin potato cake with summer truffles
Fish and shellfisch
Codfish steam-cooked with citronella – steamed vegetables of the kitchen garden
Sea-scented sauce
Filet of bass slowly cookink with garden herbs
Camalari’s risotto and sweet onions caramelizes juice
Monkfish slowly cooking with olive oil - Rizotto of seaweeds and candied lemon.
Pan-sautéed Dublin bay prawns with Madras curry,
Raw vegetables and garden herbs
Cheese
Selection of cheeses from Cambremer and the Pays d'Auge
Cheeses cooked: chou pastry ball stuffed with Pont l’Evêque, camembert and Neufchatel
Bunch of aromatics herbs of our kitchen garden.
« zen garden »
Honey and orange flower cream – hibiscus and rose jelly –jasmin jam
black macaron and matcha tea – flowers and Japanese tea ice cream
Pear Belle Hélène in the chef’s style – Poached pear – Crumble – Vanilla ice cream – Chocolate sauce
Plain apple and apple sorbet – Meringue – Sweet almonds – Chocolate sauce
French fries of pinnapple with Argan oil – Blancmange with lime – Pina colada sorbet
“Crispy Millefeuille flavouring with strawberry – Strawberry mouss with tarragon
Strawberry water – Rubarb sorbet and cottage cheese
Diced of strawberry flavouring with basil
Peppermint mousse with Los Ancones chocolate, garden mint ice cream,
Candy chocolate – crispy orange mint leaf
Trio of home-made fresh fruits sorbets from the garden.