entree + hoofdschotel + kaasschotel of dessert = € 63 ***** From the sea Medallons of lobster with thin slice of spring white truffle Scallops and red snapper carpaccio flavoured withkumquat oil,japaneese sea weed,boutargue mayonnaise Stuffed clams and dog cochles,sour seasonning,flavoured coffee oil Steamed scallops citronnella flavoured,maldon salt and mild pimiento,raw sugar seasonning Lobster tartar semi –cooked and crunchy vegetables seasonnig with crustaced oil 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 Foie gras and oysters (la perle blanche) broth thaie
From the garden kitchen Beef carpaccio version is in hiding and sea Velvety of stinging nettles Portobello mushrooms cappuccino, tuber Chantilly, Cresson juice 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)
Mild spice glazed wild duck Poached and roasted squab in pepper broth,vegetables of the season Braised sweetbreads with summer truffles – veal juice « à l’ancienne » Beef carpaccio version is in hiding and sea Meats - Poultries
Poached monk fish in black olive - Mustard leafs Small sol just fried,young spinach - Sea taste and nuts crunchy Turbot in bunch of licorice Cheese Selection of cheeses from Cambremer and the Pays d'Auge Crunchy livarot in nuts crumbs,poached pear mild spices cider Stuffed camembert with truffle mascarpone,neufchatel shorbet
Desserts Pear Belle Hélène in the chef’s style – Poached pear – Crumble – Vanilla ice cream – Chocolate sauce Strong chocolate,candied ginger,strongs spices Trilogy of ice-cold macaroon Pineapple in silky cooking-iced « tergoule »-coconuts shortbreads and puffed rice Trio of home-made fresh fruits sorbets from the garden.
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