H e t m e n u ' P a y s d ’ A u g e S p e c i a a l '
In 'Les Bruyères' wordt geen loopje genomen met de diepgewortelde tradities van de streek. Philippe Harfaux, Chef-kok en eigenaar van het gastronomische restaurant van het Kasteel, is bijzonder gehecht aan dit geborgen landschap met boomgaarden en stoeterijen en is zich terdege bewust van de overvloed van beroemde culinaire specialiteiten, wat hem het idee gegeven heeft om een stapje verder te gaan en een speciaal menu over de Pays d'Auge samen te stellen.
Van het borrelhapje tot aan het dessert is extra aandacht geschonken aan de Normandische ingrediënten en aan het glas wat daarbij past. Elke gang van dit menu wordt vergezeld van een cider, pommeau of perencider, de beste uit de omgeving.
Alliance Meal - ciders & poiré Pays d'Auge & Norrnandy
Specially designed using local produces from the Pays d'Auge,
accompanied by traditional drinks of Normandy.
Set menu:
First course + Main course + cheese + dessert = 63 €
First course + Main course + cheese or dessert = 52 €
First course or Main course + dessert = 42 €
Supplement for drinks included = 15 €
*****
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.
