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Informaciones legales
Actualizaciones lundi 19-Jul-2010 |
Menu-carte
Les Bruyères ***** First course From the sea Carpaccio of black tiger prawn - Nori - Red Mulet flavoured with small orange oil 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 From the garden kitchen Mixed salads,herbs,plants and flowers of the garden
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 Small ravioli with veal, foie gras and summer truffles The chef’s special recipe wild duck Braised sweetbreads with summer truffles – veal juice « à l’ancienne »
Fish and shellfisch Codfish steam-cooked with citronella – steamed vegetables of the kitchen garden Filet of bass slowly cookink with garden herbs Monkfish slowly cooking with olive oil - Rizotto of seaweeds and candied lemon. Pan-sautéed Dublin bay prawns with Madras curry, Cheese
« zen garden » 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 Peppermint mousse with Los Ancones chocolate, garden mint ice cream, Trio of home-made fresh fruits sorbets from the garden.
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