M e n u  "l e s  B r u y è r e s"

Menu-carte Les Bruyères

Set menu:
First course +  Main course + cheese + dessert  = 63 €
First course +  Main course + cheese or dessert = 52 €
First course or Main course + dessert = 42 €

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From the sea

Medallons of lobster with thin slice of spring white truffle
Lobster cocktail on the citrus fruits jelly.
Aromatic herbs sage oil flavoured with citrus fruit

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

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

Velvety pumpkin «Atlantic Giant» soup & chestnuts mousse

Red Kuri pumkins shell pasta,truffles flavoured almonds,beef oxtail

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)

Veal shop braised, aromatic herb rosemary juice
Young spinach and truffle juice, veal ravioli with foie gras and truffle

Mild spice glazed wild duck,autumn fruits and tuber

Braised sweetbreads with summer truffles – veal juice « à l’ancienne »
thin potato cake with summer truffles

Jugged hare (old-fashioned cooking)
Terrine of Butternut gourd

Meats - Poultries

Aballones and scallops,mash pumkins ginger flavour.
Cresson aromatics herbs butter,sea weed tartar

Larded truffle sea bass filet,crunchy skin,slowly cooking chicorry

Filet of sea turbot,olive oil foam,pan fried chineese cabage

Filet of cod fish"marinière"styl,clams and mussels in grape juice,apple tree honey citronnella verveina

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

Bake" green olive" pumpkins - "Butternut" pumkin grated - "Delica” pumkin roasted - safran spices pear flavor - buckweat savoury and coconuts ice cream,Jamaican white pepper - Gleisdorfer Olkurbis pumkins seeds torrefieds

« 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

Strong chocolate,candied ginger,strongs spices

Autumns fruits pan frieds,freshs fruits concentrates,drys or crunchys

Honey crispy,chocolate creamy,apple cider coulis,cardamom spice apple shorbet

Trio of home-made fresh fruits sorbets from the garden.