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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Sea side

Stuffed clams and dog cochles, sour seasonning,flavoured coffee oil.

Scallops pan sautéed on a tartar of tiger prawn,pistachio nuts and pineapple,
Japanese sea weed leaf.

Special oysters of Normandy  “ La Perle blanche” – n°2 (9 oysters)

Scallops Carpaccio - sorbet of oysters

Around the Foie gras

Foie gras and oysters (la Perle blanche) broth thaie

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 encased in powderbread flavoured with cacao.
Cacao duck juice,melting carottsflavoured with pralin.

Directly from the Kitchen Garden

Gnocchis of chestnuts, pumpking’s coulis, parsil juice

Velvety pumpkin «Atlantic Giant» soup & chestnuts mousse

NOTA : The vegetarian’s mains courses are dependences of the season and the production of the garden

Meats & Poultry

Braised fillet of beef beforehand marinated in olive oil of Opio with 4 peppers
(Sarawak, Kerala, Maniguette, Sechuan pepper)

Sweet breads of veal braised with pumpkin, rizotto and black rice “Venere” flavoured with truffle.

Poached and roasted young pigeon in pepper broth, vegetables of the season.

Wild Game

Mild spice glazed wild duck  -   Crisp winter vegetables.

Filet of roe deer in peppers on pralin flavoured biscuit,
the elderberries tree juice and slices of candied quince.

Cooked hare in red wine marinate, terrine of winter squash (walham butternut),
and mash pumpkin (vert olive).

Fishes & Shellfishes

Filet of bass flavoured with chorizo oil, squid in ink, periwinkles.

Scallops roasted - gnocchi of truffle, green juice of kitchen garden.

Prawns roasted with paprika spice.
Stewed red onions, crunchy vegetables, potatoes (Charlotte) cooked in curcuma spice.

Turbot in bunch of licorice
Small potatoes - Bacon of “Bayeux” emulsion

Cheeses
(Supplement 8 €)

Selection of cheeses from Cambremer and the Pays d'Auge

Les fromages du Pays d'Auge vus autrement :

Crunchy Livarot in nuts crumbs, poached pear mild spices cider

Stuffed Camembert with truffle mascarpone, Neufchatel sorbet

Desserts
(Supplement 14 €)

 Rhum baba, mango roasted, exotic fruit on a skewer flavoured with ginger bread,
dried currantsand old rhum ice cream.

Pear Belle Hélène in the chef’s style
Poached pear – Crumble – Vanilla ice cream – Chocolate sauce

Strong chocolate, candied ginger, strongs spices

Orange or not?
Orange and passion fruits sherbet, compote of carrot.
Egg yolk and apricot liquor ice cream.

Creamy of winter squash. Pumpkin pan fried.
Vanilla cream pie with a caramelized topping. Tiramisu ice cream.

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