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• Monday, March 31, 2014 (12:00 to 2:00 p.m.) Team 1
• Tuesday, April 1, 2014 (12:00 to 2:00 p.m.) Team 1
• Wednesday, April 2, 2014 (12:00 to 2:00 p.m.)
• Thursday, April 3, 2014 (12:00 to 2:30 p.m.)
• Friday, April 4, 2014 (12:00 to 2:00 p.m.)
• Monday, April 7, 2014 (12:00 to 2:00 p.m.)
• Tuesday, April 8, 2014 (12:00 to 2:00 p.m.)
• Wednesday, April 9, 2014 (12:00 to 2:00 p.m.)
• Thursday, April 10, 2014 (12:00 to 2:30 p.m.)
• Friday, April 11, 2014 (12:00 to 2:00 p.m.)
• Monday, April 14, 2014 (12:00 to 2:00 p.m.)
• Tuesday, April 15, 2014 (12:00 to 2:00 p.m.)
• Wednesday, April 16, 2014
• Thursday, April 17, 2014 (12h - 14h)
• Friday, April 18, 2014 (12:00 to 2:00 p.m.)
• Monday, May 5, 2014 (12:00 to 2:00 p.m.)
• Tuesday, May 6, 2014
• Wednesday, May 7, 2014 (12:00 to 2:30 p.m.)
• Friday, May 9, 2014
• Monday, May 12, 2014 (12:00 to 2:00 p.m.)
• Tuesday, May 13, 2014
• Wednesday, May 14, 2014 (12:00 to 1:30 p.m.)
• Thursday, May 15, 2014 (12:00 to 2:30 p.m.)
• Friday, May 16, 2014
• Monday, May 19, 2014 (12:00 to 2:00 p.m.)
• Tuesday, May 20, 2014
• Wednesday, May 21, 2014 (12:00 to 1:30 p.m.)
• Thursday, May 22, 2014 (12:00 to 2:30 p.m.)
• Friday, May 23, 2014
• Tuesday, May 27, 2014 (7:00 p.m. to 9:00 p.m.)
• Monday, June 2, 2014 (12:00 to 2:00 p.m.)
• Tuesday, June 3, 2014 (7:00 p.m. to 9:00 p.m.)
• Wednesday, June 4, 2014 (12:00 to 2:30 p.m.)
• Friday, June 6, 2014 (12:00 to 2:00 p.m.)
• Thursday, June 12, 2014 (12:00 to 2:30 p.m.)
• Friday, June 13, 2014 (12:00 to 2:00 p.m.)

Monday, March 31, 2014 (12:00 to 2:00 p.m.) Team 1

Menu at 13 €

• Mussels Sailor

• Osso Bucco-Piedmontese veal, pasta

• Cheeses

• Fisheries outbreaks, vanilla ice cream

Menu € 13 Number 2

• Grilled salmon with bearnaise sauce

• Duck breast with orange, apple Darphin

• Cheeses

• Exotic salad, biscuits

Tuesday, April 1, 2014 (12:00 to 2:00 p.m.) Team 1

Menu at 13 €

• Salmon steak, hollandaise sauce

• Pork tenderloin with prunes, apples shot

• Cheeses

• Fresh pineapple

Menu at 13 € "Wine Bar"

• Delicatessen

• Ribs, turkey ham, barbecue sauce, fresh chips, creamed mushrooms, green salad

• Cheeses

• Various Tiramisu (classic red fruit)

Menu at 22 € (Night) "Brittany"

• Mouthing: Tartars raw salmon marinated

• Duo of St. Jacques and lobster, crunchy vegetables and light dressing

• Square Piglet with cocos de Paimpol

• Cheeses

• Tart with chocolate ice cream cheese

Wednesday, April 2, 2014 (12:00 to 2:00 p.m.)

Menu at 10 €

• Skate wing with white butter, frozen vegetables

• Cheeses

• Fruit Gratin

Menu at 13 €

• Avocado Cocktail

• Duck with orange, fresh pasta

• Cheeses

• Chocolate fudge, chocolate mint sauce

Thursday, April 3, 2014 (12:00 to 2:30 p.m.)

Menu at 18 €

• Appetizer: Egg quail pepper coulis

• Skate Wing Shells

• Grilled beef rib, Béarnaise sauce, gratin potatoes and chard

• Cheeses

• Pineapple flambé

Friday, April 4, 2014 (12:00 to 2:00 p.m.)

Menu at 13 €

• Salmon steak with white butter, buttered cabbage with bacon

• Cheeses

• Fruit gratin, almond tuiles

Monday, April 7, 2014 (12:00 to 2:00 p.m.)

Tuesday, April 8, 2014 (12:00 to 2:00 p.m.)

Menu at 13 € "Fast Food"

• Coleslaw Burger

• Mixed grill skewers

• Cheeses

• Pancake, chocolate sundae

Menu at 22 € (Night) "Easter"

• Mouthing: Sandcastle Easter

• Lotte à la Bordelaise

• Roast leg of lamb with thyme, tomato, and shot Duxelles

• Cheeses

• Gourmet plate around chocolate

Wednesday, April 9, 2014 (12:00 to 2:00 p.m.)

Menu at 10 €

• Jambonnette poultry, vegetables casserole

• Cheeses

• Macaron vanilla, pistachio ice cream

Menu at 13 €

• Parisian Gnocchi

• Grilled piece of beef with bearnaise sauce, french fries

• Cheeses

• Iced nougat with raspberry coulis

Thursday, April 10, 2014 (12:00 to 2:30 p.m.)

Menu at 18 €

• Mouthing: Saint Jacques lutées

• Roasted asparagus and poached egg, cream of mushroom soup

• Sole meuniere, English apples

• Cheeses

• Plate of exotic fruits

Friday, April 11, 2014 (12:00 to 2:00 p.m.)

Menu at 13 €

• Poached egg benedict

• Double steak sauce Bercy, Darphin potatoes, tomato Provencal

• Cheeses

• Profiteroles chocolate sauce

Monday, April 14, 2014 (12:00 to 2:00 p.m.)

Menu € 13 Number 1

• Prawns with coriander and ginger dumplings way

• Net unilateral bar, pilaf spelled Andouille

• Cheeses

• Pancakes outbreaks

Menu € 13 Number 2

• Easter pie

• Roast leg of lamb, white beans, ratatouille

• Cheeses

• Chocolate cake, cream pear liqueur

Tuesday, April 15, 2014 (12:00 to 2:00 p.m.)

Menu at 13 €

• Scrambled eggs Magda

• Rack of lamb with parsley, ratatouille Nicoise

• Cheeses

• Fruit salad, biscuits

Wednesday, April 16, 2014

Menu at 10 € (12 - 1:30 p.m.)

• Square of fried veal, vegetables casserole

• Cheeses

• Tiramisu

Menu at 13 € (12h - 14h)

• Cocktail Florida

• Roasted rack of lamb with parsley, mashed potatoes, small glazed vegetables

• Cheeses

• Tiramisu with berries

Thursday, April 17, 2014 (12h - 14h)

Menu at 18 €

• Appetizer: Beef Tartare

• Risotto with shellfish

• Net flounder Murat

• Cheeses

• Flambéed bananas

Friday, April 18, 2014 (12:00 to 2:00 p.m.)

Menu at 13 €

• Avocado Tuna

• Osso bucco, risotto

• Cheeses

• Tarte Tatin

Monday, May 5, 2014 (12:00 to 2:00 p.m.)

Tuesday, May 6, 2014

Menu at 13 € "Brunch"

• Smoked salmon, Tazaki

• Chicken Basque piperade

• Cheeses

• Cornflakes, cereal, yogurt, fruit salad

Menu at 22 € (7:00 p.m. to 9:00 p.m.)

• Appetizer: Foie gras in 3 versions

• Saint-Jacques skewer grilled stewed shallots in red wine, oyster foam

• Roast beef with mushrooms, Swiss chard, tomato tatin, mashed chef (Robuchon)

• Cheeses

• Gourmet plate around chocolate, salted butter caramel

Wednesday, May 7, 2014 (12:00 to 2:30 p.m.)

Menu at 10 €

• Duck breast with peppers, potato casseroles

• Cheeses

• Saint Honoré

Friday, May 9, 2014

Menu at 13 € (12:00 to 2:00 p.m.)

• Cake chicken livers

• Sole Meuniere, apples English

• Cheeses

• Opera custard

Menu at 18 € "Menu Best Apprentice in France"

• Mouthing: Cake Mold

• Bar stuffed with green, cream with sorrel

• Salmi guinea fowl, fondant potatoes

• Cheeses

• Chocolate Shortcake

Monday, May 12, 2014 (12:00 to 2:00 p.m.)

Menu at 13 €

• Iced Cream of peas with mint and mackerel, radish smelling of roses

• Sole meuniere, mixed vegetables

• Cheeses

• Fruit salad, biscuits

Tuesday, May 13, 2014

Menu € 13 Number 1

• Fricassee of mushrooms with broken egg

• Chicken Casserole Grandmother

• Cheeses

• Panna cotta with raspberries

Menu € 13 Number 2

• Tart sardines

• Grilled rib of beef, red wine sauce

• Cheeses

• Chocolate cake

Menu at 22 € (7:00 p.m. to 9:00 p.m.) "Italy"

• Frittata potatoes, leek, salviade

• Parma and San Danielle, tile parmesan risotto with asparagus and prawns, spinach coulis

• Osso Bucco Milanese, Neapolitan cianfotta

• Cheeses

• Tiramisu

Wednesday, May 14, 2014 (12:00 to 1:30 p.m.)

Menu at 10 €

• Pork loin roast, mixed vegetables

• Cheeses

• Strawberry pie

Thursday, May 15, 2014 (12:00 to 2:30 p.m.)

Menu € 18 Number 1

• Mouthing: Scrambled eggs

• Marinated salmon

• Roast fillet of red mullet, risotto clamming

• Cheeses

• Strawberries outbreaks

Menu € 18 Number 2

• Mouthing

• Section turbot sauce hollandaise

• Mignon with mustard net gratin

• Cheeses

• Fisheries outbreaks vanilla ice cream, sweets

Friday, May 16, 2014

Menu at 13 € (12:00 to 2:00 p.m.)

• Asparagus vinaigrette sauce

• Pork tenderloin in mustard, Castle apples, tomatoes and parsley

• Cheeses

• Apple crumble

Menu at 18 € (12:00 to 2:30 p.m.)

• Mouthing

• Gurnard Red mullet in shellfish butter

• Duck breast with orange, apple Macaire

• Cheeses

• Cherry Jubilee

Monday, May 19, 2014 (12:00 to 2:00 p.m.)

Menu at 13 €

• Melon with Pineau

• Rabbit with mustard and mushrooms, ratatouille and new potatoes

• Cheeses

• Fresh fruits with mascarpone

Tuesday, May 20, 2014

Menu € 13 Number 1

• Asparagus mousseline sauce

• Saddle of rabbit stuffed peas in French

• Cheeses

• Fisheries outbreaks

Menu € 13 Number 2 (12:00 to 2:00 p.m.)

• Mussels

• Seared pork loin, potato gratin

• Cheeses

• Lemon meringue tart

Menu at 22 € (19h-21h) "The Sea"

• Appetizer: Salmon tartare and marinated raw

• Red mullet in the salamander, shellfish risotto

• Grilled Fennel Bar, Ratatouille Nicoise

• Cheeses

• Tart with chocolate ice cream cheese

Wednesday, May 21, 2014 (12:00 to 1:30 p.m.)

Menu at 10 €

• Filet mignon, frozen vegetables

• Cheeses

• Chocolate cake

Thursday, May 22, 2014 (12:00 to 2:30 p.m.)

Menu € 18 Number 1

• Appetizer: Salmon Tartare

• Eggs 3 ways

• Crusted rack of lamb, ratatouille Nicoise

• Cheeses

• Shortbread pistachio cream and strawberries

Menu € 18 Number 2

• Mouthing

• Fillet of sea bream milling

• Duck, apples Darphin

• Cheeses

• Cherry vanilla ice cream and sweets outbreaks

Friday, May 23, 2014

Menu at 13 € (12:00 to 2:00 p.m.)

• Laminated asparagus

• Grilled rib of beef with bearnaise sauce, potato Darphin

• Cheeses

• Strawberry Tart

Menu at 18 € (12:00 to 2:30 p.m.)

• Mouthing

• Grilled salmon steak with bearnaise sauce

• Saddle of rabbit stuffed with sage juice, small glazed vegetables

• Cheeses

• Fisheries outbreaks, vanilla ice cream

Tuesday, May 27, 2014 (7:00 p.m. to 9:00 p.m.)

Menu at 22 € (Night) "Spring"

• Mouthing: Sautéed wild asparagus

• Assortment of asparagus (white and purple) sauce to your liking

• St Pierre roast gravy, new vegetables

• Cheeses

• Strawberry

Monday, June 2, 2014 (12:00 to 2:00 p.m.)

Menu at 13 €

• Asparagus mousseline sauce

• Duck Montmorency, small frozen vegetables, fried potatoes or sautéed chicken chasseur small frozen vegetables, fried potatoes

• Cheeses

• Flaky Pie Strawberry Pancakes outbreaks or Grand Marnier

Tuesday, June 3, 2014 (7:00 p.m. to 9:00 p.m.)

Menu at 22 € (Evening)

• Mouthing: Skewer ham and melon, salmon pesto jar

• Maltese asparagus sauce

• Saddle of lamb stuffed, tian of vegetables, fondant potatoes

• Cheeses

• Puck chocolate, strawberry soup, strawberry sorbet

Wednesday, June 4, 2014 (12:00 to 2:30 p.m.)

Menu at 18 €

• Appetizer: Beef Tartare

• Asparagus mousseline sauce

• Saddle of rabbit stuffed vegetable flan and apples shot

• Cheeses

• Soup of red fruits, whipped mascarpone

Friday, June 6, 2014 (12:00 to 2:00 p.m.)

Menu at 13 €

• Melon with Port

• Grilled sea bream with fennel butter, seasonal vegetables

• Cheeses

• Apricot tart

Thursday, June 12, 2014 (12:00 to 2:30 p.m.)

Menu at 18 €

• Appetizer: Egg Quail piperade

• Melon Italian

• Section turbot sauce Maltese, spring vegetables

• Cheeses

• Panna cotta with berries

Friday, June 13, 2014 (12:00 to 2:00 p.m.)

Menu at 13 €

• Melon, ham Country

• Double Grilled steak sauce Choron, new potatoes, vegetable tian

• Cheeses

• Strawberry declination (tart strawberries, strawberry soup, strawberry sorbet)

Mussels Sailor

(Moules Marinière)

Osso Bucco-Piedmontese veal, pasta

(Osso-Bucco de veau piémontais, pâtes fraîches)

Cheeses

(Fromages)

Fisheries outbreaks, vanilla ice cream

(Pêches flambées, glace vanille)

Grilled salmon with bearnaise sauce

(Saumon grillée sauce béarnaise)

Duck breast with orange, apple Darphin

(Magret de canard à l'orange, pommes Darphin)

Cheeses

(Fromages)

Exotic salad, biscuits

(Salade exotique, petits fours)

Salmon steak, hollandaise sauce

(Darne de saumon, sauce hollandaise)

Pork tenderloin with prunes, apples shot

(Filet mignon de porc aux pruneaux, pommes grenaille)

Cheeses

(Fromages)

Fresh pineapple

(Ananas frais)

Delicatessen

(Charcuterie)

Ribs, turkey ham, barbecue sauce, fresh chips, creamed mushrooms, green salad

(Ribs, jambon de dinde, sauce barbecue, chips fraîches, champignons à la crème, salade verte)

Cheeses

(Fromages)

Various Tiramisu (classic red fruit)

(Tiramisu variés (classique, fruits rouges))

Mouthing: Tartars raw salmon marinated

(Mise en bouche : Tartares de saumon cru et mariné)

Duo of St. Jacques and lobster, crunchy vegetables and light dressing

(Duo de saint jacques et homard, légumes croquants, vinaigrette légère)

Square Piglet with cocos de Paimpol

(Carré de porcelet aux cocos de Paimpol)

Cheeses

(Fromages)

Tart with chocolate ice cream cheese

(Tartelette au chocolat, glace fromage blanc)

Skate wing with white butter, frozen vegetables

(Aile de raie au beurre blanc, légumes glacés)

Cheeses

(Fromages)

Fruit Gratin

(Gratin de fruits)

Avocado Cocktail

(Cocktail d’avocat)

Duck with orange, fresh pasta

(Magret à l’orange, pâtes fraîches)

Cheeses

(Fromages)

Chocolate fudge, chocolate mint sauce

(Fondant au chocolat, sauce chocolat menthe)

Appetizer: Egg quail pepper coulis

(Mise en bouche : Œuf de caille au coulis de poivron)

Skate Wing Shells

(Aile de raie aux coquillages)

Grilled beef rib, Béarnaise sauce, gratin potatoes and chard

(Côte de bœuf grillée, sauce Béarnaise, gratin de blettes et pommes de terre)

Cheeses

(Fromages)

Pineapple flambé

(Ananas flambé)

Salmon steak with white butter, buttered cabbage with bacon

(Pavé de saumon beurre blanc, embeurrée de choux aux lardons)

Cheeses

(Fromages)

Fruit gratin, almond tuiles

(Gratin de fruits, tuiles aux amandes)

Seafood plate

(Assiette de la mer)

Duck breast with orange, gratin potatoes, tomatoes and mushrooms

(Magret de canard à l’orange, gratin de pommes de terre, tomates et pleurotes)

Cheeses

(Fromages)

Crispy Chocolate caribbean

(Croustillant Chocolat caraïbes)

Tart Lisettes

(Tarte fine aux lisettes)

Fricassee of chicken, rice pilaf

(Fricassée de volaille, riz Pilaf)

Cheeses

(Fromages)

Cherry Jubilee

(Cerise Jubilé)

Coleslaw Burger

(Coleslaw Burger)

Mixed grill skewers

(Mixed grill en brochette)

Cheeses

(Fromages)

Pancake, chocolate sundae

(Pancake, sundae chocolat)

Mouthing: Sandcastle Easter

(Mise en bouche : Pâté de Pâques)

Lotte à la Bordelaise

(Lotte à la Bordelaise)

Roast leg of lamb with thyme, tomato, and shot Duxelles

(Gigot d’agneau rôti au thym, tomate, duxelles et grenaille)

Cheeses

(Fromages)

Gourmet plate around chocolate

(Assiette gourmande autour du chocolat)

Jambonnette poultry, vegetables casserole

(Jambonnette de volaille, légumes en cocotte)

Cheeses

(Fromages)

Macaron vanilla, pistachio ice cream

(Macaron vanille, glace pistache)

Parisian Gnocchi

(Gnocchi à la parisienne)

Grilled piece of beef with bearnaise sauce, french fries

(Pièce de bœuf grillée, sauce béarnaise, pommes frites)

Cheeses

(Fromages)

Iced nougat with raspberry coulis

(Nougat glacé, coulis de framboises)

Mouthing: Saint Jacques lutées

(Mise en bouche : Saint jacques lutées)

Roasted asparagus and poached egg, cream of mushroom soup

(Asperges rôties et œuf poché, crème de champignons)

Sole meuniere, English apples

(Sole meunière, pommes anglaise)

Cheeses

(Fromages)

Plate of exotic fruits

(Assiette de fruits exotiques)

Poached egg benedict

(Œuf poché Bénédictine)

Double steak sauce Bercy, Darphin potatoes, tomato Provencal

(Entrecôte double sauce Bercy, pommes Darphin, tomate provençale)

Cheeses

(Fromages)

Profiteroles chocolate sauce

(Profiteroles sauce chocolat)

Prawns with coriander and ginger dumplings way

(Crevettes à la coriandre et gingembre façon boulettes)

Net unilateral bar, pilaf spelled Andouille

(Filet de bar à l’unilatérale, pilaf d’épeautre à l’andouille)

Cheeses

(Fromages)

Pancakes outbreaks

(Crêpes flambées)

Easter pie

(Pâté de Pâques)

Roast leg of lamb, white beans, ratatouille

(Gigot d'agneau rôti, haricots blancs, fine ratatouille)

Cheeses

(Fromages)

Chocolate cake, cream pear liqueur

(Moelleux au chocolat, crème à liqueur de poire)

Scrambled eggs Magda

(Œufs brouillés Magda)

Rack of lamb with parsley, ratatouille Nicoise

(Carré d’agneau persillé, ratatouille niçoise)

Cheeses

(Fromages)

Fruit salad, biscuits

(Salade de fruits, petits fours)

Square of fried veal, vegetables casserole

(Carré de veau poêlé, petits légumes en cocotte)

Cheeses

(Fromages)

Tiramisu

(Tiramisu)

Cocktail Florida

(Cocktail Florida)

Roasted rack of lamb with parsley, mashed potatoes, small glazed vegetables

(Carré d’agneau rôti persillé, purée de pommes de terre, petits légumes glacés)

Cheeses

(Fromages)

Tiramisu with berries

(Tiramisu aux fruits rouges)

Appetizer: Beef Tartare

(Mise en bouche : Tartare de bœuf)

Risotto with shellfish

(Rizotto aux coquillages)

Net flounder Murat

(Filet de limande-sole Murat)

Cheeses

(Fromages)

Flambéed bananas

(Bananes flambées)

Avocado Tuna

(Avocat au Thon)

Osso bucco, risotto

(Osso bucco, rizotto)

Cheeses

(Fromages)

Tarte Tatin

(Tarte Tatin)

Asparagus and herb vinaigrette

(Asperges et vinaigrette aux herbes)

Roast veal, truffle jus, roasted tomatoes and celery puree with nuts

(Rôti de veau, jus truffé, tomates rôties et purée de céleri aux noix)

Cheeses

(Fromages)

Soft caramel

(Moelleux caramel)

Sea bream and salmon tartare with Wasabi

(Tartare de dorade et saumon au Wasabi)

Duck breast with honey, apples Darphin

(Magret de canard au miel, pommes Darphin)

Cheeses

(Fromages)

Strawberry tart

(Tartelette aux fraises)

Smoked salmon, Tazaki

(Saumon fumé, tazaki)

Chicken Basque piperade

(Poulet basquaise, piperade)

Cheeses

(Fromages)

Cornflakes, cereal, yogurt, fruit salad

(Cornflakes, céréales, yaourts, salade de fruits)

Appetizer: Foie gras in 3 versions

(Mise en bouche : Foie gras en 3 déclinaisons)

Saint-Jacques skewer grilled stewed shallots in red wine, oyster foam

(Brochette de saint-jacques grillées compotée d'échalotes au vin rouge, écume d'huitre)

Roast beef with mushrooms, Swiss chard, tomato tatin, mashed chef (Robuchon)

(Côte de bœuf aux girolles, côtes de blettes, tatin de tomate, purée grand chef (Robuchon))

Cheeses

(Fromages)

Gourmet plate around chocolate, salted butter caramel

(Assiette gourmande autour du chocolat, caramel beurre salé)

Duck breast with peppers, potato casseroles

(Magret de canard aux poivres, pommes cocottes)

Cheeses

(Fromages)

Saint Honoré

(Saint Honoré)

Cake chicken livers

(Gâteau de foies de volailles)

Sole Meuniere, apples English

(Sole Meunière, pommes à l’anglaise)

Cheeses

(Fromages)

Opera custard

(Opéra crème anglaise)

Mouthing: Cake Mold

(Mise en bouche : Gâteau de moules)

Bar stuffed with green, cream with sorrel

(Bar farci au vert, crème à l'oseille)

Salmi guinea fowl, fondant potatoes

(Salmi de pintade, pommes fondantes)

Cheeses

(Fromages)

Chocolate Shortcake

(Tarte sablée au chocolat)

Iced Cream of peas with mint and mackerel, radish smelling of roses

(Velouté glacé de petits pois à la menthe et maquereau, mouillette de radis roses)

Sole meuniere, mixed vegetables

(Sole meunière, jardinière de légumes)

Cheeses

(Fromages)

Fruit salad, biscuits

(Salade de fruits, petits fours)

Fricassee of mushrooms with broken egg

(Fricassée de champignons à l’œuf cassé)

Chicken Casserole Grandmother

(Poulet Cocotte Grand Mère)

Cheeses

(Fromages)

Panna cotta with raspberries

(Panna cotta aux framboises)

Tart sardines

(Tarte fine aux sardines)

Grilled rib of beef, red wine sauce

(Côte de bœuf grillée, sauce marchand de vin)

Cheeses

(Fromages)

Chocolate cake

(Moelleux au chocolat)

Frittata potatoes, leek, salviade

(Frittata pommes de terre, poireau, salviade)

Parma and San Danielle, tile parmesan risotto with asparagus and prawns, spinach coulis

(Parme ou San Danielle, tuile au parmesan, risotto aux asperges vertes et gambas, coulis de pousses d'épinard)

Osso Bucco Milanese, Neapolitan cianfotta

(Osso Bucco Milanaise, cianfotta napolitaine)

Cheeses

(Fromages)

Tiramisu

(Tiramisu)

Pork loin roast, mixed vegetables

(Carré de porc rôti, jardinière de légumes)

Cheeses

(Fromages)

Strawberry pie

(Tarte fraise)

Mouthing: Scrambled eggs

(Mise en bouche : Brouillade d’œufs)

Marinated salmon

(Saumon mariné)

Roast fillet of red mullet, risotto clamming

(Filet de rouget rôti, rizotto aux coques)

Cheeses

(Fromages)

Strawberries outbreaks

(Fraises flambées)

Mouthing

(Mise en bouche)

Section turbot sauce hollandaise

(Tronçon de turbot sauce hollandaise)

Mignon with mustard net gratin

(Filet mignon à la moutarde à l'ancienne, gratin dauphinois)

Cheeses

(Fromages)

Fisheries outbreaks vanilla ice cream, sweets

(Pêches flambées glace vanille, mignardises)

Asparagus vinaigrette sauce

(Asperges sauce vinaigrette)

Pork tenderloin in mustard, Castle apples, tomatoes and parsley

(Filet mignon de porc à la moutarde à l’ancienne, pommes Château, tomates persillées)

Cheeses

(Fromages)

Apple crumble

(Crumble aux pommes)

Mouthing

(Mise en bouche)

Gurnard Red mullet in shellfish butter

(Filet de rouget grondin au beurre de crustacés)

Duck breast with orange, apple Macaire

(Magret de canard à l'orange, pommes Macaire)

Cheeses

(Fromages)

Cherry Jubilee

(Cerise jubilé)

Melon with Pineau

(Melon au pineau)

Rabbit with mustard and mushrooms, ratatouille and new potatoes

(Lapereau à la moutarde et aux champignons, ratatouille niçoise et pommes de terre nouvelles)

Cheeses

(Fromages)

Fresh fruits with mascarpone

(Fraîcheur de fruits au mascarpone)

Asparagus mousseline sauce

(Asperges sauce mousseline)

Saddle of rabbit stuffed peas in French

(Râble de lapin farci, petits pois à la française)

Cheeses

(Fromages)

Fisheries outbreaks

(Pêches flambées)

Mussels

(Moules farcies)

Seared pork loin, potato gratin

(Carré de porc poêlé, gratin dauphinois)

Cheeses

(Fromages)

Lemon meringue tart

(Tartelette au citron meringuée)

Appetizer: Salmon tartare and marinated raw

(Mise en bouche : Tartare de saumon cru et mariné)

Red mullet in the salamander, shellfish risotto

(Filet de rouget à la salamandre, rizotto aux coquillages)

Grilled Fennel Bar, Ratatouille Nicoise

(Bar grillé au fenouil, ratatouille niçoise)

Cheeses

(Fromages)

Tart with chocolate ice cream cheese

(Tartelette au chocolat, glace fromage blanc)

Filet mignon, frozen vegetables

(Filet mignon, légumes glacés)

Cheeses

(Fromages)

Chocolate cake

(Gâteau chocolat)

Appetizer: Salmon Tartare

(Mise en bouche : Tartare de saumon)

Eggs 3 ways

(Œufs en 3 façons)

Crusted rack of lamb, ratatouille Nicoise

(Carré d'agneau en croûte, ratatouille niçoise)

Cheeses

(Fromages)

Shortbread pistachio cream and strawberries

(Sablé breton crème pistache et fraises)

Mouthing

(Mise en bouche)

Fillet of sea bream milling

(Filet de daurade meunière)

Duck, apples Darphin

(Magret de canard, pommes Darphin)

Cheeses

(Fromages)

Cherry vanilla ice cream and sweets outbreaks

(Cerises flambées glace vanille et mignardises)

Laminated asparagus

(Feuilleté d’asperges)

Grilled rib of beef with bearnaise sauce, potato Darphin

(Côte de bœuf grillée, sauce béarnaise, pommes Darphin)

Cheeses

(Fromages)

Strawberry Tart

(Tarte aux fraises)

Mouthing

(Mise en bouche)

Grilled salmon steak with bearnaise sauce

(Darne de saumon grillée, sauce béarnaise)

Saddle of rabbit stuffed with sage juice, small glazed vegetables

(Râble de lapin farci, jus à la sauge , petits légumes glacés)

Cheeses

(Fromages)

Fisheries outbreaks, vanilla ice cream

(Pêches flambées, glace vanille)

Mouthing: Sautéed wild asparagus

(Mise en bouche : Poêlée d’asperges sauvages)

Assortment of asparagus (white and purple) sauce to your liking

(Assortiment d’asperges (blanches et violettes), sauce à votre convenance)

St Pierre roast gravy, new vegetables

(St Pierre rôti au jus de viande, légumes nouveaux)

Cheeses

(Fromages)

Strawberry

(Fraisier)

Asparagus mousseline sauce

(Asperges sauce mousseline)

Duck Montmorency, small frozen vegetables, fried potatoes or sautéed chicken chasseur small frozen vegetables, fried potatoes

(Magret de canard Montmorency, petits légumes glacés, pommes rissolées ou poulet sauté chasseur petits légumes glacés, pommes rissolées)

Cheeses

(Fromages)

Flaky Pie Strawberry Pancakes outbreaks or Grand Marnier

(Tarte feuilletée aux fraises ou Crêpes flambées Grand Marnier)

Mouthing: Skewer ham and melon, salmon pesto jar

(Mise en bouche : Brochette de jambon et melon, verrine saumon pesto)

Maltese asparagus sauce

(Asperges sauce Maltaise)

Saddle of lamb stuffed, tian of vegetables, fondant potatoes

(Selle d’agneau farcie, tian de légumes, pommes fondantes)

Cheeses

(Fromages)

Puck chocolate, strawberry soup, strawberry sorbet

(Palets chocolat, soupe de fraise, sorbet fraise)

Appetizer: Beef Tartare

(Mise en bouche : Tartare de bœuf)

Asparagus mousseline sauce

(Asperges sauce Mousseline)

Saddle of rabbit stuffed vegetable flan and apples shot

(Râble de lapin farci, flan de légumes et pommes grenaille)

Cheeses

(Fromages)

Soup of red fruits, whipped mascarpone

(Soupe de fruits rouges, chantilly mascarpone)

Melon with Port

(Melon au Porto)

Grilled sea bream with fennel butter, seasonal vegetables

(Dorade grillée, beurre de fenouil, légumes de saison)

Cheeses

(Fromages)

Apricot tart

(Tarte aux abricots)

Appetizer: Egg Quail piperade

(Mise en bouche : Œuf de caille en piperade)

Melon Italian

(Melon à l'italienne)

Section turbot sauce Maltese, spring vegetables

(Tronçon de turbot sauce maltaise, légumes printaniers)

Cheeses

(Fromages)

Panna cotta with berries

(Panna cotta aux fruits rouges)

Melon, ham Country

(Melon, jambon de Pays)

Double Grilled steak sauce Choron, new potatoes, vegetable tian

(Entrecôte double grillée sauce Choron, pommes nouvelles, tian de légumes)

Cheeses

(Fromages)

Strawberry declination (tart strawberries, strawberry soup, strawberry sorbet)

(La fraise en déclinaison, (Tartelette aux fraises, soupe de fraises, sorbet fraise))

Menu of the day

Event

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