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• Between ocean and moors
• Lobster menu € 65
• Discovery menu € 55
• Menu at 35 €
• Eric Thore catering

Between ocean and moors

Starters

• Caviar 10g, warm egg

  (35.00 €)

• Blue lobster salad

  (32.00 €)

• Scampi

  (26.00 €)

• Green and white asparagus

  (18.00 €)

• Duck foie gras hay on stone of Garonne

  (25.00 €)

• Fricassee of spring vegetables raw and cooked

  (15.00 €)

Main courses

• Wild bass steak

  (32.00 €)

• Turbot

  (38.00 €)

• Fishes of the Arcachon auction depending on the catch

  (30.00 €)

• Roasted blue lobster, porto juice, tarragon

  (50.00 €)

• Sweetbreads and veal kidney fricassee,

  (45.00 €)

• Cut of beef

  (32.00 €)

• Veal chop

  (28.00 €)

Desserts

• Puff pastry cocoa

  (12.00 €)

• Grand Marnier soufflé tradition

  (14.00 €)

• Lemon verbena liquor soufflé

  (12.00 €)

• Raspberry macaroon, creamy lemon, raspberry seed

  (12.00 €)

• Baba grandma

  (12.00 €)

Lobster menu € 65

This menu is prepared with live European blue lobster

• Crumbled egg shell lobster, sweet and sour emulsion

• The just cooked blue lobster, avocado, citrus, yuzu reduction, olive oil Marrakech

• Lobster ravioli, lobster cream with tarragon, arugula emulsion

• Homemade sorbet and champagne

• Demi blue lobster flambeed with port wine, the juice reduces scented with tarragon, delicious risotto, Serrano chips

• The plate of pastry or dessert card choice

Discovery menu € 55

With two starters, main course and dessert

• Under his inspiration

Menu at 35 €

Starter to choose:

• Carpaccio of beefsteak tomatoes, basil pesto, serrano chips, mozzarella burrata

• Eclair salmon, salty crackers, sour cream

• Melon soup with lillet

Main course to choose:

• Risotto Walnut St. Jacques, lobster cream

• Monkfish medallions, coco beans, tomato Tourain

• Quasi Veal, crumbs potatoes and mushrooms

Dessert to choose:

• Chocolate cake

• Fresh fruits gratin

• Mélimélo

Eric Thore catering

Eric Thore

• After working for top chefs, I put my whole culinary creativity to your private or business event.

1-10 takeaway

• Depending on market

10 to 500 people

• Weddings, private individuals, companies

Caviar 10g, warm egg

(Caviar du bassin 10g, œuf tiède)

Blue lobster salad

(Salade de homard bleu)

Scampi

(Langoustines justes snackées)

Green and white asparagus

(Asperges vertes et blanches)

Duck foie gras hay on stone of Garonne

(Foie gras de canard poêlé au foin sur pierre de Garonne)

Fricassee of spring vegetables raw and cooked

(Fricassée de légumes du printemps crus et cuits)

Wild bass steak

(Pavé de bar sauvage)

Price :

32.00 €

 

Turbot

(Blanc de turbot)

Fishes of the Arcachon auction depending on the catch

(Poissons de la criée d’Arcachon selon l’arrivage)

Roasted blue lobster, porto juice, tarragon

(Homard bleu rôti, suc de porto, estragon)

Sweetbreads and veal kidney fricassee,

(Fricassée de ris et rognons de veau,)

Cut of beef

(Filet de bœuf)

Veal chop

(Côte de veau)

Puff pastry cocoa

(Feuilletage cacao)

Grand Marnier soufflé tradition

(Soufflé au grand marnier tradition)

Lemon verbena liquor soufflé

(Soufflé citron liqueur de verveine)

Price :

12.00 €

 

Raspberry macaroon, creamy lemon, raspberry seed

(Macaron framboise, crémeux citron, framboises pépins)

Baba grandma

(Baba de grand maman)

Crumbled egg shell lobster, sweet and sour emulsion

(Œuf en coque émietté de homard, émulsion aigre douce)

The just cooked blue lobster, avocado, citrus, yuzu reduction, olive oil Marrakech

(Le homard bleu juste cuit, avocat, agrumes, réduction de yuzu, huile d’olive de Marrakech)

Lobster ravioli, lobster cream with tarragon, arugula emulsion

(Raviole de homard, crème de homard à l’estragon, émulsion de roquette)

Homemade sorbet and champagne

(Sorbet maison et champagne)

 

Demi blue lobster flambeed with port wine, the juice reduces scented with tarragon, delicious risotto, Serrano chips

(Demi homard bleu flambé au porto, le jus réduit parfumé à l’estragon, risotto gourmand, copeaux de Serrano)

The plate of pastry or dessert card choice

(L’assiette du pâtissier ou dessert de la carte au choix)

Under his inspiration

(Selon son inspiration)

Carpaccio of beefsteak tomatoes, basil pesto, serrano chips, mozzarella burrata

(Carpaccio de tomates coeur de boeuf, pistou basilic, copeaux serrano, mozzarella burrata)

 

Eclair salmon, salty crackers, sour cream

(Eclair de saumon, craquelin salé, crème aigrelette)

Melon soup with lillet

(Soupe de melon au lillet)

Risotto Walnut St. Jacques, lobster cream

(Risotto de noix de St-Jacques, crème de homard)

Monkfish medallions, coco beans, tomato Tourain

(Médaillons de lotte, haricots coco, tourain de tomates)

Quasi Veal, crumbs potatoes and mushrooms

(Quasi de veau, pommes miettes et girolles)

Chocolate cake

(Moelleux au chocolat)

Fresh fruits gratin

(Gratin de fruits frais)

Mélimélo

(Mélimélo)

After working for top chefs, I put my whole culinary creativity to your private or business event.

(Après avoir travaillé pour les plus grands chefs, je mets toute ma créativité culinaire au service de votre événement privé ou professionnel.)

Depending on market

(Selon le marché)

Weddings, private individuals, companies

(Mariages, particuliers, entreprises)

Menu of the day

Event

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