La Carte

Dear Clients,
You will find our carte below,

Nothing is more simple :

Just select the dishes that you want, and write the correspondant numbers in the page
"Booking, order and payment"

Choice of "Soups"

1. Tourin blanc à l'Ail et ses Crevettes Royales dorées
Typical French light "bouillon" with garlic and golden king prawns
2. Crème aux Poivrons rouges et au Mascarpone
Cream of Red Pepper with Mascarpone Cheese...a southern touch
3. Soupe au Camembert et à l'Oignon
French countryside's soupe with Camembert, Onions, White Wine and Dried Tomatoes...
4. Nage de Noix de Saint-Jacques à l'Estragon
Light Scallop's bouillon with Taragon...Mystic and Tasty
5.Consommé de Courgettes au Chorizo
Cream of Courgettes and Chorizo Sausage bits

Choice of "Entrées"

6. Salade Landaise
Mixed Salad with fried pan Duck Breast slices and Pine Nuts
7. Salade du Perigord
Mixed Salad with soft and tender fried Chicken Livers and Goat Cheese marinated in Walnut's oil
8. Omelette aux Cêpes et au Jambon du Pays
Omelette with Porcinis Mushroom with Italian or French Country Ham...
9. Salade de la Rivière
Mixed Salad with both Fresh and Smoked Salmon, Feta Cheese and Dill...and Secret Dressing...
10. Fricassée de Noix de Saint-Jacques au bacon déglacée au Whisky
Gently fried Scallops andBacon deglazed with Whisky

Choice of Main Courses (Fish or Meat)

11. Boeuf Bourguignon
Famous French Beef Stew with Burgandy Wine and vegetables...melting and generous... a great classic...
12. Magret de Canard et Sauce de Foie de Canard
Fried pan Duck Breast with Cream of Duck Foam
13. Cassoulet de Toulouse
White beans in Goose Fat with roasted Duck Leg, Sausage of Toulouse and Porc...another French classic
14.Pavé de Cerf aux Baies Rouges et au Pinot Noir
Steack of Venison with Red Berries and Black Pinot Wine
15. Jarret d'Agneau à l'Ail et au Thym..."en Casserole"...
Tender Caramelized Lamb Shank with Garlic and Thyme..."in Casserole"
16. Filet de Truite en coquotte "à la mode de Bayonne" et au Quinoa ou Riz des Incas
Trout Filet wrapped in Country Ham with Mushrooms and White Wine and its quinoa or Inca's Rice
17. Filet de Rouget au Beurre d'Orange
 Fried pan Fillet of Red Mullet (or Red Snipper or Sea Bass -depending of market) with Orange Butter
18. Matelotte de Poissons
Fish Stew with Salmon, White Fish and Prawns
19. Filet de Saumon au Syrop d'Erable
Caramalized Salmon with a touch of Mapple Syrop

Choice of Desserts

20. Panacotta à l'Eau de Rose sur son lit de Coulis de Framboises
Sweet panacotta in delicate Rose water on its bed of Rasberries cream
21.Charlotte aux Baies Rouges et sa Crême Chantilly "Maison"
Smooth light Boudoir Biscuits's cake with its Red Berries and Home Made Chantilly Cream
22. Crêpes Suzettes au Grand Marnier et ses Tranches d'Oranges Confites
Famous French Crêpes with Liquor of Grand Marnier and Candied Orange slices
23. Tiramitsu
Tiramitsu tender cake with Cherries
24. Poire Pochée au Safran accompagnée de Pistaches et sa sauce de Chocolat Noir
Poached Pear in Saffron with fresh Pistachio and Black Chocolate Cream