Starters
Pasta courses
Main courses
Side dishes
Desserts
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(Lidia Campagnano)
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"... For upon the permanent foundation of eggs, cutlets, potatoes, preserves, and biscuits, whose appearance on the table she no longer announced to us, Franoise would addas the labour of fields and orchards, the harvest of the tides, the luck of the markets, the kindness of neighbours, and her own genius might provide; and so effectively that our bill of fare, like the quatrefoils that were carved on the porches of cathedrals in the thirteenth century, reflected to some extent the march of the seasons and the incidents of human lifea brill, because the fish-woman had guaranteed its freshness; a turkey, because she had seen a beauty in the market at Roussainville-le-Pin; cardoons with marrow, because she had never done them for us in that way before; a roast leg of mutton, because the fresh air made one hungry and there would be plenty of time for it to settle down in the seven hours before dinner; spinach, by way of a change; apricots, because they were still hard to get; gooseberries, because in another fortnight there would be none left; raspberries, which M. Swann had brought specially; cherries, the first to come from the cherry-tree, which had yielded none for the last two years; a cream cheese, of which in those days I was extremely fond; an almond cake, because she had ordered one the evening before; a fancy loaf, because it was our turn to offer the holy bread."
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(Marcel Proust - "Swann's way")
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Starters:
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Platter of goose salamis with figs and oranges marmalade |
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Beet tartare with marinated celeriac |
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Wild boar terrine with hazelnuts served with Picolit wine jelly |
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Woodcock patè with a truffle scent |
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Foie gras torchon with sun dried fig compote |
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Smoked sturgeon on a belgian endive salad with black olives |
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Pasta courses:
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Orecchiette with eggplants, bacon and smoked ricotta |
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Fresh hand made pasta with a cocoa scent in a rabbit ragout with walnuts and thyme |
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Tortelli stuffed with radicchio and robiola on a pumpkin cream |
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Gilthead ravioli with lattuce |
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Grass pea soup with a sage scent |
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Garganelli (hand made pasta) with angler, basil pesto and season delicacies |
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Main courses:
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Roasted rack of lamb with stout beer, celery and ginger root |
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Filet mignon with an hartichoke and foie gras sauce |
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Deer filet with blackberries |
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Beef brasato with dark chocolate |
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Guinea fowl breast with orange and green tea |
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Side dishes:
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Rocket salad with cherry Sicilian tomatoes |
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celeriac salad with grapefruit |
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Fennel salad with oranges |
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Artichokes au gratin with smoked ricotta |
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Desserts: | |
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Bavarian coffee pudding with mascarpone and cream cheese |
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Baked chocolate cream bordering on the illegal |
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Vanilla ice-cream with raspberry sauce |
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“Santo Domingo” chocolate mousse with celery in syrup |
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Pears poached in vanilla with coconut mousse |
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Assorted fresh fruit sorbets |
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Apple cinnamon cake |
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It is also availaibile a large selection of spirits and teas. Download » :: Spirits list :: Desserts and teas list » | |
Various: | |
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Coffee |
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Water |
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