Prepared by Thierry Bourbonnais from fresh, seasonal produce. These menus may change at any time due to market opportunities, climatic conditions & the humour of the chef.

Questions, availability, budget ? C'est ici !

Private Dining 01 42 96 37 47

Les Sauvages des Sous- Bois
Automne 2009
48€ PP

• A seasonal monomaniac tasting menu

Les Cèpes
as a velouté & à la Grecque

&
Les Girolles
in a light bouillon, filet of wild sea bass & seasoned Paimpol beans

&
Les Pieds de Mouton
en fricassée, Farmhouse Bourbonnais lamb & cauliflower chards


&
La Poire William almond ice cream & woodland fruit jelly, citrus zests

Menu Grande Tradition  Autumn 2009
60€ PP

• A single choice menu is required for all guests
  

 Roasted gambas in warm aromatic rouille
ou
Home made duck foie gras vegetables & ‘gros sel’
ou
Chilled Dublin Bay prawns, ratte potatoes & smoked oil
 
&
Skin roast wild bass with lightly spiced cassoulet
ou
Filet of ‘Charolais du Bourbonnais’ beef, sliced apples & wild mushrooms
ou
Noisette of Farmhouse veal, baby vegetables à l’Oriental

&
Roasted pineapple, exotic juice, macaroon stick
ou
Soft Guanaja chocolate cake, lemon creem
ou
Poached pear, citrus fruit zest & almond ice cream

Menu Table Macéo Autumn 2009
49€ PP

Rocket salad concentrate with feta cheese & mint
&
Marinated fresh John Dory, crab & crunchy cabbage

§
Sliced wild bass, perfumed shellfish minestrone
&
Noisette of Farmhouse lamb with savory
wild mushrooms & golden herb polenta
 
§
Carribbean chocolate pot with passion fruit syrup
&
Roasted pear on fine Breton shortbread, almond ice cream


Déjeuner Entreprise Octobre
48€ PP tout compris

• This menu is for a minimum of 18 persons
  
• It includes a private room, floral decoration & service
• 25cl de vin, 50cl d’eau minérale & 1 café Balthazar included
  
• A single choice menu is required for all guests

Chilled poached egg, shavings of smoked duck, lentil vinaigrette
ou
Shellfish soup with leaves of cured salmon

&
Skin roast wild bream, mousseline of Charlotte potatoes
ou
Sauté of farmhouse lamb with Autumn vegetables

&
Caribbean chocolate pot & baked apple
ou
Caramelized pears & almond ice cream

Menu Banquet  Autumn

40€ PP

• A single menu choice is required for all guests

Emulsion of wild mushrooms, tartare of seabream & Avruga
ou
Marinated Framhouse veal, lamb’s lettuce & foie gras
ou
Aromatic half-smoked salmon with confit Autumn vegetables

&
 Skin roast wild bream
pearl pasta risotto & bouillon of shellfish
ou
Sliced sirloin of du Bourbonnais beef
seasoned Autumn vegetables
ou
Twice cooked semi wild duck
savoy cabbage & spicey preserved fruits
 
&
Crispy apple & pear crumble, blueberry syrup
ou
Coconut cream pot with pineapple & mango
nougatine shards
ou
Carribbean chocolate tart & lemon cream