La Gentilhommière



Fried large prawns cooked "royale"

Tepid foie gras cake with smoked duck fillet and walnuts

Salmon carpaccio and scallops with "piment d'Espelette" sauce


Dorado fillet with savory sauce, lemon-ginger fine salt

Braised guinea fowl supreme with grapes

Roasted piglet with mixed herbs 

served on mashed potatoes with bacon


Choice of cheeses

La tomme de Savoie, green salad and black cherries jam




Fried duck foie gras escalope
with roasted apple and Calvados sauce

Home made duck foie gras with toasted bread

Scallops cooked "Ninon"


Sea bass fillet with aniseed-flavored sauce

Grilled beef fillet with five peppers sauce

Fricassee of calf's sweetbread and kidneys with Dijon mustard


Choice of cheeses

Hot goat cheese with green salad and nuts




Tatin tart with whipped cream and vanilla ice cream

Passion fruit and pineapple macaroon with crystallized ginger

Dark chocolate ganache with vanilla custard

Raspberries on a shortbread with red fruits coulis

Pear "charlotte" with dark chocolate sauce

Baked fresh fruits with Champagne zabaglione