Starter

Jean Gabin’s Fresh Mackerel         
Gaspacho,cold tomato & concomber soup                             
Sapnish  dried ham “Serrano” Guijuelo (18 month)    
Fresh Terrine of Foie Gras          
Drum-shaped of Common Crab Chatillon -Plessis   
Wild smoked Baltic Salmon       
Salad of roast Langoustins              
Salad of Artichoke and roast Langoustins      
Traditional Lobster Salad Paul Chêne      

Hot Starter

Traditional Fish Soup,with Garlic              
Snails in Garlic Butter (Dozen) Tradition Paul Chêne  
Langoustines Crackers           
Pan-fried Foie Gras with anOrange Liqueur of Cognac  
Langoustines Garlic Butter (Dozen)      
Scrambled Eggs and Smoked Salomon Eggs     
Bakked Eggs and Truffles Tradition Paul Chêne   

 

Fish

Fried whiting prepared  Tradition Paul Chêne     
Rosted Langoustine  Flamed Cognac Paul Chêne   
Filet of SeaBass , Crust of Sweet Basil     
Filet of Brill , Bearnaise Sauce with Mint     
Roast Monkfish   à l’Américaine       
Dover Sole  cooked to your liking       
Lobster Thermidor Tradition Paul Chêne     

Meat

Veal Kidneys, with 3 mustard sauce       
Confit of Goose from Sarlat        
Roasted Goose Breast in Orange Liqueur saucePaul Chêne  
Filet of FarmChicken with Chanterelle       
Rack of Lamb with Parsley       
Sirloin SteackFrom Black Angus      
Filet of Beef Rossini Tradition Paul Chêne    
VealSweet Bread Cooked in Paper with Truffle sauce   

Végetable

Green Salad , Franch Been FDP     
Fresh Végetables cooked                  
Creamed Potatoes with Truffle Tradition Paul Chêne        

 Desserts
The Charlotte Chocolate 
The pancakes with Sugar 
The Crepes Suzette Tradition Paul Chêne
The chocolate profiteroles 
The Soufflé at the Orange Liqueur Paul oak (for 2 persons) 
Plate of Dégustation 

The Traditionnal Sorbet Paul Chêne

The Fruits of Périgord to the Eau de Vie (The play) 

French Coffee ,  Irish Coffee 

 Decaf, and tea infusion in Selecting Leaves