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Menu

Entrées

The entrées are a wonderful introduction to your dining experience. 

They have been specifically selected to stimulate your palate, in tune with the season and as an invitation into the world of genuine French classique cuisine.

Bon Appétit!

Snails served in the French tradition

Escargots traditionnels

Snails prepared in butter, shallots, parsley, garlic and a flavouring surprise –

Pastis from Provence. Six snails served lightly gratiné & with sourdough bread. (gf on request)

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French onion soup  

Soupe à l’oignon gratinée.  Quality onions are stewed in a tasty home-made stock and white wine. Accompanied by shredded cheese and croûtons. (gluten on request)

22

Cauliflower velouté

Crème dubarry

A delicate and creamy velouté of cauliflower and leek whites. A dish dedicated to the Countess du Barry, the favourite of Louis XV. The term velouté is the French word for velvety soup. (gf and vegetarian).

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Foie gras with spice bread & petite salad

Médaillon de foie gras et son pain d’épices et petite salade

A phénoménal entrée ! Prestigious full lobe foie gras from France.  Served with home-made ginger & spice bread, rhubarb purée and a petite salad. (gf on request)

38

Duck, chicken & pork rillettes

Rillettes du chef

A traditional French classic; caramelised duck, chicken and pork meat slow cooked with herbs and spices until smooth and soft.  Rillettes are traditionally spread on crusty bread. Served with cornichons, pear purée, French baguette and salad. (gf on request).

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Gluten free entrees are prepared on request

 

Main Courses – plats chauds

The main dishes offer you the sort of food which takes time to prepare.

Quality ingredients are sourced and where possible organic and locally grown produce is used in the preparation of the each dish.

Specific stocks are made in house to enhance these dishes and their sauces.

 

Chef Christophe’s Cassoulet

Cassoulet du Chef Christophe

Cassoulet trois viandes; confit de canard, lamb navarin, poitrine de porc

A classic hearty dish from south-west France; slow cooked ingredients and full of flavour.  Fragrant white beans cooked in a sauce with a garnish of meat; duck confit, lamb navarin and smoked pork belly.  Served in traditional earthenware. (gf on request)

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Beef Bourguignon

Bœuf à la Bourguignonne

Prime Bungendore beef marinated and slow-cooked in red wine, mushrooms and lardons. Served with potato purée.  (gf)

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Duck confit with orange sauce

Canard confit à l’orange

A classic and prestigious French dish. Duck leg confit and prepared with a refreshing, perfumed and delicate orange sauce. Served with pommes Dauphine. (gf on request)

38

Mussels and French fries

Moules Frites is a serious classic in French bistros.  Mussels are cooked in white wine, parsley, celery and shallots. 1kg of mussels served in a deep pot. Served with French fries, of course. (gf)

39

Cheese raclette

Raclette de fromage

Raclette is an aromatic French cheese, very popular in Savoie. The raclette is heated, melted and oozing between layers of baked potatoes and confit leeks. Served with a petite salad. (veg, gf)

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∞ Gluten free main courses are prepared on request

Separate serves – garniture

 

 

Pour les enfants – for the childrenone main course (smaller serve) and dessert                             35.00

 

 

Cheese Platter – Assortiment de fromage

The French custom is to have cheese before dessert.

For those who wish to observe authentique French savoir vivre,

Chef Christophe has made a special selection of traditional French cheeses.

 

Served with French-style sourdough bread & prunes macérées with Calvados.

 

35.00

 

Desserts

The desserts are traditional and designed to round off your gastronomic experience,

for epicurean discovery and pleasure!

 

Bergamot crème brulée

Crème brulée à la bergamote

You’ll enjoy the marriage of fresh bergamot and comforting smooth crème create against the caramelised toffee crust. (gf)

 

Brussel waffles in Bungendore

Gaufre de Bruxelles

Brussel waffles are made with a thin, yeast-leavened batter which makes them light with deeper holes and smooth edges.  Served with home-made vanilla ice-cream, dark chocolate sauce and Chantilly cream!

 

Crêpes Suzette and homemade vanilla ice cream

Crêpes Suzette et glace vanille maison

Delicious butter crêpes are drenched in thick syrup made from caramelised fresh orange zest and Grand Marnier.  Home-made vanilla ice-cream accompanies this fun dessert!

 

Charlotte a la grenadine

A Charlotte is a classic French dessert, lined with homemade sponge cake and filled with an authentic grenadine mousse made from pomegranate.  Served chilled.

 

Café gourmand

Café gourmand

Six macaron biscuits; chocolate, vanilla, coffee, toffee, pistachio, hazelnut.  Served with a coffee of your choice. (gf)

 

Desserts 16

 

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