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Menu of Gourmet Dishes from the Bistrot du Sommelier
2008-06-19





 
Suggestion of the Evening (final sitting at 10 p.m.)
 
Three “Complementary Savours” Menus
·Gourmet Sampling Menu €60 an encounter with emerging wines
Temptation Menu €75 tradition with an original touch
Prestige Menu €100 a world-class performance
 
PHILIPPE FAURE-BRAC
Meilleur Sommelier du Monde
 
JEAN-ANDRE LALLICAN  - his restaurant Chef
 
propose their Gourmet Meetings
with Three Menus, each with the following courses:
 
Amuse-Bouche
Starter
Main Dish
Cheese
Dessert
Each dish is accompanied with a 7-cl glass of wine.
Served at dinner for the whole table.
Surprise courses based on our menu and your tastes.
Please let us know if there is anything you do not wish to see on the menu
(e.g.: shellfish, mushrooms, variety meats, or any other ingredients)
 
Menu of Gourmet Dishes from the Bistrot du Sommelier
 
Starters

* Today’s Selection 15 *
*Aiguillettes of Salmon Trout Smoked Herring-Style, Charlotte Potato Salad with Chives 15*
Thin Slices of Lightly Seared Beef, Quick Barbecue Marinade, Marinated Sprouts and Vegetables 19
*Crisp Prawn and Basil Parcels, Fresh and Tangy Tomato Juice, Avocado Tartare 18*
Crab Remoulade with Green Apple and Horseradish, Chiffonade of Crunchy Fennel with Dill 18

*Home-made Poultry Liver Terrine, Arugula and Toasted Farmhouse Bread 15*
Salad of “Ravioles du Royans” with Artichokes and Tomato Confit, Balsamic Vinaigrette 17
Thin-Crust Puff Pastry Tart with Aubergine, Courgette and Thyme, served warm with Marinated Seasonal Mushrooms 17

 
Fish
* Catch of the Day 26 *
Roasted Sea Bream with Condiments, Bacon and Oyster Mushroom Fricassee, Arugula Pesto and a Citrus Reduction 30*
Grilled Tuna Medallions with Onion Compote, Fried Leeks with Kari Gosse, Pepper Jus Emulsion 29
*Scottish Salmon in a Crushed Hazelnut Crust, Potato Croquettes with Herbs and Peanuts, Liquorice-Infused Jus 28*
 
Meat and Poultry
* The Butcher’s Choice 26 *
Guinea Fowl Crépinette stuffed with Sh rimp and Satay Spices, Stir-Fried Vegetables with Ginger, Shellfish Jus 30
*Spice-Glazed Pork Belly, Panisse with Olives, Tomato Marmalade, Verjus Sauce 28*
Duo of Veal and Escalope of Foie Gras, Agria Potato Croustillants with Peas and Red Wine Sauce 30
 
Cheese selected by Alleosse €12
 
Desserts €12

* A Wink from the Pastry Chef *
Traou Mad with Raspberries, Bourbon Vanilla Chantilly, Sweet Lemon Coulis
Nectarine Wedges in a Spicy Marinade, Creamy Rice Pudding
*Strawberry Soup with a Splash of Red Wine, Basil Sorbet
*Pineapple Carpaccio, Tropical Sorbet and Mint Pesto
Assortment of Home-made Ice Cream and Sorbet
*Extra Bitter Chocolate Crème Brûlée with a Hint of Citrus

PLEASE REQUEST HOT DESSERTS AT THE BEGINNING OF YOUR MEAL
French Toasted Brioche with Caramelised Apples and Salt-Caramel Ice Cream
Pear and Golden Raisin Crumble with Créme Brûlée Ice Cream

 

It's a tradition! (see program )
Join us on Fridays in our wine cellar room for a table d’hôte featuring a winegrower.

Three-course lunch & five wines......€45
Five-course dinner & five wines….....€70

Wine tastings followed by a meal.
Reservations required


 
Menu for children under 12 comprising main course and dessert €14.
 
Because we are as selective in choosing our products as you were in choosing our restaurant,
we ask you to forgive us if a particular dish happens to be unavailable today.
   
The 2008 Summer Menu from the Bistrot du Sommelier
Service from noon to 2:30 p.m. and from 7:30 to 10:30 p.m