02 31 51 25 25
Glitzernde Spiegel, alte Kamine, uralte Wandtäfelungen … im eleganten, majestätischen Speisesaal glänzt wirklich alles. Die gastronomische Küche mit Speisen von Land und Meer unseres Küchenchefs Didier Robin bietet echte Delikatessen, exquisit durchflutet von den Jahreszeiten der Normandie und allen Reichtümern des Calvados; und sie wird noch überhöht von einer raffinierten, urgemütlichen Stimmung mit sanfter Musik. In vollem Einklang dazu versteht es unser Kellermeister bestens, im reich bestückten Keller unter unseren Spitzenweinen genau die richtige Flasche auszuwählen.
Starters | |
| DUCK FOIE GRAS 22.00 € Half cooked with Tahitian vanilla, celeriac and pear chutney with mace, accompanied by a glass of wine “Selection of our sommelier BLUE LOBSTER and CRAB 25.00 € Marinated medallion of lobster served with saffron crab consommé SCALLOPS AND DUBLIN BAY PRAWNS 28.00 € Cooked with Ottogi breadcrumbs, parsnip julienne and granny smith apple ASNELLES OYSTERS N°2 21.00 € Steamed oysters wrapped in Bayeux’pork bacon on a bed of pureed Tarbais beans,garlic soup SALAD MEDLEY 15.00 € Salad leaves, vegetable julienne, hazelnut vinaigrette |
|
Fish and Meat | |
| FISH availability subject to arrival of fish COD 29.00 € Roasted loin of cod in seaweed butter, flakes of black and white marinated radishes with pink peppercorn, honey and soy glazed Créances’carrot MONKFISH 42.00 € Blanquette of monkfish medallions, pearl onions, lightly steamed celery sticks SEA BASS 44.00 € Gently steamed back of sea bass, “Ratte” potatoes with a truffle juice vinaigrette, shredded frisée, red cabbage compote MEAT all meat products are of French origins VEAL 38.00 € Semi braised veal filet mignon, Jerusalem artichoke purée, potato terrine with Savoy Beaufort cheese and Bayeux pork bacon LAMB 40.00 € Rack of lamb with wasabi sesame seeds, wok fried spring vegetables with ginger BEEF 42.00 € Pan-seared beef fillet, “Annabelle” potatoes served with a duck foie gras tajine, polenta cakes |
|
Desserts | |
| THE CIGAR 13.00 € Pure arabica light mousse and grand cru chocolate « Macaé » served with an Irish coffee my way PASSION FRUIT SOUFFLE 13.00 € Coconut milkshake and mango ice cream THE CUBE 15.00 € Chocolate crèmeux, heart of pistachio cream, milk chocolate tuile APPLE IN GLASS CUP 12.00 € Raisins served in a Calvados jelly, candied apple, vanilla espuma |
|
Menu Cheneviere | |
| MENU CHENEVIERE 35.00 € ( served only from Monday until Thursday) LA MISE EN BOUCHE SCALLOPS Cooked with Ottogi breadcrumbs, parsnip julienne and apple granny-smith OR CUTTLEFISH Slow-braised cuttlefish, with creamy spelt risotto and chanterelle mushrooms, crustacean juice RED GURNARD Roasted with wasabi sesame seeds, creamy Jerusalem artichoke, lightly steamed celery sticks OR BEEF Pan-seared sirloin steak, “Annabelle” potatoes served with a duck foie gras tajine, polenta cakes CHEESE TROLLEY (supplement of 8.00 €) Sélection of our master cheese makers OR APPLE IN GLASS CUP Raisins served in a Calvados jelly, candied apple, vanilla espuma |
|
Menu au fil des saisons | |
| MENU AU FIL DES SAISONS 50.00 € LA MISE EN BOUCHE ASNELLES OYSTERS N°2 Steamed oysters wrapped in Bayeux’pork bacon on a bed of pureed Tarbais beans, garlic soup OR DUCK FOIE GRAS Half cooked with Tahitian vanilla, celeriac and pear chutney with mace Apple sorbet and Calvados Brandy COD Roasted loin of cod in seaweed butter, flakes of black and white marinated radishes with pink peppercorn, honey and soy glazed Créances’carrot OR VEAL Semi braised veal filet mignon, Jerusalem artichoke purée, potato terrine with Savoy Beaufort cheese and Bayeux pork bacon THE CHEESE TROLLEY Selection of our master cheese makers LE PRELUDE AU DESSERT THE PEAR CYLINDER Preserved pear, yellow lemon soft cream, speculoos ice cream |
|
| English version 
| Versión en español 
| Русская версия 