A La Carte


The dishes and ingredients can vary on the day according to products quality, thank you for your understanding

To Start


Pan seared Atlantic scallops, white beans cassoulet, roasted chorizo & chorizo foam


Tasting of carrot, Heritage carrots, in crisps & purée, cardamom yogurt espuma, pumpkin seeds, mustard salad & honey dressing


Home smoked Red Label Scottish salmon, pickled carrots, eas, rye bread crostinis & new potatoes


Dry-aged beef consommé, Marmite brioch & seaweed butter


Homemade foie gras torchon, pain d’épices, poached kumquats & clementine sorbet


To Follow


Cèp italian raviolis, panfried mushrooms, cèp sauce & shaved winter truffle


Tasting of pork: filet, confit belly, puffed skin, potato gratin, caramelized onions, petits pois, baby leeks & Normandy cider jus


52°c cod filet, petit pois, baby gem, shallot & mint broth


Duck filet, Butternut squash, beetroot potato purée, broccoli, mini fennel & raspberry vinegar jus


To Finish


Modern version of the Mont-Blanc, vanilla parfait, chestnut cream, Italian meringue & sherbet


Chocolate sphere, dark chocolate mousse, griottine, black cherry sorbet & flambé Kirsch


Orange & Grand Marnier soufflé with a crème fraîche ice cream


Pineapple tart, passion fruit curd, citrus fruits, roasted pink peppercorn pineapple sorbet


Homemade selection of ice creams and sorbets with a Speculos crumble


Cheese from the region, seasonal fruits chutney served with grapes & Cheese from the region, seasonal fruits chutney served with grapes & celery 14€ 

“Chef’s Tasting Menu” for the table, 6 course for 85 € per person

A Menu created according to the A La Carte & the Chef’s inspirations.

A Menu following your allergies & special dietary requierements.

A Menu like a story to make you discover La Remise’s cuisine.

We love to work with fresh and seasonal products that we cook on site at la Remise  

Morgane & John look foward to welcoming you at La Remise



-  February hours  -

Lunch from 12.00 to 14.00

Dinner from 19.00 to 21.00

 Closed on  Monday 5th February


Make a reservation  +33 (0)4 50 34 06 96


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