A La Carte


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

To Start


Seasonal white and green asparagus from France, hollandaise mousse, textures of grapefruit & poached quail egg


Cointreau marinated foie gras au torchon, confit kumquat, pain d’épices & kumquat syrup


Winter mushroom consommé, hazelnuts, black olive powder & homemade truffle brioch


Maple cured Scottish Red Label smoked salmon, whisky gel, apple, radish, shallots salsa & crostini of dark bread


« Simmental » beef fillet Carpaccio, parmesan tuile, pickled vegetables, truffle dressing


To Follow


Deconstructed beef Wellington: Simmental beef filet, foie gras, duxelle & puff pastry with smoked pomme purée, spring vegetables and shallot jus


52°c water bathed cod & seared scallops, textures of cauliflower, brique tuile & poached potatoes in Saffron


52°c sous-vide poached rainbow trout, Gremolata pomme purée, winter greens & sorrel espuma


Homemade wild mushrooms raviolis with white beans, spring vegetables & truffle cassoulet


To Finish


Banana & tempered chocolate revisited mille-feuille, peanut butter ice cream & salted caramel sauce


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


Rice pudding soufflé, raspberry jam & raspberry ripple ice cream


Homemade selection of ice creams and sorbets with a Speculos crumble


Goat cheese Chantilly, compressed apple & textures of beetroot


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

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

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



-  SpringHours -

Lunch from 12.00 to 14.00

Dinner from 19.00 to 21.30

Closing at 2&;00 on Sundays


Closing days:

Monday 3rd April, Monday 1àth April, Tuesday 18th April, Wednesday 19th April & Monday 24th April


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


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