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

16€

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

18€

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

14€

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

14€

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

19€
   

To Follow

 

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

32€

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

28€

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

23€

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

19€

To Finish

 

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

13€

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

12€

Rice pudding soufflé, raspberry jam & raspberry ripple ice cream

14€

Homemade selection of ice creams and sorbets with a Speculos crumble

10€

Goat cheese Chantilly, compressed apple & textures of beetroot

 

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

 
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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