Restaurant La Remise Menus

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


- Menu d'Hiver at 45 euros per person for Four course -

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Choice of starters

Peas, spring onions & mint velouté with a homemade brioche

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

 

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Choice of main course

180 gr beef bavette with a choice of side & sauce

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

 

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Cheese from the region

 

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Choice of desserts

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

Homemade selection of ice creams and sorbets with a Speculos crumble 

 


- Menu Remise at 59 euros per person for Four signature course -

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Choice of starters

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

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

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

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Choice of Main course

Beef filet 150 gr with a choice of side & sauce (supplement of 6 euros)

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

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

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Cheese from the region

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Choice of desserts

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

Goat cheese Chantilly, compressed apple & textures of beetroot

Rice pudding soufflé, raspberry jam & raspberry ripple ice cream

 

Morgane & John look foward to welcoming you at La Remise

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-  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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