Menu Lanouaille
Salad of gizzard confit, and foie gras shavings with a raspberry vinaigrette
Salmon terrine with spring vegetables and a tomato coulis
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Slow cooked beef and carrots, with potato purée
Pork cheek braised in pineau des Charentes
Haddock fillet on a bed of mushroom duxelles, with a chive whipped butter
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Imperial style rice pudding
Vanilla crème brulée with a vanilla biscuit
Pistachio Moelleux with an Amarena cherry sorbet
Menu Segur
Warm goat cheese tart, a mix of organic vegetables and sun-dried tomatoes
Smoked duck breast with melon, mixed salad leaves and berries of the season
Dordogne style fish paté with herbs, red onion chutney and Marie Rose sauce
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Chicken breast filled with organic seasonal vegetables and herbed jus
Pork tenderloin with liquorice and roasted Duchess potatoes
French style fish pie with bacon tuile
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Chocolate fondant and praline biscuit
Périgord strawberries, fromage blanc homemade ice-cream and crispy tuile
Bourbon vanilla and chocolate Charlotte
Menu Plaisance
Skate tartare dressed in tomatoes, gourmet vinaigrette and trout roe
Bruschetta with aubergine caviar, Parma ham, spring leaf salad, and mango julienne
Foie Gras mi-cuit paté with fig jam and a balsamic glaze
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Confit de canard with ceps and Port wine sauce
Baked ’papillote’ of sea bass, beef jus and roasted garlic cloves
Ballotine of Plaice with steamed cockles
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Strawberry cake, with a passion fruit coulis and nougatine
Rum infused almond cake, with a red berry chutney and homemade vanilla ice-cream
Walnut tartlet with whipped cream
Menu Durantie
Dill marinated salmon, violet infused mustard and citrus fruit
Panfried foie gras with Montbazillac wine, pear fondant and crumble
Perch filet blinis cooked in Guérande salt, celery and fennel with a citrus cream
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Fillet of cod with an almond crust, vanilla infused jus
Organic Guinea fowl breast, mushrooms and hazelnut duxelles, and a pea velouté
Roasted duck breast with a honey glaze
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Frozen soufflé with Grand Marnier liqueur
Light lemon tart with mini meringues
Layers of Hazelnut meringue filled with a raspberry mousse
Menu Imperial
Filo wrapped langoustine with spices, and a sweetened vinegar reduction
Gratinated Zander quenelles with oyster mushrooms and whipped butter
Lobster medallions on a medley of cucumber and mango with a basil foam
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Slow cooked deboned rack of lamb marinated with lime served with its jus
Rossini Tournedos with a Bergerac wine sauce.
Roasted monkfish with langoustines, and a lobster bisque flavoured with coconut
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Chocolate dome, with a salted caramel mousse
Strawberry and lime zest macaron
Coconut fondant, chocolate sorbet and shavings
