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TARIFFS HOTEL
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Chambre Standard :
Bath or Shower – WC – TV – Telephone
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1 person
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64.00 €
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2 persons
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67.00 €
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Half-Board ( per day, per person)
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72.00 €
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Chambre Deluxe :
Bath– Shower – separated WC – TV – Telephone – Living-room
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1 person
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87.00 €
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2 persons
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90.00 €
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Half-Board ( per day, per person)
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82.00 €
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Additional Bed
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12.00 €
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Breakfast
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11.00 €
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Some of our rooms have air-conditioning
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MENU CARD
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These Menus are not the current menus, but only examples.
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26.00 Starter, Dish, Dessert
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31.00 Starter, Dish, Cheese, Dessert
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Tomatoes and Courgettes Tartlet with Goat’s Cheese
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or
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Haddock and Leek Fritters with Curry Cream
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or
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Beef Terrine with Foie Gras, Red Cabbage and Rémoulade
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or
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Duck Carpaccio, Italian style
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********
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Fried Onglet of Beef with Shallots Confit
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or
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Roast Cod Fish with Herbs Butter
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or
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Braised Suprême of Young Guinea Fowl, Paysanne style
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or
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Today’s Special
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********
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Cheese Tray
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or
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Hot Goat’s Cheese Salade
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********
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Dessert
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43.00
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Foie Gras Terrine with Morels
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or
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Roast Scallops with Passion-fruit sauce
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or
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Asparagus with Smoked Salmon Butter and Chervil
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********
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Fried Fillet of Pike Perch, Carrots Velouté and Balsamic Juice
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or
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Roast Best Neck of Veal with Boletus, Port Juice and Truffled Oil
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or
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Stuffed Rabbit Saddle with Crayfish, Puff Pastry with Morels and Green Asparagus
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********
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Cheese Tray
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or
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Hot Goat’s Cheese Salad
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********
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Dessert
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52.00
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Salad of Veal Sweetbreads and Langoustines, Fine Herbs Sauce
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********
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Lobster with Vanilla Butter
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Young Pigeon Pays de Racan with Stewed Sweet Onions
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********
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Cheese Tray
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ou
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Hot Goat’s Cheese Salad
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********
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Dessert
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The Starters
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Foie Gras Terrine
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19.00
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Salad of Lobster and Duck Gizzard, with Truffled Oil
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24.00
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Scallops Carpaccio with Citrus Juice
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18.00
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Potato and Foie Gras Pie
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20.50
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Snails, Frog’s Legs, Porks’ Trotters and Boletus in Cocotte
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21.00
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Crisp Fried Langoustines and Artichokes, with Herbs Velouté
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21.00
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The Fish Dishes
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Vanilla Lobster Stew
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32.00
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Roast Turbot, with Green Lemon Butter
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22.00
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Scallops with Foie Gras and Boletus Coulis
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24.00
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Pike Perch with White Butter Sauce
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21.00
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The Meat Dishes
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King Platter of Foie Gras
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28.00
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Fillet of Lamb with Cardamome Sauce
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22.00
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Young Pigeon Pays de Racan with Candied Lemons and Dates
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23.00
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Fried Escalope of Foie Gras, with Old Banyuls Sauce
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25.00
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Braised Veal Sweetbreads, with Gingerbread Sauce
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28.00
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Cheese Tray
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11.00
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