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EVERY WEEK SPECIALS ON THE BOARD |
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Our Steack Tartare |
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Maybe the Best in Shanghai |
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Soups |
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Soupe de Poisson et sa Rouille |
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Fish soup with croutons, garlic and cheese |
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Soupe a l'Oignon |
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Onion soup with croutons and cheese |
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Soupe du Jour |
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Soup of the day |
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Salads |
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La Baltique |
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Smoked salmon, tabbouleh |
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La Lardon |
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Salad, sauteed bacon, poached egg |
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La Chevre |
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Salad, hot goat cheese on toasts |
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Foie Gras |
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Chaud et Froid de Foie Gras |
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Pan fried and cold goose liver |
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Foie Gras Poele, Sauce Mangue |
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Pan fried goose liver with mango sauce |
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Foie Gras Maison Cuit au Torchon |
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Home made goose liver |
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Trio de Foie Gras et son Verre de Jurancon |
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Pan fried, home made and carpaccio goose liver |
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with glass of Jurancon |
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Starters |
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6 ou 12 Escargots de Bourgogne |
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6 or 12 snails in a shell with garlic butter |
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Cassolette d'Escargots aux Lardons |
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6 snails in a casserole with bacon |
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Oeuf Cocotte aux Champignons et Foie Gras |
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Poached egg with mushroom and goose liver |
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Assiette de Cochonaille |
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Parma, San daniel and Serano Ham |
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Cassolette de Fruits de Mer au Safran |
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Seafood casserole in a saffron sauce |
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Vol au Vent de St Jacques aux Poireaux |
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Scallops in a vol au vent, leeks and cream sauce |
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Chipirons au Vin Blanc |
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Sauteed squid in white wine sauce |
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Saumon Fume et ses Blinis |
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Smoked salmon with blinis |
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Fishes |
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Filet de Truite a la Grenobloise |
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Trout filet with caper, tomato and croutons |
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Papillotte de Saumon aux St Jacques |
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Steamed salmon with scallops |
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Gratin de Merlu aux Fruits de Mer |
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Hake gratin with seafood |
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Meat |
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Cote de Boeuf Grillee aux Herbes pour 2 personnes |
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1.400kg grilled beef bone with herbs for 2 persons |
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Filet de Boeuf Rossini |
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Beef filet in a goose liver sauce |
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Entrecote Grillee Sauce Poivre, Bearnaise ou Roquefort |
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Grilled rib eye, Pepper, Bearnaise or Roquefort sauce |
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Cote de Veau Normande |
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Veal chop in a mushroom and Calvados sauce |
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Confit de Canard Poele a l 'Ail, Pommes Bearnaises |
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Duck confit with garlic and potatoes |
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Magret de Canard a la Mangue |
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Duck breast in a mango sauce |
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Carre d'Agneau a la Provencale |
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Rack of lamb in Provencal sauce |
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Poulet Cocotte Grand Mere |
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Grilled chicken in a mushroom and bacon sauce |
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Menu Le Simplet |
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Choice of 3 starters |
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3 Main courses |
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3 Desserts |
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Not served after 21h30 |
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Menu Le Gargantua |
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Foie Gras Maison |
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Home made goose liver |
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6 Escargots de Bourgogne |
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6 Snails in shell, garlic butter |
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Pave de Bar aux Capres |
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Sea Bass in capers sauce |
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Magret de Canard aux 5 epices |
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Duck breast with 5 spices |
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Fondant au Chocolat |
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Chocolate fondant |
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Menu to be served by table |
