S U M M E R 2 0 1 5 The Unmissables of Barive Various ways of duck foie-Gras: Candied, poached in blackcurrant wine, in pepper roasted and artichoke39 Crispy turbot with wild mushrooms, creamy champagne sauce 46 Père André’s fillet of beef – Special 10th...
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S U M M E R 2 0 1 5 The Unmissables of Barive Various ways of duck foie-Gras: Candied, poached in blackcurrant wine, in pepper roasted and artichoke39 Crispy turbot with wild mushrooms, creamy champagne sauce 46 Père André’s fillet of beef – Special 10th birthday 44 Crêpes Suzette blazed at your table 13 Starters Fried frog’s legs and fried egg with celeriac 34 Confit of duck foie gras with apricot and rosemary 28 Tomato iced broth with sorbet and tomatoes in various ways 26 Carpaccio of turbot just a little smoky with summer truffle = 32 Fish Gambas “à la plancha”, risotto like a paella, juice of meat 36 Roasted bass fillet with girolles, mashed green beans and Riesling cream sauce 38 Pan fried red mullet with Timut pepper from Nepal, zucchini tian and salad of different kinds of carrots 34 “Sole Meunière”, mashed potatoes and spinach - Prepared at your table 40 Meat Braised veal shop, new potatoes, artichoke, tomato and girolles 38 Pigeon from Gué Farm with foie gras, thyme and hazel
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