Tous nos plats sont confectionnés maison & avec énormément d'amour =) Vente à emporter -15% sur la carte. Nous travaillons avec des produits frais et de qualités. Il peut parfois y avoir des ruptures de produits. Merci d'être compréhensif et de rester courtois.
Le carpaccio est inventé en 1950 ou 1963 par le chef Giuseppe Cipriani, fondateur du Harry's Bar sur le Grand Canal, près de la place Saint-Marc, de Venise, pour sa cliente, la comtesse Amalia Nani Mocenigo, à qui son médecin conseillait de manger de la viande crue. Le nom du plat est inspiré par la couleur rouge de l'œuvre du peintre italien, Vittore Carpaccio, couleur qui rappela au chef, lors d'une visite à une grande exposition à Venise, la couleur des fines tranches de bœuf dans l'assiette de sa cliente.
アレルゲン一覧le cromequis d'origine polonaise était un met de choix sur les tables des nobles de 1820 à la fin de la seconde guerre. Composé de pommes de terre farcie de canard de foie gras et servie sur une sauce a l'orange.
Faites façon asiatique
アレルゲン一覧Le boudin blanc est sous sa forme actuelle au moins depuis le XVIIe siècle3. Il semble pourtant remonter au Moyen Âge où l'on avait l'habitude de manger avant le repas de Noël une bouillie faite de lait, de mie de pain, de graisse, de fécule, et parfois de morceaux de jambon ou de volaille bouillis. Mais ce n'est qu'au siècle des Lumières qu'un cuisinier, resté anonyme, eut l'idée de servir cette préparation en la rendant plus consistante, dans du boyau de porc afin qu'elle soit digne d'être servie à des tables nobles lors du repas de Noël Notre version revisité est faite entièrement de volaille parfumé de cèpes accompagné d'une sauce au champignons
アレルゲン一覧Marmite composé de cabillaud, rouget coque moule écrevisse. Pépinette - Nom commun Pâte alimentaire à base d'avoine ou de semoule de blé dur et d'œufs, en forme de grain de riz.
アレルゲン一覧Le nom de ce morceau de veau vient du fait qu’il contient un os en forme de T. C’est un morceau très recherché par les amateurs de viande. La pièce entière pèse aux alentours de 320 g ,
Brie de Meaux, Pond l'évêque, bleu d'auvergne la composition est susceptible de changer
アレルゲン一覧En Angleterre, la crème anglaise s'appelle Custard, elle est très épaisse et servie chaude. Alors que les français la font liquide et est servie froide. Et lorsque les anglais la consomment à la française, ils appellent cela la French Cream.
アレルゲン一覧Servie avec un sorbet à la mangue
アレルゲン一覧Le coeur coulant au chocolat de Michel Bras arrive sur les tables du restaurant familial de Laguiole en 1981. Si certains convives ont d'abord cru à une bienheureuse erreur de cuisson, le coulant au chocolat est le résultat d'une longue réflexion.
アレルゲン一覧Faite de manière traditionnelle sans gélatine, attention elle peut vous déclencher des cris qui peuvent surprendre les tables d'a coté
le trao mad est un biscuit breton à la fleur de sel
アレルゲン一覧Entrée + plat + dessert = 20,90€ Uniquement le midi ( hors week end & jours fériés)
20,90€Neither hard, nor soft, nor shelled, a “perfect” egg has a very particular texture obtained thanks to a very precise cooking temperature of between 63 and 65°. Thus, the white remains translucent and very slightly firm, while the yellow is creamy. It is to the physico-chemist Hervé This that we owe this "invention" following his studies on the coagulation temperatures of white and yellow.
gravlax is a preparation from northern European countries of marinated or even dried fish by the presence of salt, sugar and aromatic herbs in contact with the cold fish
Nettles squash seeds dandelion pesto, pansy. Nettles have been used since the dawn of time. Their leaves were consumed during famines for their nutritional qualities and their richness in minerals. As a poultice, the leaves were applied to tone the skin and scalp and stop small bleeding. The aerial part, for its part, was traditionally used to revitalize and detoxify the body and stimulate lactation. The roots were used to combat diarrhea and allergic asthma while the seeds were consumed for their aphrodisiac properties and to treat stomach pain. As an infusion, the leaves and roots are used to prepare a nettle herbal tea. More rarely the seeds (fruit).
the Ronde des Foies Gras, the thirtieth edition of which, will be organized on the weekend of October 7 and 8, 2023. A 25 km race, solo or in pairs, on foot and by bike. So far, so good. Just classic. Except that it's not enough to run and cycle. You also have to eat. And as we are in the Gers, we are not going to be satisfied with a small salad or a 0% white cheese. No, the participants will stop at seven farms: En Bouteille, Au Parc, Empluhaut, Le Loudet , the Barthes, En Pellet and l’Estanque. And each time, we will hand them foie gras toasts (among other things). All with groups that will help digestion with their music. And why not in disguise? Some people sometimes dare to go for the poultry look…
Braising, in the kitchen, is a cooking technique consisting of long cooking over low heat of food in a closed container, as in stewing, in a little more or less flavored liquid. Unlike stewing, the elements are seared beforehand, i.e. browned on all sides in a very hot fatty substance.
Why do curries have different colors? It all really depends on the type of chilli used in the preparation of the curry paste. For example, a red curry will contain more chili powder, while a yellow curry – the most popular – is made with turmeric. Finally, the green curry will put more emphasis on the basil.
The shell season runs from October 1 to May 15. The fishing period is very regulated. It is prohibited to fish for shells less than 11 cm. Don't look for coral in the shells of Saint-Brieuc Bay because there isn't any!
confit duck legs originated in Gascony, France, several centuries ago. Maturing slaughtered ducks in salt and braising them in their own melted fat made it possible to preserve them over the winter. While duck confit is a once-in-a-lifetime luxury, back in the day, duck confit was an essential means of sustenance during the winter months. The term “confit” comes from the verb “confire”, which means “to preserve”. The term is often associated with preserving meats, such as duck, in their own fat, but fruits and other sweet foods cooked slowly with added sugar to preserve them can also be confit (jam). You can also preserve vegetables by cooking them slowly covered in oil.
Tiramisu (from the Italian tirami sù, literally “pick me up”, “cheer me up”, “give me strength”) is a traditional pastry and dessert in Italian cuisine. A much naughtier version of this translation exists but of course you will never hear it told in my establishment.
アレルゲン一覧The story of the Pavlova would have started in 1926 to be exact. According to biographer Keith Mooney, it was a young pastry chef from Wellington who fell in love with the dancer Anna Pavlova who made the first pavlova in New Zealand, the meringue being as light as the dancer's tutu. But this is where it gets complicated... Other Australian sources attribute the paternity of the dessert star to chef Bert Sache. The latter would have been at the origin of the first pavlova recipe in 1934 at the request of Elizabeth Paxton who then wanted to add a light, elegant and original dessert to the menu of her restaurant in Perth. We came close to a diplomatic incident in 2007 when a New Zealand advertising campaign listed the cultural appropriations Australia had demonstrated at the expense of New Zealand. And it is the excellent meringue dessert with red fruits that is the star of this advertisement and at the origin of this discord! However, after proclaiming and claiming the paternity of the pavlova all his life, Bert Sache finally admitted in 1973 that his pavlova recipe was rewritten and taken from an original New Zealand recipe. The writings and testimonies therefore lean towards a pavlova originating from New Zealand, although it has also become more democratized thanks to Australia.
アレルゲン一覧Crème brulée was already offered on the table of kings but at the time it was burned with a hot iron over a flame like a horseshoe.
The history of Pavlova would have started in 1926 to be exact. According to biographer Keith Mooney, it was a young pastry chef from Wellington who was madly in love with the dancer Anna Pavlova who created the first pavlova in New Zealand, the meringue being as light as the dancer's tutu. But this is where it gets complicated... Other Australian sources attribute the paternity of the dessert star to chef Bert Sache. The latter would have been at the origin of the first pavlova recipe in 1934 at the request of Elizabeth Paxton who then wanted to add a light, elegant and original dessert to the menu of her Perth restaurant. We came close to a diplomatic incident in 2007 when a New Zealand advertising campaign listed the cultural appropriations that Australia had made at the expense of New Zealand. And it is indeed the excellent meringue dessert with red fruits which is the star of this advertisement and the origin of this discord! However, after having proclaimed and claimed the authorship of the pavlova all his life, Bert Sache finally admitted in 1973 that his pavlova recipe was rewritten and taken from an original New Zealand recipe. The writings and testimonies therefore lean towards a pavlova originating from New Zealand although it has also become popular thanks to Australia.
Vin bio bien équilibré
Vin puissant, équilibré, complexe mais élégant
Vin à la fois puissant & généreux
Idéal en apéritif, vin fruité avec des notes de pêche & d'abricot
Vous y trouvez des arômes de fleurs blanches, comme l'aubépine ou l'acacia. Vins Minéral & harmonieux
Le Roseberry est un Rosé issue du cépage Malbec du château la grezette. Note de fleurs & de fruits rouges idéal à l'apéritif, des poissons ou des volailles Médaillé d'or 2022
Orange, mangue, fraise, pamplemousse ou ananas
Menthe, grenadine, fraise, pêche, citron, orgeat
Idéal en apéritif, vin fruité avec des notes de pêche & d'abricot
côte de gascogne moelleux
domaine Le verger Alain geoffroy
Café, kahlua, vodka & sirop de sucre
Rhum ambré, cointreau, sirop d'orgeat, citron vert pressé
Campari, Dolin rouge et blanc et eau gazeuse
Liqueur de pêche, Rosé la maurette côte de provence & limonade
Soho , triple sec , jus de mangue rallongé au procecco
- tequila - triple sec - jus de citron
Cocktail à base de: Tequila, jus d’orange, jus de citron et grenadine
Cocktail à base de : Whisky , triple sec, sirop de sucre et jus de citron
Rhum ambré, coca cola , citron vert
Le célèbre Cocktail de "Sex & the city" à base de vodka, triple sec, jus de cranberry & jus de citron
Cocktail légèrement relevé. Gin beefeater, triple sec, gingerbeer, saké à la rose & quelques gouttes de tabasco
Célèbre cocktail du Film "Cocktail" de Roger Donaldson à base de rhum blanc, triple sec, curaçao bleu, jus de citron, sirop de sucre de canne, jus d'ananas
Gin Otso , jus de pamplemousse, miel, thym & top de champagne
Mocktail composé de jus de fraise, perrier, jus de citron & de feuilles de menthe
Sirop de coco, jus d'ananas & perrier
Jus de cranberry, jus de pamplemousse, citron vert pressé & concombre
Mocktail à base: De jus de fruits de la passion, jus de citron, jus d’ananas, grenadine
Cassis, mûre, pêche ou framboise
Orange,tomate,abricot, pomme, pêche de vigne
Bière blonde de la brasserie rabourdin
Bière amer Bière Du pays briard
Assemblage de trois single malts français 100% orge maltées non tourbée finition en fût de prune. Un whisky très parfumé au note d’abricot & de prune
Gin du pays basque espagnol Des arômes d’épices douces équilibrés par une légère acidité en fin de bouche, note d’anis
Gin frais et floral avec des notes de menthe sauvage, cardamome, baie de genièvre
Tout nos thés & infusions proviennent de la brûlerie de meaux