| |
OUR MENUS AND CHART
|
 |
 |
|
Jean-Luc "Chef Euro Toques" Menus changes according to the seasons.
Our menus are priced net without drinks.
|
L'ANNEXE - "Bistrot à la Française"
|
MENU DU TERROIR "Menu of the Region" 38,00 €
|
|
Opening April 1st 2010
L'Annexe - Brasserie
Served the every lunch-time, (tuesday - saturday)
except weekends and public holidays.
Jean-Luc offers a traditional cooking
"Bistrot à la Française"
Menus 15,50€ - 22,00€ - priced net with drinks
Wine selection from Limoux & Malepère
Sumertime on a beautiful garden....
|
After 'Amuse-Bouche' - Appetizers...
Selection of starters,
Pigeon en croute with buttered cabbage and Melano Truffles
Foie Gras with the Muscatel from St Jean and its seasonal chutney
Anchovies of Collioure & Peppers Salad, Rancio vinaigrette
Oysters "Special Gillardeau" Raw or in Milk Shake
Selection of Mains,
Red Mullet, infused with peppers, touch of olive oil and sun bakek vegetables
'Cathar' Lamb layered with Aubergine, cooked in its own juices and Rosemary
My home made Cassoulet with five meats, including home made sausage duck
Veal Kidneys pan-fried with Maury rancio with mashed 'Mona Lisa' potatoes from Pays Sault
Gourmandise of the day of your choice are found on the dessert menu
|
MENU GOURMAND "Gastronomic" 53,00 €
|
DEGUSTATION " Tasting " 62 € - 117 €
|
After 'Amuses Bouches' - Appetizers...
Selection of starters,
Escalope of Foie Gras pan-fried and served with crispy melt in your mouth purple artichokes
Roasted Sweetbreads and Dublin Bay Prawn from Brittany, sauce 'Terre & Mer'
First Scallops of the season (Saint Jacques) from Normandy served with Risotto (Wild Rice from Marseillette)
Selection of Mains,
Gascon Veal chop gently cooked in a sautoir, creamed Ariège Morels mushroom
Rack of Lamb 'Pays d'Oc' covered with tapenaden sweet onions from Citou
John Dory cooked in a frothy Madras Curry sauce
Turbot braised with Endive Caramel
Slide Plate of Local Cheeses "matured Bethmal & farmhouse Goats Cheese" from Villelongue and The Carrus Farm, served with a 'confit' of wine from Caladroy and honey 'Pays Cathare '
Gourmandise of the day, your choice are found on the dessert menu
|
Discover my culinary influences from the South-East and influenced by the South-West of France, also taking into account seasonal choice, local availability and of course my inspirations and skills and creativity
A la Carte with Jean-Luc Desmoineaux
Served exclusively to the whole table
Feuilletés and Mignardises are carefully prepared and made in house
7 services - 62,00 €
8 services - 72,00 €
Wine and Meat tasting - 9 courses - 117,00 €
After the Appetizers Jean-Luc Desmoineaux and
Olivier Zavattin
(French Team wine-waiter since 1994 - UDSF)
Offer you 9 courses of selected wines and culinary delights
(Apéritifs, mineral water and coffee not included)
|
...Moderne & Pigeon A la carte...
|
|
Escallops of Foie Gras pan-fried with Fruits and Banyuls Caramel 27 €
Large Ravioli filled wirh 'Petit Gris' (snails) - Aigo Bulido Juice : 19€
A Wild Symphony of scallops 'Saint Jacques' 33 €
Monk Fish with 'Sagi' and Risoto 33 €
Crispy Dublin Bay prawns from Brittany with Chanterelles mushroomes 37 €
Thin Slices of Duck à la Limouxine with parmentier potatoes 24 €
Deboned Lauragais Pigeon cooked in two different ways with Fuji Apples 32 €
Slide Plate or Cheeseboard "Matured Bethmal, local Goats Cheeses" 13 €
Sweet selection from Jean-Luc, à la Carte 13€
Tasting Vegeterian Menu Experience - 39,00 € or 52,00 € - 3 or 5 services
|
|
|
|
|
 |
