Brandade. This is a Provencale dish made with ground cod (although we often use hake) olive oil and garlic. To this, a little pureed potato and a generous helping of whipped cream is added. Cooked in the oven for thirty minutes and then served in a ramekin with salad and wholemeal or white toast. Comfort food in any season!

 

Petit Sale. A classic Parisian bistro dish. Belly pork with puy lentils, shallots, carrots, celery and bouquet garni. Simple but delicious.

 

Slow Roast Pork. Roasted in the oven at a high temeperature for thirty minutes to encourage crackling then left to cook slowly all morning at a low temperature until the carving knife glides through it with little effort.. Served with red cabbage and apple and our sage and onion stuffing balls.

 

Confit of Duck. Seasoned legs of duck,  slowly roasted in their own juices and allowed to cool. Sauteed again before serving. This tasty dark meat just falls off the bone.

 

Boeuf-en-Daube. Slow pot roasted beef in a red wine and herb sauce. Served with seasonal vegetables.

 

Pan Fried Lamb Fillet. Marinated for twenty four hours and cooked with rosemary and garlic. Served with fresh seasonal vegetables.

 

Fish Cakes. Depending on the fish available, but usually consisting of a smoked and white fish or straight forward salmon.

 

Salade Tourangelle. Mixed dressed salad of lettuce, tomatoes, boilded egg and warm potatoes, finished off with goats cheese and our own rillons. A classic lunchtime dish from central France.

 

Garlic Mushrooms. Don't feel guilty about eating garlic in the middle of the day, just enjoy! A generous portion prepared using an old tourangelle recipe on a bed of fresh green salad.

 

Gratin Dauphinois. Creamy sliced baked potatoes with a golden crust, topped with bacon and mushrooms, served with fresh dressed salad.

 

Pasta with Meat Balls.  Made with pure ground pork, veal or lamb and seasoned with herbs, our meat balls are finally simmered in our tomato sauce and served on a bed of penne.

 

Fillet of Wild Sea Bass. Served with seasonal vegetables and a Noilly Prat sauce.

 

Rabbit Leg and Saddle. Served with a creamy Normandy cider sauce and sauteed apples.

 

 

1 Course only.................................................. £7.50

1 Course with a glass of house wine.........£10.50

2 Courses.........................................................£10.50

2 Courses with a glass of hous wine......... £12.50

 

 

 

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