Les Bateaux Mouches

Aperitif and Appetisers

Starters

WARM LOBSTER "EN PAPILLOTE", FRAGRANT OLIVE OIL
GAZPACHO-STYLE TOMATO CAPPUCCINO
FINELY SCLICED SALMON MARINATED IN HONEY AND DILL
HOUSE DUCK FOIE GRAS, GRANARY BEAD AND A GLASS OF MONTBAZILLAC
SNAILS COOKED IN RED WINE WITH A PARSLEY CREAM

Main Courses

SPICE-GLAZED FILLET OF SEA BREAM
SAUTEED CHATEAUBRIAND STEAK, PONT NEUF POTATOES
"BATALLE" PORK TOURNEDOS, VEGETABLE FRICASSEE
VEGETABLES POT AU FEU
TUNA STEAK, CRISPY "PATA NEGRA" CHORIZO AND SLOW-COOKED RED PEPPER

Cheeses

PLATTER OF BRIE DE MEAUX with mixed green salad
GOAT CHEESE MIGNARDISE with mixed salad

Desserts

OPERA
PEAR AND SALT-BUTTER CARAMEL SQUARE
NOIR DE NOIR DOME, COFFEE "CREME ANGLAISE"
RHUBARB AND MARA DES BOIS STRAWBERRY COMPOTE
VERRINE OF LYCHEE SORBET, MANDARIN COMPOTE

Wines

CASTEL MOUCHE, l’Amiral old vines
AMIRAL DE BEYCHEVELLE, Saint Julien
SANCERRE BLANC, Chavignol

Non-alcoholic drinks: Sparkling grape juice (-3%); Mineral water; Fruit juice; Souillac Plum Brandy or Cognac; Coffee