À LA CARTE
ENTREES / STARTERS
Six large wild burgundy snails with homemade garlic butter
6 Crispy Prawns
Frog legs with garlic cream
Traditional french country pâté
Gratinated onion soup
Famous Bone Marrow
PLATS / MAIN DISHES
Chef's stew : Pork with prunes white rice
Half-cooked salmon also seaweed, sweet potato purée and salmon egg
Duck breast with honey sauce and vegetables
Beef steak with gratin dauphinois and vegetable
Steak tartare (Raw beef) with salad and french fries
800G Beef steak with marrow bone, gratin dauphinois.
Sweet potato gnocchi
Home Cheese-Burger, french fries
Milanese chicken breast, linguine and tomato sauce
Fresh salad marinated raw salmon, avocado and poached egg
DESSERTS / SWEET DISHES
Four cheeses
Apple and pear clafoutis
Half cooked chocolate cake with grape-rum ice cream
Fresh pineapple with ginger syrup
Floating island (vanilla custard with meringue)
French toast brioche with yogurt ice cream
Suzette crepes flambées with Grand Marnier
Coffee ice cream with expresso, coffee liquor and chantilly whipped cream
Egg custard with Caramel sauce
Coffee with five small surprise desserts
- GLACES - Vanille. Yaourt. Rhum-Raisin. Café. Caramel au beurre salé . - SORBETS - Framboise. Citron . Fraise. Mangue.
Far Breton with prunes
© Louvre Ripaille