Klean!
Aperitifs to share
Suggestions
Dishes to share
Entrances
Dishes
Accompaniments
Les Cailles menu
Cheese
Interlude
Desserts
Wines by the glasses
Champagnes by the cup
Crèmants by the cup

La Cabotte

Aperitifs to share

Accras
(8 accras)
Diced parsley ham and Fallot mustard
CROQ ham Comté
Duck foie gras terrine and plum chutney
Red label snails with garlic butter and parsley
Cheese plate

Suggestions

Poached Arctic char fillet, variation of Laulau peas, and blackcurrant mead
Poached in a court bouillon flavored with blackcurrant leaves. Laurent Berger gardening in permaculture in Villy-le-Moutier.
Royal sea bream ceviche, tomato gazpacho with espelette pepper and lemon caviar
€ 5 supplement in the Les Cailles Menu

Dishes to share

Irish prime rib (Served for 2 people)
Rib or Entrecote according to arrival

Entrances

Gazpacho of peas, feta and bacon from Orce
A dozen label rouge snails with garlic butter and parsley
Poached Eggs and Meurette-Style Chardonnay Sauce
Burnt leek, haddock, candied egg yolk and citrus vinaigrette
Parsley ham, mustard cream and young shoots

Dishes

Almost veal, Iberian chorizo and toum condiment
Toum; Lebanese condiment made from mild garlic.
Farm pork belly confit with Fallot mustard, chimichurri and roasted vegetables
Chimichurri, Mexican spice blend.
Fish of the day, pan-fried quinoa, white miso butter and lemon caviar
Beef Bourguignon {Charolais} and mashed potatoes

Accompaniments

Small green: young shoots and vegetables
Mash potatoes

Les Cailles menu

Les Cailles menu

Menu at 40 € {cheese or dessert}

Menu at 45 € {cheese and dessert}

Entrance

Burnt leek, haddock, candied egg yolk and citrus vinaigrette

or

Gazpacho of peas, feta and bacon from Orce

or

Parsley ham, mustard cream and young shoots

or

A dozen label rouge snails with garlic butter and parsley

or

Poached Eggs and Meurette-Style Chardonnay Sauce

Dish

Beef bourguignon {Charolais} and mashed potatoes

or

Almost veal, Iberian chorizo and toum condiment

or

Farm pork belly confit with Fallot mustard, chimichurri and roasted vegetables

or

Fish of the day, pan-fried quinoa, white miso butter and lemon caviar

Cheese

Cheese plate

or

Faisselle ... fine herbs, red fruit coulis, honey or sugar

Dessert

Breton shortbread, diplomat cream with vanilla, and strawberries

or

Fresh and candied cherries, Mangaro chocolate emulsion and treetop pepper financier

or

Gourmet coffee (extra 3 €)

or

Flowing salted butter caramel cookie and vanilla ice cream (extra € 3)

20 minutes of preparation

Cheese

Cheese plate
Faisselle ... fine herbs, red fruit coulis, honey or sugar

Interlude

TROU BOURGUIGNON: Blackcurrant and Marc de Bourgogne sorbet

Desserts

Breton shortbread, diplomat cream with vanilla, and strawberries
Flowing salted butter caramel cookie and vanilla ice cream 20 minutes to prepare
Fresh and candied cherries, Mangaro chocolate emulsion and treetop pepper financier
Mangaro; Mangaro plantation chocolate 50% cocoa, Madagascar, from Maison Cluzel. Pepper from the tops, Vietnam with citrus notes.
Gourmet coffee

Wines by the glasses

White wines

Mâcon-Lugny "Les Charmes" white wine 2018 Domaine Quinte-feuille
Montagny 1er cru Les Coères 2017 Domaine S. Aladame
Saint Aubin 1er cru Murgers des Dents de Chien 2017 Domaine Larue

Red wines

Chassagne red wine 2017 Domaine Lamy
Nuits-Saint-Georges 2016 Domaine Confuron
Vosne-Romanée 1er Cru Les Chaumes François Confuron-Gindre 2017
Corbières red wine 2019 Château Pech-Latt

Rosé wine

Coteaux D'Aix en Provence 2019 E. Kurver

Champagnes by the cup

No product in this category

Crèmants by the cup

No product in this category