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ENTRÉES – STARTERS
BREAD AND BUTTER (V)
Sourdough or baguette served with whipped butter
CHARCUTERIE PLATE
Selection of cold cuts served with classic condiments
FISH TARTARE
Diced raw sh with cucumber and flavoured crème fraîche
SALADE DE BETTERAVES (V)
Organic beetroot salad with fromage frais, local berries and honey
PLATS PRINCIPAUX – MAINS
BAVETTE STEAK AU CAFÉ DE PARIS
Wagyu flank steak served with herbed butter sauce
FILLET DE SAUMON
Poached salmon served with champagne sauce, salmon roe and kombu
PURÉE DE POMMES DE TERRE
Creamed potatoes
GREEN BEANS (V)
Served with smoked yoghurt and mustard dressing
DESSERTS
LA BÛCHE DE NOËL (V)
Traditional Christmas cake of almond and raspberry
CRÈME CARAMEL (V)
Classic vanilla caramel custard
ENTRÉES – STARTERS
SALADE DE BETTERAVES (V)
Organic beetroot salad with fromage frais, local berries and honey
FISH TARTARE
Diced raw sh with cucumber and avoured crème fraiche
POTATO CROQUETTES (V)
Crispy potato croquettes served kohlrabi rémoulade
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PLATS – MAINS
Choice of
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PUMPKIN EN CROÛTE (V)
Baked pumpkin wrapped in shortcrust pastry, sauce à la citrouille and balsamic
BAVETTE STEAK AU CAFÉ DE PARIS
Wagyu flank steak served with herbed butter sauce
FILLET DE SAUMON
Poached salmon served with champagne sauce, salmon roe and kombu
DESSERTS
LA BÛCHE DE NOËL (V)
Traditional Christmas cake of almond and raspberry
CRÈME CARAMEL (V)
Classic vanilla caramel custard