The menu below is only an example, it changes according to seasons and the market
ideal gourmet - Au Depart Menu
A glass of champagne
Appetizers
***
Crumbs of crab from our coasts, natural seasoning,
Sauté gambas and a sting of vinaigrette
or
Large prawns in ravioli on bed of spinach
Crayfish coulis
***
Monkfish on eggplant caviar
Peppered artichokes and flavours of curry
or
Stuffed boned quail dodine,
Mini spring vegetables
Emulsion of rattes potatoes from le Touquet,
Vitelotte potato chips
or
Farm rabbit with bacon, oven baked,
Flemish style red cabbage,
The wine grower’s potatoes
***
Poached apricot in a gratin,
Refreshed by rhubarb sorbet
or
Peach, yellow melting, white in slices,
Vanilla sorbet and lime sauce
***
(½ bottle per person)
In perfect harmony
According to sommelier’s advice
***
(½ bottle per person)
***
Delicacies