The menu below is only an example, it changes according to seasons and the market
Historical ideal gourmet Menu
The Chef’s compositions frequently change.
Should some dishes be unavailable,
He will present a suggestion of the day
In accordance with this menu.
Glass of Champagne
***
Rock fish soup,
rouille sauce with garlic croutons
or
Norwegian smoked salmon
with mousseline potato and blinis
or
Duck foie gras
Jean-Loup Dabadie
or
Twelve snails from Bourgogne
***
Seasonal Arborio risotto Robert Hossein
or
Colbert hake with baked potato,
served with parsley and tartar sauce
or
Grilled gilt-head sea bream Charles Aznavour ,
Crusty-melting fennel, bouillabaisse juice
or
Veal kidneys with grains mustard,
macaroni cheese topping
or
Half of roast chicken
with Provence herbs
***
Pastries of the day
***
(1/2 bottle per person)
According to sommelier’s advice
***
(1/2 bottle per person)
***
Miniature pastries
The menu below is only an example, it changes according to seasons and the market. The Idéal Gourmet's menus always include at least drinks, starter, main course, dessert, a bottle of wine for 2, a bottle of water for 2 and coffee (except brunch where menus are specific).