Menus – Tremblay-en-France
Here is my menu for Christmas Eve
on 24 December.
For 90 euros per person excluding drinks.
Amuses bouches.
***
King crab avocado / light mango cream.
***
Escalope of duck foie gras with mushrooms, coulis of puy lentils.
***
Patience glacée.
***
Roasted Bresse capon, finely mashed robuchon with truffles, thin gravy.
***
Brie de Meaux with truffles.
***
Yule Log.
Here is the meal for the 31st of December.
For 150 euros per person excluding drinks.
Amuses bouches.
***
Salmon frivolity with caviar.
***
Carpaccio of scallops with truffles.
***
Patience glacée.
***
Filet of beef Wellington, fine truffle purée.
***
Mature cheese.
***
Year 2023 cake.
Discover our menus
Discovery Menu - 5 courses at €65
Unique Menu at €35 (Monday to Friday at lunch)
Menu at €48 (at night, on weekends and public holidays. Not available during the Salon de Villepinte)
Starters
Extravaganza salad (foie gras, confit gizzards, smoked and fresh duck breast) Green asparagus and crab chartreuse
Salmon and fresh goat cheese millefeuille
Main Courses
Red snapper fillet cooked in a bread crust with sepia ink
Pork fillet with caramel
Bresse chicken supreme with herbs
Desserts
Light millefeuille with salted butter caramel
Chocolate fondant
All-Lobster Menu at €78
Lobster bisque
Right claw
Left claw ravioli
Ice-cold delight
Lobster tail casserole
Ripened cheese
The Chef's dessert
Menu at €48
Starters
Mushroom risotto
Gravlax-style marinated salmon
Landaise salad
Main courses
Red snapper fillet with spring vegetables
Lamb shank with honey
Roasted guinea fowl supreme with thyme
Desserts
Light millefeuille with salted butter caramel
Seasonal fruit tart
Chocolate fondant
Surprise Tasting Menu
With 5 courses at €65
If paired with wines, €90
2 Starters
Ice-cold delight
1 fish or 1 meat-based starter
Ripened cheese
1 Dessert
With 8 courses at €90
If paired with wines, €130
2 Starters
Ice-cold delight
2 Main Courses
Ripened cheese
2 Desserts
The Menus are prepared by Chef Jean Baptiste Debreux himself
Starters
| Olympus salad (lobster, smoked salmon, foie gras) |
€24 |
|
Lobster ravioli, shellfish sauce |
€26 |
|
Sea bass tartare with caviar |
€24 |
|
Black truffle, artichoke and foie gras stuffed macaroni |
€24 |
|
Half-cooked foie gras ingot according to the Chef's inspiration |
€24 |
|
Pertuis asparagus fricasse, morels in yellow wine |
€24 |
|
Pata negra Belotta Grand Cru ham |
€28 |
Main Courses
|
Turbot back with bear's garlic |
€32 |
|
Sea bass fillet with asparagus |
€34 |
|
Sole fillets, tagliatelles with beluga caviar |
€48 |
|
Rossini-style beef fillet, truffle-flavoured puree |
€34 |
|
Roasted calf's sweetbread with spring mushrooms |
€32 |
|
Lamb rack in herb crust |
€34 |
|
Bresse chicken fillet with foie gras, morels |
€48 |
Duo Dishes
|
Roasted fish (according to availability) |
€80 |
|
Prime Black Angus beef rib, delicate truffle-flavoured puree |
€80 |
Cheeses
|
Some ripened secret cheeses |
€14 |
|
Truffle-flavoured Meaux Brie |
€19 |
Shellfish
|
Lobster from our fish tank prepared according to your taste (poached, grilled, roasted) |
€19/100g |
|
Lobster Thermidor |
€60 |
|
Grilled lobster |
€60 |
|
Lobster with organic vegetables, yuzu caviar |
€78 |
Desserts
|
Red berries puff pastry |
€13 |
|
Ilanka Grand Cru Valrhona chocolate soufflé |
€15 |
|
Selection of red berries, coconut sorbet |
€13 |
|
Ilanka Grand Cru Valrhona chocolate craquant |
€15 |
|
Seasonal fruit tart |
€13 |
|
Rum baba, cream |
€13 |