Menu | L'Ecorce Restaurant

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Starters

Roast cauliflower soup, Reblochon and lime mousse, walnut vinaigrette

19-

Veal of aneth pasta, Poached egg, Cream of girolle, Pomegranate and hazelnut

21-

Soufflé pita bread, Pulled wild boar, Red wine and lemongrass reduction, Roast butternut

22-

Marinate mackerel, texture of carrot, Yoghurt with seaweed, Citrus gel

22-

Dishes

Roll pie of beetroot, Paprika biscuit, Shallot, Comté cheese and pink berry sauce

31-

Roast skate wing, Pumpkin, Confit lentils, Ginger and miso butter

38-

Fish of the day, Chestnut humus, Confit parsnip, Herbs coulis, Emulsion of combawa and grilled bread

39-

Confit beef chuck, Cream of leek, Spinach, Potatoes chips, Foie gras sauce

39-

Venison fillet, Cream of mushrooms, Braised endive, Pear gel, Coffee sauce

44-

Desserts

Selection of cheeses from Bruand Fromagerie

14-

Apple tatin cigar, Milk jam, Whipped cream, Green apple sorbet

14-

Cream puffs, Blackberry cream, Grapefruit, Grapefruit and brandy sorbet

14-

Chocolate and mushrooms dessert, fir tree ganache, Brownie, Chocolate sorbet

14-