Executive Chef
Serge Gouloumès, One Michelin Star
Restaurant Manager
Mr. Fabien Fréjou
A La Carte
From Wednesday evening to Sunday lunch inclusive
*
Pleasures for the Palate
Candille foie gras tatin with Armagnac - €39
King crab finger, cucumber transparence, sauce grelette with vodka, sliced radish and fennel with southern herbs - €40
Early white asparagus en surprise of morel mushrooms, Tio-Pepe cappuccino - €38
Petit gris snails in green and white, crispy Ratte potato mousseline, garlic blossoms and flat-leaved parsley - €34
Open-face crayfish ravioli, cream and green pea marbles, red curry cappuccino - €36
*
Riches of the Sea
Langoustines steamed with jasmine, mango and crisp vegetable salad with basil - €60
Demi-sel line-caught pollack, razor-shell with fennel and Iberian ham, jus de mer with Pensato lemon olive oil - €48
Monkfish gigot cooked on the bone, grilled asparagus and woodland cromesquis with parmesan,
jus de rôti with aged balsamic vinegar - €55
Grilled local catch of the day, served with crisp vegetables with basil or grilled asparagus with parmesan - €11 per 100 gr
Sauces: Vine tomato sauce vierge with southern olives or jus de volaille flavoured with balsamic vinegar
*
Spoils of the Land
Poached loin of sucking pig glazed with Arabica coffee, aubergine en surprise, fava bean and mint salad - €54
Sirloin Chateaubriand cooked at low temperature and served rare, onion pastilla with Meaux mustard - €58
Boneless breast of farm guinea fowl cooked in vin jaune, French-style garden peas and artichokes in morel cream sauce - €50
Our Menus
The Roller Coaster
Menu - €120
Appetiser
*
Candille foie gras tatin with Armagnac
*
Open-face crayfish ravioli, cream and green pea marbles, red curry cappuccino
*
Demi-sel line-caught pollack, razor-shell with fennel and Iberian ham, jus de mer with Pensato lemon olive oil
*
Poached loin of sucking pig glazed with Arabica coffee, aubergine en surprise, fava bean and mint salad
*
The cheeses
*
Sweet delight
*
Gourmandise Candille
Candille Discovery
Menu - €80 without drinks or €100 including drinks*
(*3 glasses of wine selected by our Head wine waiter, mineral waters, coffee or herbal tea)
Appetiser
*
Courgette blossom en surprise with green and red oil
*
Bass aiguillette prepared à l’unilatérale, Japanese Konbu vinaigrette
*
Quail en surprise with foie gras, reduction of juices with Armagnac
*
The cheeses
*
Gourmandise Candille
Beef from Germany. - Net prices, including service.
Our Tradition Menu
From Sunday night to Wednesday lunch
€85 beverage included
Appetizer
*
Candille Foie Gras Tatin with Armagnac
Or
Leek Terrine, Sliced Pata Negra Ham, Parmesan Foam
Or
Arborio Risotto with Fennel Aroma, Gambas en Papillon
Or
Scallops Soufflé in Champagne Cream
Or
Ruby Grapefruit, Salmon Tataki with Soy Caramel, Perles du Japon Tapioca
with Kaffir Lime
*
Delicate Tart of Flaked Fish with Courgette, Cherry Tomato,
and Iberian Chorizo
Or
Scallops Meunière, Puy Lentil Stew, Port Wine Jus with Foie Gras
Or
Beef Tournedos in Woodland Cappuccino, Macaroni and Parmesan au Gratin
Or
Veal Cooked at Low Temperature, Creamy Polenta, and Jus de Rôti à la Grenobloise
*
Candille Memories of the Pear
Or
Spiced Noir Intense Chocolate Truffle, Salt Caramel Ice Cream
Or
Pineapple Millefeuilles, Chibouste Cream with Bourbon Vanilla,
Rum Raisin Ice Cream
Or
Imperial Mandarin Miroir, Pistachio Crunch, Litchi Sorbet
~
Net prices, including service charge
Beverages included : half a bottle of wine per person, mineral water and a coffee or tea
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Candille Menu - Spring 2010.pdf (82Ko)