Bistrot Du Sommelier
Pages
Dishes
Page 1
| Ravioles du Royans à la Crème de Lentilles Vertes, Copeaux de Mimolette | 95.00 FF |
| Omelette of Fresh Mushrooms in Season laced with a Smoky "Meurette" Wine Sauce | 75.00 FF |
| Almond-breaded Freshwater Pike, Cabbage Fondue with a Splash of Walnut Oil and Cured Ham from the Southwest | 142.00 FF |
| Pan-fried Flounder and Risotto served in a "Barigoule" sauce with Cilantro | 138.00 FF |
| Saint-Jacques Scallops bathed in a Tangy Citrus Poaching Broth | 149.00 FF |
| Red Porgy Cooked in its Skin served in Cumin-Roasted Meat Juices, Lightly Smoked Leek Stew | 145.00 FF |
| Beef Tournedos served in its Cooking Juices with Shallot, Glazed Carrots and Ginger | 160.00 FF |
| Roast Saddle of Lamb, Salt-and-Pepper Morsels of Marrow, Polenta topped with Parmesan | 149.00 FF |
| Sage-Roasted Duck served with Gourmet Wheat Pilaf and Onion Confit | 142.00 FF |
| Rolled Saddle of Rabbit in a Lobster Butter Sauce, Whipped "Agria" Potatoes | 145.00 FF |
| Entrée du Jour | 80.00 FF |
| Persillé de Tête de Cochon aux Aromates, Gelée à la Bière, Bouquet de Salade Forte | 98.00 FF |
| Terrine de Foie Gras de Canard Maison, Râpé de Céleri Rave en Rémoulade | 135.00 FF |
| Ravigote de Homard et Pied de Veau aux Herbes Fraîches | 135.00 FF |
| Saumon « Rosé » au Sel Gris, Fromage Frais de Brébis, Endivettes Craquantes, Huile d'Olive, Vinaigre Balsamique | 89.00 FF |
| Escalope de Foie Gras de Canard Poêlé, Bouillon Clair Parfumé au Genièvre et Vermicelles | 135.00 FF |
| Omelette aux Champignons de Saison, Sauce Façon Meurette | 75.00 FF |
| Seafood of the Day | 130.00 FF |
| Dos de Sandre ≪ Amandine≫, Fondue de Choux à l'Huile de Noix et Ventrèche Grillée | 142.00 FF |
| Risotto de Carrelet au Jus de Barigoule et Coriandre Fraîche | 138.00 FF |
| Dorade Caramélisée, Jus de Viande aux Graines de Cumin, Compote de Poireaux Légèrement Fumée | 145.00 FF |
| Coin du Boucher | 130.00 FF |
| The Butcher's Choice | 130.00 FF |
| Tournedos de Bœuf Poêlé, Carottes Glacées et Gingembre, Jus Brun aux Échalotes | 160.00 FF |
| Selle d'Agneau Rôti, Moelle Poivre et Sel, Polenta au Parmesan | 149.00 FF |
| Filet de Canard à la Sauge, Grains de Blé et Confit d'Oignons | 142.00 FF |
| Râble de Lapin Roulé, Sauce Fouettée au Beurre de Crustacé, Mousseline de Pomme de Terre «Agria» | 145.00 FF |
| Noix de Coquilles Saint-Jacques à la Nage d'Agrumes | 149.00 FF |
| Seasoned Head Cheese Terrine with Beer Aspic and a Bouquet of Spicy Salad Greens | 98.00 FF |
| Terrine of Home-made "Foie Gras" Duck Liver, Shredded Celeriac in "Rémoulade" Sauce | 135.00 FF |
| Lobster and Braised Veal's Feet in "Ravigote" Vinaigrette with Fresh Herbs | 135.00 FF |
| Marinated Salmon with Sea Salt, Fresh Sheep's Milk Cheese, Thin Slices of Crispy Endives tossed with Olive Oil and Balsamic Vinegar | 89.00 FF |
| Slice of Pan-seared "Foie Gras" Duck Liver, Duck Bouillon flavoured with Juniper Berries and Vermicelli | 135.00 FF |
| "Ravioles du Royans" served in a Cream of Lentil Soup topped with Mimolette Cheese Shavings | 95.00 FF |
| maree du jour | 130.00 FF |
| Today's Selection | 80.00 FF |
Page 2
| Warm Chocolate Delight with Creamy Ganache of Montélimar Nougat | 59.00 FF |
| Oven-crisped Wafers of Gingerbread with a Dollop of Cinnamon Whipped Cream and Succulent Wedges of Orange | 59.00 FF |
| Floating Islands of Meringue with Lemon Zest on a Morello Cherry Coulis | 48.00 FF |
| Creamy Rice Pudding Dessert with a Dash of Exotic Flavours | 55.00 FF |
| Oven-browned Cream Custard with Dried Banana and Brown Sugar | 56.00 FF |
| Chilled Pear poached in Mulled Wine and served with Honey Ice Cream | 59.00 FF |
| Ice Cream and Sorbet from Berthillon | 59.00 FF |
| Fromages de Chez Alleosse | 65.00 FF |
| Cheeses selected by ALLEOSSE | 65.00 FF |
| Clin d'Oeil du Pâtissier | 60.00 FF |
| A Wink from the Pastry Chef | 60.00 FF |
| Fondant Chocolat Ganache Coulante au Nougat de Montélimar | 59.00 FF |
| Feuilles à Feuilles de Pain d'épice, Crème Cannelle et Cœur d'Orange | 59.00 FF |
| Œuf à la Neige aux Zestes de Citron sur un Coulis Griotte | 48.00 FF |
| Macaronnade de Riz Crémeux aux Parfums Exotiques | 55.00 FF |
| Banane Séchée Façon Crème Brulée à la Cassonade | 56.00 FF |
| Poire Rafraîchie au Vin Poivré, Glace au Miel | 59.00 FF |
| Glaces et sorbets de la maison Berthillon | 59.00 FF |