Our actual a la carte

STARTER
6 fresh oysters from Bourcefranc Le Chapus Laurent Tétaud, served with a little sausage (local tradition). For supplement oysters we charge 1 € each.18 €
Little pumpkin with roasted prawns, spicy bouillon and mushrooms19 €
Homemade duck leaver terrine with an orange chutney and roasted bread17 €
Fritters of lamb's brains with condiment of black olives, capers, pickles and endive petals13 €
Creamy soup of Musquee de Provence, roasted hazelnuts and parsnip mousse10 €
FISH
Saint Peter fish filet with warm oysters, candied celery and rosemary buttersauce28 €
Monkfish medallions with braised chicory and bacon, sauce americaine29 €
On request we serve the main courses with sautéed Grenelle potatoes.
MEAT
Entrecôte from the Aquitaine Region (300 g) served with small roasted potatoes or a fresh salad24 €
Slice of veal leaver (NL), pommes dauphine made with acorn squash and beetroot ketchup16 €
On request we serve the main courses with sautéed Grenelle potatoes.
VEGETARIAN
Tagliatelles with mushroom cream and roasted mushrooms, fresh grated parmesan14 €
Tagine of saisonal autumn vegetables, spelt and a salad with hazelnut oil13 €
CHEESE
Our cheese comes from local producers and from Annick's market stand in Pons. They are selected and matured by Annick. You can chose between more than fifteen different sorts of cheeses.11 €
DESSERT
Crème brûlée with mandarin savours10 €
Fresh homemade sorbet with meringue10 €
Trilogy of macaroon (orange, lemon, grapefruit) and a sorbet
(must be ordered at the beginning of the meal)
13 €
Warm black chocolate cake with Cognac served with a frozen black chocolate cream
(must be ordered at the beginning of the meal)
12 €
For a good service it would be better to order your dessert at the beginning of your meal.

 

 

© SARL Hôtel de Bordeaux 1990 - 2018
updated: Friday Oct 12th 2018