Our actual a la carte

6 fresh oysters from Bourcefranc Le Chapus Laurent Tétaud, served with a little sausage (local tradition. For supplement oysters we charge 1 € each.18 €
Duck liver terrine with apple and orange marmalade lightly sour, brioche bread20 €
Langoustines with coppa, shellfish consommé and small vegetable cubes19 €
Fry-up of lamb brain, beetroot ketchup, served with a button mushroom salad and lemon vinaigrette sauce13 €
Musky squash cream soup, and seed biscuit10 €
Grilled sea bass fillets served with girolle mushrooms and carrots, brown butter30 €
John Dory fish fillet served with a vegetable stew and fresh herbs31 €
On request we serve the main courses with sautéed Grenelle potatoes.
Entrecôte frome the Aquitaine Region (300 g) served with broccolis27 €
Sweetbread of veal and lamb, creamy purree of chestnut, pomme dauphine and Brussels sprout30 €
On request we serve the main courses with sautéed Grenelle potatoes.
Tagliatelle with kale pesto and parmesan13 €
Whole dish of autumn vegetables and einkorn wheat in a cumin broth13 €
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 €
Crème brûlée coffee flavoured10 €
Fresh homemade sorbet with meringue10 €
Chocolate dessert variations (Panna cotta, ice cream, meringue, crunchy biscuit)13 €
Rich iced dessert mousse with Cognac and sultanas on a spongy biscuit (must be ordered at the beginning of the meal)10 €
For a good service it would be better to order your dessert at the beginning of your meal.



© SARL Hôtel de Bordeaux 1990 - 2019
updated: Wednesday Sep 25th 2019