Gb carte complete 7.10.2015
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Carte du restaurant "La Gouesniere"
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Gb carte complete 7.10.2015
- 1. ALCOHOL MUST BE CONSUMED WITH MODERATION AND ABUSE CAN BE DANGEROUS. ALL OUR MEAT IS OF FRENCH ORIGIN. RESTAURANT โLA GOUESNIEREโ SINCE THE 5TH MAY 2015 OUR RESTAURANT HAS THE โ MAITRE RESTAURATEURโ TITLE. THE CHEF COOKS HOME MADE MEALS WITH FRESH AND SEASONAL PRODUCTS FROM THE REGION. STARTERS โฌ DEEP-SHELLED OYSTER Nยฐ. 001 FROM THE BAY OF CANCALE, each 2.60 NATIVE FLAT OYSTERS FROM CANCALE, (subject to availability) each 3.60 SEMI COOKED LOCALLY CAUGHT MACKEREL 24 DASH OF MARINADE, CARROT MOUSSE, CONFIT LEMON AND MATCHA TEA FREE RANGE DUCK FOIE GRAS TERRINE 22 BLACK FIG JELLY AND STEWED PINK ONIONS FROM ROSCOFF ENTRรES โฌ ROASTED LANGOUSTINES TAILS MARINATED YELLOW PINEAPPLE TOMATO, SALICORNE AND SWEET AND SOUR RADICCIO 36 PAN-FRIED DUCK LIVER FOIE GRAS FROM THE LANDES AREA ROASTED PEAR, BLACK SMOKED CARDAMOM, CRISPY KALE CABBAGE, MISO SAUCE 25 ORMARS FROM THE ISLAND OF GROIX BRAISED โICEโ RADISH WITH GARAM MASALA, SLICES OF โPATA NEGRAโ 48 BRETON BLUE LOBSTER IN A IODIZED BROTH WITH COCKLE AND RAZOR SHELL โMARINIEREโ 42 FROM THE GARDEN TRUFFLED SEASONAL STEAMED VEGETABLES 27 GIROLLES MUSHROOM RISOTTO 25 ALL OUR MENUS AND DISHES MAY CONTAIN THE FOLLOWING ALLERGENIC: CEREALES CONTAINING GLUTEN, EGG AND EGG BASED PRODUCTS, FISH AND FISH BASED PRODUCTS, MILK AND MILK BASED PRODUCTS, NUTS, SULPHUR DIOXIDE AND SULPHITES, PEANUTS AND PEANUTS BASED PRODUCTS, SHELLFISH AND SHELLFISH BASED PRODUCTS, SOYA AND SOYA BASED PRODUCTS, CELERY AND CELERY BASED PRODUCTS, MUSTARD, MUSTARD BASED PRODUCTS, SESAME SEADS AND SESAME SEED BASED PRODUCTS PLEASE INFORM US AT YOUR RESERVATION IF YOU HAVE ANY ALLERGIES. OUR CHEF ADAPTS OUR MENUS FOR YOU.
- 2. ALCOHOL MUST BE CONSUMED WITH MODERATION AND ABUSE CAN BE DANGEROUS. ALL OUR MEAT IS OF FRENCH ORIGIN. MEAT AND POULTRY โฌ BEEF FILLET PAN-FRIED CHANTERELLES, SHALLOTS AND MARROW, GOURMET TARTINE 35 FILET โNOISETTEโ OF LAMB VEGETABLE AND LAMB SHOULDER ROLLED IN A FILO PASTRY WITH AN ACACIA FLOWER SAUCE 38 LACQUERED VEAL SWEETBREAD GREEN PEAS WITH CARAWAYSEED AND VEGETABLE LIQUOR, BABY POTATOES CASSEROLE 38 ROASTED DUCK FILET BUTTERNUT PUMPKIN, GRAPES, BLACKCURRANT SAUCE 35 FISH, SEAFOOD AND SHELLFISH โฌ GRILLED BRETON BLUE LOBSTER โTRADITION MAISONโ 650gr FLAMBรED WITH COGNAC 58 JOHN DORY COOKED ON A PEBBLE HEART OF LEEK, COCKLES AND A SQUID INK TUILE BISCUIT 38 GRILLED DOVER SOLE IN HOME SMOKED โBORDIERโ BUTTER AND TRUFFLED VEGETABLE 41 GRILLED DOVER SOLE IN โBORDIERโ YUZU BUTTER, TRUFFLED VEGETABLE 41 BLUE LOBSTER TAIL STEAMED ON A SEA SALT BED, LEMONGRASS, CHIOGGIA BEET AND PAK CHOร, LEMON BALM JUICE 44 PLATEAU DE FRUITS DE MER FOR 2 PERSONS (To order 2 days ahead) PLATEAU DE FRUITS DE MER (PRICE PER PERSON) CRAB OR SPIDER CRAB DEPENDING ON THE SEASON, OYSTERS, LANGOUSTINES, GREY AND PINK PRAWNS, WHELKS, SEASNAILS AND CLAMS 55 PLATEAU DE FRUITS DE MER ROYAL (PRICE PER PERSON) PLATEAU DE FRUITS DE MER PLUS LOBSTER 80
- 3. ALCOHOL MUST BE CONSUMED WITH MODERATION AND ABUSE CAN BE DANGEROUS. ALL OUR MEAT IS OF FRENCH ORIGIN. DESSERTS โฌ TO BE ORDERED AT THE BEGINNING OF YOUR MEAL SWEET CLEMENTINE, BOURBON VANILLA AND LIQUORICE BRITTON SHORTBREAD 14 SAINT-HONORร CAKE, CHESNUT CREAM AND CHANTILLY CHOCOLATE PUFFS, BUTTERSCOTCH AND SALT FLOWER 14 JIVARA CHOCOLATE AND CACTUS FLOWER TASMANIA PEPPER, CHOCOLATE PISTACHIO BISCUIT 14 โEQUILIBRIUMโ GRAND CRU CHOCOLATE, BERGAMOT FLAVORED INSIDE STRUDEL, GRAPEFRUIT AND CITRUS SORBET 14 GRAND MARNIER SOUFFLร SERVED WITH A GRAND MARNIER CUVรE 16 SORBETS AND OR ICE CREAM PALETTE 12 CHEESE REGIONAL MATURE CHEESE TROLLEY 14
- 4. ALCOHOL MUST BE CONSUMED WITH MODERATION AND ABUSE CAN BE DANGEROUS. ALL OUR MEAT IS OF FRENCH ORIGIN. MENU ยซ HOMARD ยป 104 โฌ MISE EN BOUCHE ๏ซ๏ซ๏ซ๏ซ BRETON BLUE LOBSTER IN A IODIZED BROTH WITH COCKLE AND RAZOR SHELL โMARINIEREโ ๏ซ๏ซ๏ซ๏ซ BLUE LOBSTER TAIL STEAMED ON A SEA SALT BED LEMONGRASS, CHIOGGIA BEET AND PAK CHOร, LEMON BALM JUICE ๏ซ๏ซ๏ซ๏ซ ROASTED BLUE BRETON LOBSTER TAIL STEAMED GREEN ASPARAGUS, TRUFFLE POULTRY MEAT SAUSAGE, CORAL SUPREME SAUCE ๏ซ๏ซ๏ซ๏ซ REGIONAL MATURE CHEESE TROLLEY ๏ซ๏ซ๏ซ๏ซ GRAND MARNIER SOUFFLร SERVED WITH A GRAND MARNIER CUVEE ๏ซ๏ซ๏ซ๏ซ PETITS FOURS __________ SELCTION OF WINES FROM OUR SOMMELIER FOR 2 PERSONS: 98โฌ 1 BOTTLE OF ยซ LOUIS ROEDERER 2006 BLANC DE BLANCS ยป COFFEE FOR TWO
- 5. ALCOHOL MUST BE CONSUMED WITH MODERATION AND ABUSE CAN BE DANGEROUS. ALL OUR MEAT IS OF FRENCH ORIGIN. MENU EPICURIEN 7 courses, 79โฌ 5 courses, 62โฌ MISE EN BOUCHE ๏ซ๏ซ๏ซ๏ซ CARABINEROS GAMBAS COOKED ON A SEA PEBBLE, DWARF RED PEPPER, COCONUT MOUSSE WITH OLD JรRรS ๏ซ๏ซ๏ซ๏ซ PAN-FRIED DUCK LIVER FOIE GRAS FROM THE LANDES AREA ROASTED PEAR, BLACK SMOKED CARDAMOM CRISPY KALE CABBAGE, MISO SAUCE ๏ซ๏ซ๏ซ๏ซ THICK RED MULLET FILLET โSAUCE BรCASSEโ QUINOA, GREEN COULIS OF PEPPERED ROCKET SALAD ๏ซ๏ซ๏ซ๏ซ ROASTED DUCK FILET BUTTERNUT PUMPKIN, GRAPES, BLACKCURRANT SAUCE ๏ซ๏ซ๏ซ๏ซ REGIONAL MATURE CHEESE TROLLEY ๏ซ๏ซ๏ซ๏ซ SWEET CLEMENTINE, BOURBON VANILLA AND LIQUORICE BRITTON SHORTBREAD ๏ซ๏ซ๏ซ๏ซ SAINT-HONORร CAKE, CHESNUT CREAM AND CHANTILLY CHOCOLATE PUFFS, BUTTERSCOTCH AND SALT FLOWER ๏ซ๏ซ๏ซ๏ซ PETITS FOURS __________ SELCTION OF WINES FROM OUR SOMMELIER FOR 2 PERSONS: 70โฌ 1/2 BOTTLE OF DE PERNAND VERGELESSES ยซ LES GAMBETTES DE ROYAT ยป 1/2 BOTTLE OF LโARGENTEYRE, MรDOC 1 BOTTLE OF MINERAL WATER COFFEE FOR TWO
- 6. ALCOHOL MUST BE CONSUMED WITH MODERATION AND ABUSE CAN BE DANGEROUS. ALL OUR MEAT IS OF FRENCH ORIGIN. โLA GOUESNIรREโ MENU 45 โฌ MISE EN BOUCHE ๏ซ๏ซ๏ซ๏ซ SEMI COOKED LOCALLY CAUGHT MACKEREL DASH OF MARINADE, CARROT MOUSSE, CONFIT LEMON, AND MATCHA TEA OR FREE RANGE DUCK FOIE GRAS TERRINE BLACK FIG JELLY AND STEWED PINK ONIONS FROM ROSCOFF OR ROASTED LANGOUSTINES TAIL (Sup. 5โฌ) MARINATED YELLOW PINEAPPLE TOMATO, SALICORNE AND SWEET AND SOUR RADICCIO ๏ซ๏ซ๏ซ๏ซ WILD MEAGRE FILLET ยซ AMARANTE ยป CRISP SEASON VEGETABLES WITH HIBISCUS, KOMBU SEEWEED BOUILLON OR PANFRIED SQUID WITH SMOKED BACON BUCKWHEAT TUILE AND A CELERIAC MOUSSE HALZELNUT OIL PEARLED JUICE OR ROASTED PORK FILLET โBLEU BLANC COEURโ WITH LINEN SEEDS STEAMED PAK CHOI, CORN MOUSSELINE WITH ESPELETTE PEPPER ๏ซ๏ซ๏ซ๏ซ REGIONAL MATURE CHEESE FROM THE TROLLEY OR SAINT-HONORร CAKE, CHESNUT CREAM AND CHANTILLY CHOCOLATE PUFFS, BUTTERSCOTCH AND SALT FLOWER OR SWEET CLEMENTINE, BOURBON VANILLA AND LIQUORICE BRITTON SHORTBREAD OR โEQUILIBRIUMโ GRAND CRU CHOCOLATE, BERGAMOT FLAVOURED INSIDE STRUDEL, GRAPEFRUIT AND SPICY CITRUS SORBET ๏ซ๏ซ๏ซ๏ซ PETITS FOURS __________ MARKET MENU 3 courses, 34โฌ / 2 courses 28โฌ SERVED FOR LUNCH, EXCEPT WEEKENDS AND BANK HOLIDAYS MISE EN BOUCHE, STARTER, MAIN COURSE, DESSERT, PETITS FOURS SUGGESTED BY THE CHEF MADE WITH LOCAL FRESH PRODUCT __________ OUR CHOICE OF WINES FROM THE WINE LIST: 19โฌ PER PERSON 1 GLASS OF VIOGNIER DE LโARDรCHE PAR CHAPOUTIER 1 GLASS OF MรDOC, LES CHARMES DE DOMPIERRE PAR MICHEL AROLDI