'La Belle Epoque'

The last time I snuck into the Belle Epoque’s immaculate kitchen I found Chef Louis had just finished preparing the most savoury fresh breads and tartlets for guests delectation that evening (see above!)

Regional Specialities that you might savour:
Filet d’Agneau au Basilic, Magret de Canard, Poulet à l’Estragon

Cheeses: Aisy Cendré, Bouton de Culotte, Epoisses, Ami du Chambertin

Wines: Chablis, Vosne Romanée, Domaine Laroche, Nuits St. Georges Epineuil

Sample Captains ‘Farewell’ dinner menu

ASSORTED HORS D'OEUVRES
***
SAUTEED CHICKEN LIVERS WITH PARSLEY MOUSSE
VEAL FILLET IN WHOLE GRAIN MUSTARD SAUCE, SAFFRON TAGLIATELLI, SAUTEED LEEKS
TOSSED SALAD
***
CHEESES
EPOISSES
MOUTON DE CHARENTAIS
***
CHOCOLATE AND ALMOND CAKE IN COINTREAU SAUCE WITH COINTREAU ICE CREAM

Sample Lunch Menu

PASTRY CRUST WITH CANTAL CHEESE AND MUSTARD
***
MARINATED TOMATOES
***
COUSCOUS SALAD
***
MARINATED CABBAGE WITH SHALLOTS AND PARSLEY
***
PROSCIUTTO WRAPPED MELON
***
CHEESES
PAPILLON ROQUEFORT
DELICE DE BOURGOGNE

Sample Dinner Menu
FEUILLETE AUX CHAMPIGNON SAUVAGE
(WILD MUSHROOMS IN PUFF PASTRY)
***
DUCK BREAST IN A CASSIS SAUCE WITH CARROT
PUREE AND BRAISED ENDIVE
MIXED GREENS
***
CHEESES
GAPARON, BUCHONS DE CHEVRE
***