Saturday, 4 May 2013


I have looked into typically traditional and good quality French menus to get an idea of the kind of food I would put on the hotel menu, these menus will give me some ideas of the type and variety of food that  I will be designing around when coming to create the menu:


Simple freshly prepared French food at value for money prices.

Our inspiration for the food and design comes from modern interpretation of the many famous bistros that populate Paris. There has been a resurgence of interest in simple bistro cooking in Paris as locals turn away from expensive and over complicated cooking in formal restaurants to return to the basics of French cuisine.

Our menu always offers classics dishes such as steak frites, moules marinières, corn fed chicken from the heart of rural Brittany, alongside lighter dishes such as Tuna Nicoise, chargrilled fresh tuna steak on classic Niçoise salad with French beans, cherry tomatoes, black olives, peppers, new potatoes, egg, baby gem lettuce and red onion. Crème caramel and crème brulee are house specialities for dessert. 

Olives 2,25
Mixed olives marinated in olive oil, garlic & herbs
Piquant Mixed Olives 3,25
Spicy marinated olives with rose harissa, caper berries and cornichons
Saucisson Sec 2,95
Thinly sliced, cured Burgundian sausage 
Bread 1,85 
Basket of freshly baked sourdough baguette with butter
Fougasse 3,95 
Leaf shaped bread with parsley and sea salt 
Traditional warm flatbread from Nice with caramelised onions, with a choice of either:
anchovies, olives and parsley 3,35 or reblochon cheese and thyme 3,95

Soup 4,50
Seasonal, home made soup
Charcuterie Board 6,50 
Jambon de Savoie, smoked duck breast, saucisson sec and duck rillettes with baby gem salad and chargrilled pain de champagne
Goats Cheese Tartine  5,45
Chargrilled sourdough bread with soft goats cheese, roasted baby artichokes and black olive tapenade
Calamari 5,95
Breadcrumbed squid sautéed in garlic, lemon, parsley and butter with tartare sauce
Prawn Gratinée 7,50 
King prawns in a white wine, garlic, chilli and tomato sauce with a garlic and parsley crouton
Smoked Salmon 6,50 
Sliced smoked scottish salmon with dill, shallots, baby capers and crème fraîche dressing
Crab Mayonnaise 6,95
Crab mayonnaise with avocado, cucumber, capers,  and tarragon with toasted sourdough bread
Warm Roquefort Salad 5,25
Endive, walnut and crouton salad with a warm Roquefort cheese dressing
Moules Marinières 5,95
Mussels cooked with white wine, garlic, shallots, parsley and fresh cream
Chicken Liver Parfait 5,95
Chicken liver pate with toasted brioche and spiced apple chutney
Steak Tartare 6,75
Finely chopped raw beef mixed with shallots, capers, cornichons, egg yolk and cognac

Risotto Vert 9,95
Risotto with grilled asparagus, broad beans, spring onions, courgette, green beans, baby spinach, pesto and rocket
Goats Cheese Salad 9,50
Warm goats cheese and roasted vegetable salad with black olive tapenade crostini
Mushroom Crépes 8,75
Baked crépes with mushrooms, spinach and gruyère cheese
Chicken and Walnut Salad 9,95
Chargrilled chicken with avocado, baby gem lettuce, baby spinach, shallots, French beans, walnuts, croutons and a mustard dressing
Tuna Niçoise 12,50
Chargrilled fresh tuna steak (served medium rare) on classic niçoise salad with french beans, cherry tomatoes, black olives, peppers, new potatoes, egg, baby gem lettuce and red onion
Salmon Fishcakes 10,50
Sautéed salmon fish cakes with baby spinach salad, dill and a wholegrain mustard sauce

Roast Duck Breast   13,95 
Roasted duck breast (served pink) with gratin potato and a griottine cherry sauce
Pork Belly 12,95
Pan roasted pork belly with a potato, crème fraîche and chive purée, caramelised apples and Calvados jus
Lamb Shank 13,50
Braised lamb shank with wholegrain mustard potato purée and a veal and rosemary sauce
Roast Seabass  13,95
Roast seabass fillet, braised fennel and a champagne beurre blanc with chives and tomato concasse
Fish Parmentier 11,95
Cod, haddock, prawn and salmon in a creamy white wine and leek sauce, topped with mash potato and gruyère cheese
Cod Goujons 10,95
Breadcrumbed slices of cod fillet with frites and tartare sauce
Linguine with Seafood 11,95
Linguine pasta with tiger prawns, mussels, clams and squid sautéed in garlic, chilli, shallots, white wine and cherry tomatoes
Moules Frites  10,95
Mussels cooked with white wine, garlic, shallots, parsley and fresh cream, served with frites

Corn fed chicken reared in the heart of rural Brittany in the west of France which is renowned for its poultry
Half Chargrilled ‘Breton’ Chicken 9,95
Served with frites
Choice of sauces:
Garlic Butter 1,10
Normandy butter with garlic, lemon and parsley
Provençale Sauce 1,50
Cherry tomato, basil, garlic, caramelised onions and black olives
Wild Mushroom Sauce 2,25
Wild mushroom, crème fraîche and chives


All of our steaks are from 30 day aged Hereford cattle and served chargrilled with frites
10oz Rib-eye 14,95
10oz Sirloin 16,50
7oz Fillet 17,95
Choice of sauces:
Roquefort Butter 1,50
Normandy butter with Roquefort cheese
Garlic Butter 1,00
Normandy butter with garlic, lemon and parsley
Peppercorn Sauce 1,95
Green peppercorn, cognac and cream
Béarnaise Sauce 1,95
Tarragon, egg, shallot and butter sauce
Chocolate Fondant 4,95
Warm chocolate fondant with vanilla ice-cream 
Tarte Fine aux Pommes 5,25  
Fine layered apple tart with vanilla ice-cream
Coupe Noire  4,15
Vanilla ice cream with warm dark chocolate sauce
Crème Caramel  4,50
Traditional set vanilla pod custard with dark caramel and cream
Chocolate Mousse  4,50
Dark chocolate mousse
Iced Berries with White Chocolate Sauce  4,50
Iced summer berries with warm white chocolate sauce
Crème Brûlée  5,25
Classic caramelised vanilla custard
Ice Creams & Sorbets  3,95
Vanilla, chocolate and strawberry ice cream and lemon sorbet
Praline Crepe  5,25
Warm hazelnut praline and chocolate crepe with caramelised bananas and chantilly cream
Cheese  5,95
Roquefort, Reblochon and Comté served with bread and grapes
common breads of france:
  • Baguette
  • Ficelle
  • Flûte
  • Fougasse
  • croissant
main courses
  • Steak au poivre (steak with black pepper)
  • Steak frites (steak and fries)
  • Poulet frites (chicken and fries)
  • Pommes duchesse (duchess potatoes)
  • Blanquette de veau (blanquette of veal)
  • Coq au vin (rooster in red wine)
  • Pot au feu (beef stew with mixed vegetables)
  • Cassoulet (duck with different sausages served with white beans)
  • Boudin blanc (delicate flavored sausage similar to bratwurst)
  • Andouillette (chitterling sausage)
common desserts and pastries 
  • (cream puffs, see choux pastry)
  • Crème brûlée
  • Éclair
  • Madeleine (a small cake-like cookie)
  • Mille-feuilles
  • Mousse au chocolat
  • Profiteroles (baked puff pastries (choux) filled with vanilla ice-cream and topped with melted chocolate)
  • Religieuse (chocolate éclair shaped to resemble a nun)
  • Tartes aux fruits (fruit tarts)
  • Tarte Tatin (caramelized apple tart)
  • Crepes
  • Macaroons
  • Croissant

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