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- Dinner is 4 courses of interesting, inventive
cooking (French influenced, of course). There is always a choice,
and of course we are also happy to cook your favourite dishes
for you. Free range poultry, organic vegetables and meats where
possible, and the season's vegetables and fruit.
- Light, interesting & innovative food, with
a strong French / European influence. Local produce, herbs & fresh
ingredients are key to all our menus.
- Vegetarian food is included in all our menu
planning as it is a special interest of our chef.


- We approach breakfast with the same level
of care as dinner, and at almost any time to suit you in the morning,
although chef hopes you will eat between 8.30 am and 10.30 am.
- Fresh squeezed fruit juices, home made compotes,
local yoghurt, milk and cheeses from the fromagerie in the hamlet
of Les Perrieres.
- Freshly baked croissants and breads.
- Free range eggs, bacon and sausages made
to our own recipe by our local boucherie. Our chef will also be
offering a special breakfast dish every day such as kedgeree,
Loch Fyne kippers, or Eggs Benedict.
- Coffee that would hold its own in Milan,
freshly roasted, and a selection of fine teas from Mariage Frères
of Paris.


  
Whisky Oysters - oysters gently
gratineed with Comte cheese and a splash of best Glenmorangie whisky.
Risotto of fresh herbs and lemon.
Tarte of fresh goat's cheese, spinach and a little fresh parmesan.
Our own marinated salmon with lime and dill dressing.

  
 
Cassoulet of local sausage and
fresh vegetables.
Confit of duck with flageleot beans.
Pave of salmon with chili salsa.
Risotto a la fondue - a risotto with 4 local cheeses and a dash
of chardonnay.

  

  
Our own Tarte Tatin.
Crumbly Chocolate Tarte.
Steamed sponge pudding with crème anglaise.
Our own sorbets with pralines.
Tipsy fruits marinated in champagne and Grand Marnier.
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