Menu Parfums du Pays, Sélection du Terroir - L'hôtel Le Fort du Pré
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Menu Parfums du Pays, Sélection du Terroir
Menu at 31€ : a starter, a main-course, cheese or dessert
Menu at 36€ : a starter, a main-course, cheese and dessert
——– the starter ———
Freah Peas Creamy with poached eggs, vegetables leaves and dry fruits
OR
Smoked local Beef Tartar, “Puy en Velay” Lentils and quinoa,
served with Sea Urchin coral Mayonnaise
——— the main-course ———
Mackarels Filet cooked like “Pot au Feu”, Chinese noodles,
vegetables, hay and lemongrass broth
OR
Confit Pork cheek, served like a ¨”Parmentier”,
Cèpes (mushrooms) Crust and reduced juice.
——— the Desserts ———
Apples “Sablé Breton” like tatin, Pop Corn Mouss and Cistre ice cream
OU
Red berries Marmelade in tart, Meringue and hazelnut ice cream
For lunch during the week, menu at 22 € :
A starter + a main course + a gourmet coffee
From Monday lunch to Friday lunch without Off Day
———–—–-Thierry Guyot Maître Restaurateur————–—Menu Trédos : (1 starter, 1 main-course, 1 dessert) : 39 €
Menu Le Fanget : (1 starter, 1 main-course, cheese and dessert) :44 €
Menu La Frachette : (2 starters, 1 main-course, cheese and dessert) :54 €
——– The Starters ———
Octopus and Trout Tartar marinated in Coconut milk, Calamansi vinegar and
Olive Oil, Passion seeds and mango
OR
Crispy Asparagus served with smoked duck breast, local goat cheese
OR
Homemade farmer chicken Terrine with Foie Gras, Apple chutney and kumkat
OR
The snails from Alain Charras in Garlic creamy and herbs Toast bread
——— The Main-courses ———
Ballotine of Guinea fowl with Spinach sprouts, Trifoles pulp and Morels juice
OR
Yellow Pollack fillet cooked on skin, Mussels juice with agrums,
confit Fennel and black rice
OR
“Noire du Velay” Lamb in two ways : cooked fillet in herb crust, in ragout served
with spring vegetables and meat juice
Local cheese board
or Fresh cow cheese from "Domaine de la Galoche" in Tence
or Fresh goat cheese from "La ferme des Sources" in Rochepaule
dessert list
————–————Thierry Guyot Maître Restaurateur———————La Carte
The starters :
Freah Peas Creamy with poached eggs, vegetables leaves and dry fruits 14 €
Smoked local Beef Tartar, Lentils and quinoa, served with Sea Urchin coral Mayonnaise 14 €
Octopus and Trout Tartar marinated in Coconut milk, Calamansi vinegar and Olive Oil, 19 €
Passion seeds and mango
Crispy Asparagus served with smoked duck breast, local goat cheese 19 €
Homemade farmer chicken Terrine with Foie Gras, Apple chutney and kumkat 19 €
The snails from Alain Charras in Garlic creamy and herbs Toast bread 19 €
The main-courses : (without starter, The main-course require a little patience….)
Mackarels Filet cooked like “Pot au Feu”, Chinese noodles, vegetables, hay and 21 €
lemongrass broth
Confit Pork cheek, served like a ¨”Parmentier”, Mushrooms Crust and reduced juice. 21 €
“Noire du Velay” Lamb in two ways : cooked fillet in herb crust, in ragout served with spring 26 €
vegetables and meat juice
Ballotine of Guinea fowl with Spinach sprouts, Trifoles pulp and Morels juice 26 €
Yellow Pollack fillet cooked on skin, Mussels juice with agrums, 26 €
confit Fennel and black rice
Roasted half Pigeon from « Ardeche » and Foie Gras served with meat juice and garnish 32 €
The cheese :
◊ Fresh cheese and cream 8€
◊ Local cheese board 12 €
Les Desserts : see Dessert list
We have a child Menu at the price of 15 €
.
——————Thierry Guyot Maître Restaurateur——————When comes the moment of the tasting...
Menu St Bonnette : 71 €
(Price per person, served for everyone at the table).
You can take this Menu with just 2 starters for 61 €.
The « Foie Gras » of duck……:
Roasted with Mango
Between earth and Sea…:
The crispy Asparagus and scallops
Mussels and agrums juice
The Snails from Alain Charras .. :
Garlic creamy and herbs Toast bread
Local Pigeon……..:
from « Ardeche » roasted and served with meat juice and garnish
Cheese :
Local cheese board
or Fresh cow cheese from "Domaine de la Galoche" in Tence
or Fresh goat cheese from "La ferme des Sources" in Rochepaule
Comes the moment for sweet pleasures... :
Pear like “Belle Hélène” : Pear marmelade, Vanilla Mouss, Almond Biscuit
and Valrhona Chocolat Sauce
————–——Thierry Guyot Maître Restaurateur———————The Desserts
Choice of desserts for Menus Trédos, Fanget et Frachette
♦ Pineapple and mango « Millefeuille », candied Pineapple and his
mousse, Yogourt sorbet and mango coulis.
♦ Red Berries : Strawberry and Blueberries marmelade in tart, meringue
and hazelnut ice cream
♦ « Belle Hélène » Pear, vanilla Mouss and stewed pear, almond
shortbread and Valhrona Chocolate sauce
♦ Verbena and Agrums : like Citrus tart, Fresh fruits, and Verbena Ice
cream
♦ Apple and Cistre : Crispy Biscuit like a Tatin, Pop Corn mouss and
Cistre ice cream
Prices of Dessert « A la Carte »: 13 €
(For the person who dont take a menu)
With Desserts :
♦Jurançon (white sweet) du Clos Uroulat (12 cl) : 8,00 €
♦ Maury (red sweet) La Préceptorie de Centernach (6 cl) : 6,00 €
♦ Banyuls (red sweet) Rimage de Parcé "Mise Tardive" (6 cl) : 6,00 €
————
♦ Tasting of 3 Grand Marnier (3 Cl) : 13 €
(Cuvée Louis Alexandre, Centenaire et Centcinquantenaire)
————
♦ La Coupe de Champagne Lenoble (12 cl) : 12 €You can also read
