The Manager of Le Clos

The manager of Le Clos / Patrick Feuga

Our menu is inspired by a contemporary and creative cuisine, open to the world whilst using the wonderful flavours from our own beautiful region.

Starters

Trilogy of Foie Gras at 3 Temperatures

(Hot passion fruit & foie gras soufflé, iced foie gras & strawberry bonbon, apricot & lavender mi-cuit foie gras)

Spring vegetables in coconut milk with lemony rocket and pea and fresh mint ice-cream *

Millefeuille of sea scallops with a truffle foam, carpaccio of mushrooms and fragrant dressing

Aspic of rabbit, pistachio and tarragon with red onion and amarena chutney, Mari-Line style

Ravioli of spinach and ricotta, sautéed snails in parsley sauce and lemon mascarpone

Main courses

Grilled fish of the day, fricassee of artichokes infused in black tea with a fresh herb salad*

Shellfish of the day in velvet swimming crab stock with melted leeks under a puff pastry hat

Roll of duck breast and prunes, quinoa blinis, quinoa grains, duck and vanilla sauce

Lamb filet with a sesame crust, asparagus in truffle vinaigrette, fondant new potatoes

Pigs’ trotters and cheeks with red onions wrapped in rice flour pastry with chive cream and crunchy salad

Desserts

Salted caramel macaroon and Madagascar vanilla cream with a hint of geranium

Citrus surprise

Exotic crunchy spring rolls in Penja pepper syrup with mango and coconut cocktail

Warm chocolate pudding with a strawberry heart, strawberry, lemon and basil soup

Gourmet coffee: coffee with a selection of small desserts

* Suitable for Vegetarians

New Menu from 1^st June 2010