Lunch Menu: the absolute classic fillet of beef, green beans and “doaf”
Lightly curried chicken terrine with apricot and coriander; bittersweet chutney on crostini;
Smoked salmon mousse on mini buckwheat and cider vinegar blinis;
Bloody Mary cherry tomatoes with vodka and celery.
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Roast fillet of beef; pommes dauphinoise; fine beans and courgette parcels with garlic butter; five
pepper and brandy sauce.
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Raspberry tart with almond pastry and crème fraîche filling.
Menu: crab cakes, rump of lamb, lemon tart
Chilled pea and mint soup shot with pancetta crisp
Salmon salad spoons with shredded cucumber and lettuce
Crispy chicken satay skewers with peanut and soy dipping sauce
Thai crab cakes with chilli and ginger, lambs lettuce and coriander salad, red pepper sauce
Main
Rump of lamb with Puy lentils, carrot and celeriac; pommes dauphinoise
Dessert
Lemon tart, cranberries, red currants and summer fruit coulis
The Rennes Hotspots.
L’Épicerie on the corner of Rue des Fossés;
Chocolatier Larnicol, Rue le Bastard; and
Funky Munky vodka bar on Rue Saint-Mélaine.
Here are a few starters to try - they’re all really easy. The soup is presented with a few blanched asparagus tips and a really strong olive oil. The soufflé is made with two-day home-cured salmon fillet, gruyère cheese and spring onion. And the baked egg, with cream, crumbled roquefort and walnuts is served with rosemary and garlic toasts.
Delicious.
Pearl barley broth with poached egg.
(A good vegetarian option but don’t forget to remove the bacon!)
Ingredients: Pearly barley, carrots, celery, unsmoked bacon, spring onions, coriander, brown bread for croutons, pine nuts.
Signature dish on the chalet menu: “Confit duck leg, cassoulet of flageolets, braised savoy cabbage”.
Brecon Beacons National Park: Pontsticill Reservoir
Paris in August
