Présentation PowerPoint - Les Hotels Baverez Accueil
Transcription
Présentation PowerPoint - Les Hotels Baverez Accueil
Fête nationale depuis 1880, le 14 juillet commémore la prise de la Bastille de 1789, mais aussi un événement moins connu : la fête de la Fédération de 1790. Bastille Day is the name given in English speaking countries to the French National Day, which is celebrated on the 14th of July each year. In France, it is formally called »La Fête Nationale» (The National Celebration) and commonly »Le quatorze juillet » (The 14th of July). The French National Day commemorates the beginning of the French Revolution with the Storming of the Bastille on July 14th, 1789, as well as the »Fête de la Fédération » on July 14th, 1790. Originally built as a medieval fortress, the Bastille eventually came to be used as a state prison. Political prisoners were often held there, as were citizens detained by the authorities for trial. Some prisoners were held on the direct order of the king, from which there was no appeal. Although by the late 18th century the Bastille had come to be associated in the minds of the people with the harsh rule of the Bourbon monarchy. On July 14th, 1789, an outraged group of Parisians stormed the Bastille, in hopes of capturing ammunition. This important event marked the entry of the popular class into the French Revolution. The French recognize Bastille Day as the end of the monarchy and beginning of the modern republic. Today, celebrations are held all over France. The oldest and largest regularmilitary parade in Europe is held on the morning of 14 July, on the Champs-Élysées avenue in Paris in front of the President of the Republic, French officials and foreign guests. Menu du 14 juillet € 250.00 TTC Amuse Bouche - Appetizer € 250.00 taxes and service included Tourteau concombre et caviar d’Aquitaine PRIX DE LA FORMULE NON FRACTIONNABLE – FIXED PRICE MENU Crab with cucumber and caviar from Aquitaine Menu élaboré par notre Chef de cuisine Etienne Barrier et son équipe. Menu elaborated by our Chef Etienne Barrier and his team. En cas d’intempéries, la direction se réserve le droit de servir le dîner à l’intérieur de l’hôtel. Entrée Foie gras en terrine, gelée de framboise et chutney In case of inclement weather, management reserves the right serving dinner inside the hotel. Foie gras terrine, raspberry in jelly and chutney Boissons – Drinks* Thon rouge grillé, condiments vierge Champagne Barons de Rothschild Pouilly Fuissé « Secret Minéral » 2012 – Denis Jeandeau Château Grand Puy Lacoste 2003 – Pauillac ou Gevrey Chambertin 2012 – Joseph Roty Champagne Billecart Salmon Rosé Grilled red tuna, virgin condiments Poisson -fish Apéritif Cœur de saumon Balik, caviargue et sésame Heart of Balik salmon, caviar with poutargue and sesame Croustillant tomate marinée et pesto Crusty bread with marinated tomato and pesto Viande - meat Cœur de côte de veau, légumes d’été, râpée de truffe australe Heart of veal chop, summer vegetables, grated austral truffle Pré-dessert Sorbet citronnelle mélisse Citronella and melissa sorbet Dessert Comme un vacherin pêche amande et fruits rouges Peach and almond « vacherin »with red fruits Mignardises Meringue soufflée noisette et crémeux chocolat *Boissons à discrétion, à consommer avec modération Drink wisely with responsibility Soufleed meringue with hazelnut and creamy chocolate