Fernande Allard`s traditional cassoulet 28 Pan

M ON DAY
Fernande Allard’s
traditional cassoulet 28
T U E S DAY
Pan-seared lamb chops,
cooking jus 38
We dn e s day
Veal kidneys,
Madère sauce 32
T h u r s day
‘A la moutarde’
rabbit 24
F r i day
Red mullets,
beurre blanc 42
Sat u r day
Pan-seared hanger steak
grenaille potatoes
béarnaise 32
S u n day
Free-range Guinea fowl,
green lentils, for two 39
net price in euro,
ta x a n d s e rv i c e i n c l u d e d
LA CARTE
starters
main courses
for 2
PRICE PER PERSON
side dish
cheese &
desserts
Paris mushroom salad, chive cream 14
Marinated herring and potatoes 16
Preserved duck foie gras, toasted country bread 28
12 snails in their shell, herb butter 23
Arnaud Nicolas famous pâté en croûte 27
Curled endive salad, croutons and bacon 12
Coddled eggs, wild mushrooms, garlic bread stick 18
Grilled Red Label salmon, bearnaise 27
Poached turbot, beurre blanc 46
Fernande Allard’s traditional frog legs 39
Mallard duck, figs, cep mushrooms, salmis sauce 42
Tender ox cheek and carrots 26
Peppered beef fillet 46
Meuniere-style sole 54
Duck from Challans with olives 35
Roasted Bourbonnais free-range chicken 37
Grenaille potatoes cocotte 8
Pan-seared green beans 8
Selection of three French cheeses 12
Profiteroles, hot chocolate sauce 12
Rhum savarin, lightly whipped Chantilly 12
Tart of the day 11
Vanilla floating island 9
Crème caramel 9
H i s T oR iC A L qu o T E s
« Our clients do not come to Allard to have an
original culinary experience, but to meet again
with historical French recipes very dear to them »
André Allard
34
choice of
STARTERS
choice of
MAIN COURSES
choice of
DESSERTS
€
l u nc h m e n u
excluding beverage
Warm leeks, gribiche condiment
6 snails in their shell, herb butter
Grenobloise-style line-caught pollack
Coq au vin
Roasted figs with honey, crunchy hazelnuts
Vanilla floating island
NET PRICE, TAX AND SERVICE INCLUDED
ACCORDING TO THE LEGAL REQUIREMENT CONTROLS BY THE DECREE DATED DECEMBER 17, 2002 N°2002-1467,
A L L A R D A N D I T S S U P P L I E R S, E N G A G E A N D G UA R A N T E E T H E O R I G I N O F A L L T H E I R M E AT S. A u t u m n 2 0 1 4
H i s T oR iC A L qu o T E s
« My cuisine is simple and requires patience...
It is essentially based on simering and cooking lovingly...
It is not made for people in a hurry »
Fernande Allard
L E s gR A n d s C Ru s E n C A R A f E
c45cl arafe : 7 8 €
15 cl or 2x7,5 cl glass : 2 6
€
White Burgundy
Corton-Charlemagne grand cru
2011 -
Domaine du Pavillon
Red Burgundy
2010 -
Corton grand cru
Les Grandes Lolières
-
Capitain Gagnerot
Grand-Echezeaux grand cru
2008 -
Domaine Thénard
NET PRICE, TAX AND SERVICE INCLUDED
ACCORDING TO THE LEGAL REQUIREMENT CONTROLS BY THE DECREE DATED DECEMBER 17, 2002 N°2002-1467,
A L L A R D A N D I T S S U P P L I E R S, E N G A G E A N D G UA R A N T E E T H E O R I G I N O F A L L T H E I R M E AT S. A u t u m n 2 0 1 4