Summer Restaurant

Menu du Marché Exemple of menus

Menu du Marché 34 €

 

Salade colorée melon, tomates & Fêta

Ou

Duo de soupes froides Estivales

 Ou

 Asperges blanches et son oeuf poché 

 

 

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Dos de Cabillaud à cheval sur son risotto,

fondue de poireaux

ou

Tartare de saumon citronné avec ses pommes grenailles et sa petit salade allumettes

ou 

Tataki de Magret de canard, Purée de carottes à l’orange et gratin de pommes de terre

 

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Chèvre frais rôti au four

 Ou

 Mousse au chocolat, zestes de d’orange

 Ou

 Panacotta à la vanille et fruits frais de saison

Ou

Salade de Fruits et son sorbet

 

Christmas & New Year’s Eve Menus Classic Menu or vegetarien

Réveillon de Noël 59 €

Le Foie Gras mi-cuit, Poires caramélisées et son Mendiant

Ou

Le Feuilleté aux Noix de St Jacques et Langoustines
Sauce au Noilly et aux Eclats de Morilles

Le Chapon poché et rôti
Farci aux Châtaigne et Moelleux de Légumes et Poêlée d’automne

Assiette de fromages affinés

La Bûche de Noël aux trois Parfums

Réveillon de Noël Végétarien 39 €

Aumonière de crottin de chèvre aux 3 parfums sur compotée de pommes

Risotto aux trois Champignons
(Pleurotes, champignons de Paris et crème de Truffes)

Assiette de fromages affinés

La Bûche de Noël aux trois Parfums

Réveillon Du Nouvel An 79 €

Amuses Bouches Surprises

le Foie Gras mi-cuit, Poires caramélisées et son Mendiant, Confiture de Figue, Raisins, Pistaches et Pignons de Pin

Fricassée de Homard à la nage Et ses petits Légumes aux Agrumes

Le Trou Normand

Le Filet de Bœuf en Croûte de Noisette, farci au Foie Gras Sauce Périgourdine et ses girolles

Assiette de fromages affinés

L’Assiette composée du Nouvel An

Réservation, Access

Opening times and terms Opening times

The restaurant welcomes you fropm monday till Saturday included, from 7 till 9:30pm during the summer and from 7 till 9pm in winter for your order.
The number of seats is limited, so we thak you to reserve your table in advance, so that your dinner will take place in the best conditions.

For big tables, we propose a menu in advance and reservation is necessary.

Reservation directly by telephone +33 4 93 88 59 35 or by e-mail contact@hotelwindsornice.com

Access for persons with a reduced mobility, through the garden. Lift for the reception desk (actuel implementation).

Our Chef, Laureline Palmade

Our chef Laureline Palmade offers cuisine based on local and organic products, combined with flavors, spices and culinary techniques discovered during her many trips to Latin America and Europe, without of course forgetting her Reunion origins.

In our exotic garden, its careful cuisine with tastes from elsewhere, such as its tataki of duck breast with orange and ginger, its coconut milk risotto, or its creamy vanilla sauce, will give you an immersive experience. of travel to new horizons.

Curious and perfectionist by nature, it was at the Institut Paul Bocuse that she completed her training in Culinary Arts and Restaurant Management. Subsequently, she worked in many starred restaurants in France, New York and London, for great chefs such as Daniel Boulud (3 stars) or the famous chef Gordon Ramsay (1 star). It was there that she acquired the demands and rigor of the profession, as well as developed her creative flair for preparing new dishes.

Finally, often in charge of the pastry shops in the restaurants in which she has worked, she will amaze you until the end of the meal with her homemade desserts.