Summer Restaurant

Menu du Marché 38€

Prix hors boissons, Taxes & Service compris

Tous les fruits et légumes qui composent nos plats sont issus de l’agriculture biologique

Tous nos plats sont faits maison avec des produits frais exclusivement (sauf Gambas)

À la carte

Prices excluding beverages, Taxes & Service included.
All the fruits and vegetables that make up our dishes are organically grown.
All our dishes are homemade with fresh products exclusively (except Gambas).

Menu du Marché 38€

friday september 22th 2023

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Fish soup, aioli and croutons (fish, gluten, eggs, mustard, celery)

Or

Mille-feuille of smoked salmon, zucchini and fresh cheese (gluten, eggs, fish)

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Merluchon served with squash and orange mousseline and vegetables (fish)

Or

Veal roll with basil and candied tomato, creamy polenta and mushrooms (gluten, eggs, sulphites, celery, sesame)

Or

Vegetarian risotto with porcini mushrooms and a parmesan tuile (celery, sulphites)

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Dessert of your choice

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Our vegetables come from organic farming or short circuits and our fruits come from local suppliers, except for exotic products.

À la carte

Friday, September 22nd 2023


Starters

Roasted beets, blue cheese cream, caramelized nuts 14€ (milk, nuts)

Mille-feuille of smoked salmon, zucchini and fresh cheese 16€ (gluten, eggs, fish)

Fish soup, aioli and croutons 13€ (fish, gluten, eggs, mustard, celery)


Main Courses

Fish and shellfish

Sea bream fillet, sweet fennel purée, and bisque 26€ (fish)

Merluchon served with squash and orange mousseline and vegetables 25€ ( fish)

Meat

Fillet of beef with Green pepper sauce and gratin Dauphinois 30€ (milk, celery)

Veal roll with basil and candied tomato, creamy polenta and mushrooms 25€ (sulphites)

Beef burger with Burgundian style, onion compote, and homemade fries 26€ (gluten, eggs, sulphites, celery, sesame)

Vegetarian

Vegetarian risotto with ceps and its parmesan tile 22€ (celery, sulphites)


Desserts

Cheese platter with seasonal chutney (gluten, eggs, milk, nuts)

New York Cheesecake with pistachio and figs (gluten, eggs, milk)

Blueberry and almond tartlet (gluten, eggs, nuts)

Rum Baba with fruit salad and whipped cream (gluten, eggs)

The Black Forest revisited ( gluten, egg)

Chocolate brownie, chocolate hazelnut ice cream and salted butter caramel (gltuen, egg)

Scoop of ice cream or sorbet (gluten, eggs)

10€


Our vegetables are organically grown. Our fruits and vegetables come from local suppliers, except for exotic products.

Prix hors boissons, Taxes & Service compris

Tous les fruits et légumes qui composent nos plats sont issus de l’agriculture biologique

Tous nos plats sont faits maison avec des produits frais exclusivement (sauf Gambas)

Prices excluding beverages, Taxes & Service included.
All the fruits and vegetables that make up our dishes are organically grown.
All our dishes are homemade with fresh products exclusively (except Gambas).

Réservation, Access

Réserver une table ci-dessous. Si vous réservez pour plus de 4 personnes, réservez directement par téléphone au +33493885935 ou par email contact@hotelwindsornice.com.
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Contact
Une allergie, une demande particulière, laissez un message.
Sending request ....

Opening times and terms

The restaurant welcomes you from Monday to Saturday, from 7:00 pm to 9:30 pm in summer and from 7:00 pm to 9:00 pm in winter for your order.
The number of seats is limited, please make a reservation in advance so that your dinner will take place in the best conditions.

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

Our restaurant will be exceptionally closed from Wednesday, October 18 to Sunday, October 22, 2023. 

From Monday October 23 to Saturday November 4, 2023, our Chef Laureline will be absent, and Alexandre will take her place behind the stove. Alexandre's cuisine is traditional and generous, with an emphasis on fresh, organic products. 

Direct booking by phone at +33 4 93 88 59 35 or by email contact@hotelwindsornice.com

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.