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 19th of April 2024

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Artichoke and feta mille-feuille (gluten)

Or

Vegetable minestrone (gluten, celery)

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Tuna tataki poke bowl (fish, sesame, soya)

Or

Milanese veal escalope and zucchini with parmigiana (gluten, egg)

Or

Vegetarian risotto with porcini mushrooms (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 19th of April 2024


Starters

Zucchini flower and feta fritter salad 13€ (gltuen, egg, salad)

Vegetable minestrone 14€ (gluten, celery)

Artichoke and feta mille-feuille 15€ (gluten)


Main Courses

Fish and shellfish

Tuna tataki poke bowl 24€ (fish, sesame, soya)

Pan-fried monkfish tail, quinoa tabbouleh and combava virgin sauce 27€ (fish)

Salmon in puff pastry with chorizo sauce and vegetable piperade 24€ (gluten, fish)

Meat

Lamb tagine with dried fruits 24€

Beef sirloin with pepper sauce and mashed potatoes 24€ (milk)

Vegetarian

Vegetarian risotto with porcini mushrooms 22


Desserts

Cheese platter with seasonal chutney (milk, nuts)

New York cheesecake and blueberries (gluten, egg)

Vanilla flan on caramel (egg, milk)

Strawberry shortcake (gluten, egg, milk)

Cup of chocolate mousse, cookie and whipped cream (gluten, egg)

2 scoops of ice cream or sorbet (Carte d’Or ®) (gluten, egg)

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.
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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.

Our restaurant will now be open on Sundays for dinner until the end of 2023. To escape the Sunday evening blues, come and enjoy our Chef Alexandre's homemade cuisine, made with fresh produce.

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 on Friday, December 1 and 15, 2023.

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.