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).

English Menu Menu Français

Menu du Marché 38€

saturday mars 25th 2023

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Cream Soup of carrot with coconut and Indian bread (gluten)

Or

Revisited Shepherd’s pie with veal and parsnip

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Seared red mullet filet with citrus sauce, served with parsnip purée (fish)

Or

Grilled beef entrecote served with chimichurri sauce, grilled potatoes and mashed carrots

Or

Vegetarian risotto with ceps and its 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.

English Menu Menu Français

À la carte

Saturday, Mars 25th 2023


Starters

Fennel, walnut and blue cheese tatin with orange sauce 13€ (gluten, milk, nuts, eggs)

Mille-feuille of smoked salmon and cream cheese 14€ (gluten, milk, fish)

Cream of lentil soup with coconut and Indian cheese bread 13€ (gluten, eggs, celery)


Main Courses

Fish and shellfish

Salmon steak in puff pastry, served with curried fennel purée (fish, gluten, eggs)

Seared red mullet filet with citrus sauce, served with parsnip purée (fish)

Meat

Fatty duck fillet, on its vanilla celery puree and its arancini 26€ (celery, gluten, eggs)

Grilled beef entrecote served with chimichurri sauce, grilled potatoes and mashed carrots 25€

Vegetarian

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


Desserts

Plate of mature cheeses with seasonal chutney (gluten, milk, nuts)

Lemon meringue tartlet (gluten, eggs)

Scoop of ice cream or sorbet (gluten, eggs)

The all-chocolate verrine: mousse, cookie and scoop of ice cream (gluten, egg, nuts)

Tiramisu with chestnut cream and matcha (gluten, egg, milk)

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.
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.

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

Access for persons with a reduced mobility through the garden. Lift for the reception desk (currently being implemented).

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.