Summer Restaurant

Menu du Marché 34€

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 34€

Entrance & main course or main course & dessert

Tuesday, August 9th 2022

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Fish soup with croutons and rouille

Or

Melon carpaccio, ricotta, capers and raw ham

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Pork tenderloin with orange sauce and mashed potatoes

Or

Sea bass tartar with wakame, wasabi and sesame, served with fries

Or

Beef tagliata on its rocket salad, eggplant caviar and burrata

Or

Vegetarian risotto with basil, grilled vegetables and its parmesan tile

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Desserts 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

Tuesday, August 9th 2022


Starters

Fish accras, aïoli and salad

Peach salad with honey, feta breaded with sesame and raw ham crisps

Aubergine and Stracciatella Pie

Andalusian gazpacho and its arancini


Main Courses

Fish and shellfish

Salmon steak on leek fondue, mashed potatoes and bacon emulsion

Sea bass tartar with wakame, wasabi and sesame, served with fries

Meat

Fillet of beef with pepper sauce, baked potatoes and roasted vegetable

Beef tagliata on its rocket salad, eggplant caviar and burrata

Stuffed vegetables, crispy polenta and garlic tomato sauce

Vegetarian

Vegetarian risotto with basil, grilled vegetables and its parmesan tile


Desserts

Plate of mature cheeses with chutney (gluten, milk)

Fresh fruit salad

Red fruit cheesecake (gluten, egg, milk)

Praline, chocolate and almond rocher (gluten, egg, nuts, milk)

American cookie with chocolate, nuts and praline ganache (egg, gluten, nuts)

Ice cream and sorbets (egg, milk)

Matchamisu with fried peaches (egg, gluten)

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<span>Vous réservez pour plus de 4 personnes ? Réservez directement par téléphone au <a href="tel:+33493885935" title="Réserver une table de restaurant par téléphone">+33 (0) 4 93 88 59 35</a> ou par email <a href="mailto:contact@hotelwindsornice.com" title="Réserver une table de restaurant par email">contact@hotelwindsornice.com</a>.</span>
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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.

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.