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€

monday december 5th 2022

************

Dubarry creamy soup with vegetarian croqueta (gluten, milk, eggs)

Or

Verrine of smoked salmon, fresh cheese and shortbread (gluten, fish, eggs)

************

Roasted veal and broccoli flan with nuts (milk, eggs, nuts)

Or

Pan-fried fillet of sea bream on one side, mashed potatoes, leek fondue (fish, milk)

Or

Risotto with ceps and parmesan cheese (celery, sulphites)

************

Dessert of your choice

************

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

Monday, December 5th 2022


Starters

Verrine of smoked salmon, fresh cheese and shortbread 15€ (gluten, fish, eggs)

Dubarry creamy soup with vegetarian croqueta 13€ (gluten, milk, eggs)


Main Courses

Fish and shellfish

Pan-fried fillet of sea bream on one side, mashed potatoes, leek fondue 25€ (fish, milk)

Meat

Roast quail with orange sauce and sautéed vegetables 25€ (sulphites, celery)

Fillet of beef, pepper sauce, pan-fried potatoes and vegetables 28€ (celery)

Roasted veal and broccoli flan with nuts 25€ (milk, eggs, nuts)

Vegetarian

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


Desserts

Plate of ripened cheeses with seasonal chutney (gluten, milk)

Cup of fresh fruits

Chocolate fondant with salted butter caramel sauce (gluten, eggs)

Coconut and mango macaroon (egg, nuts, milk)

Ice cream and sorbets (egg, milk)

Quince and cinnamon crumble with cereals and nuts, with caramel and ice cream (gluten, nuts)

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.
-
-
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.