"Banquets" formulas 

  In order to improve our service, we suggest two different banquet formulas : the one is served in our gastronomical restaurant  "Côté jardin" and the other in our brewery-corner "Chez Mathilde"

 

"Côté jardin" formula - Gastronomical restaurant

 

  Suggestion 1 : 30 €
First starter + main course + dessert

  Suggestion 2 : 35 €
First  starter + main course + cheese +dessert

  Suggestion 3 : 38 €
Second starter + main course + dessert

 
Suggestion 4 : 42 €
Second starter + main course + cheese + dessert

  Suggestion 5 : 47 €
First starter + second starter + main course + dessert

  Suggestion 6 : 49 €
First starter + second starter + main course + cheese + dessert

Please chose among the following suggestions.  Same menu for all the guests. 

  First starter

*  Grilled scampi's, soya mixed salad with balsamic vinegar

*  Cold jellied smoked salmon with a green sauce

*  Fish terrine on a bed of smoked salmon, sour sauce

*  Panned red-fish salad perfumed with Xérès and diced red beetroot

*  Smoked salmon on a bed of white leeks

*  Liver and breast of duck with apples

  Second starter

*  Scallops with salmon,  sauce  perfumed with champagne

*  Lobster millefeuilles and small shellfish flavoured with Vouvray

*  Peterfish fillet, Noilly  sauce and celery

*  Parma ham with panned goose liver, Port sauce

 

 

*  Panned river eel and pike perch with herbs

  Main course 

*  Medallion of lamb, mixed vedgetable, gratinated patatoes with cheese and cream

*  Duck breast perfumed with orange zests

*  Grilled medallion of veal, mushrooms and red cabbage

*  Braised Bresse chicken, calf's sweetbread with oyster mushroom cream sauce

*  Young dove with juniper berry and mixed vedgetables

Pheasant fillet "Brabançonn", forest mushrooms purée *

*  Roe calf, gingerbread millefeuilles, plums flavoured with wine vinegar, sauce "Grand-Veneur" * 

*  = only during game season !!

  Cheese

*  Chees assortment

*  Savory marinated Chabichou 

*  Warm Brie on toast

*  Gratinated Fourme d'Ambert with an onion conserved

*  Fried camembert 

 

  Desserts

*  Iced fresh fruit

*  Bavarois with peaches and its red fruit coulis 

*  Iced nougat and its fruit coulis 

*  Gratinated zabaglione with currents and pistachios, perfumed with Armagnac

*  Chocolate and fresh fruit, vanilla flavour

 

*  Dried fruit mousseux with almonds and green nut juice

Drink Forfait to be combined with the above suggestions

The purpose of the drink forfait that we suggest is to advise you on good quality wines in various ranges of price.  We remain at your entire disposal if you wish any further information.  The prices and products below may vary according to our stocks and price of life.  

 

   Aperitif forfait First service + 3 zakouski / pers Second service
"Côté jardin" cocktail (Crémant d'Alsace & strawberry liquor) 4.50 € 3 €
"Mathilde" cocktail (Red wine with elderberry syrup) 3.25 € 2.50 €

  Wine forfaits

8.00 € per person : White wine : 1/3 Vin du pays d'Oc (Cht Terret) - Red wine : 1/3 vin du pays d'Oc

12 € per person : White wine :  1/3 Edelzwicker (Alsace)Red wine :  1/3 Côte du Ventoux

17.50 € per personne  :  White wine :  1/3 Muscadet - Red wine :  1/3 Chateau Nodoz

20 € per person  :  White wine :  1/3 de Bourgogne Aligoté  -  Red wine :  1/3 Château La Rose Belle Vue

22.50 € per person  :  White wine :  1/3 Riesling  -  Red wine :  1/3 Chateau Les Hauts de Prez (St Estèphe)

Coffee and chocolate Forfait :  2.50 €  / pers

  In addition to our drink forfaits

With the dessert :

1 glass of Mas Amiel  :  6.20 €

1 glass of mellow Jurançon  :  6.20 €

1 Pousse-café  :  6 €

"Chez Mathilde" formula : Brewery-corner

"Menu du Terroir"

This suggestion is only available if all the guests chose the same menu. 

*  Menu at the price of 23 €  - Drinks not included

 

  Farm ham mousse pancakes and Port jelly

*  Red-fish fillet, vinagar perfumed with Xérès and red beetroot

*  Duck terrine with its onion conserved

*  Chicken breast flarouved with Provençal herbs

 

  Quail " liégeoise"

*  Thick piece of salmon with basil

*  Knuckle of ham

*  Haunch of young wild boar, wine sauce and elderberry syrup

*  "Col Vert" wild duck with orange zests

*  Medallion of veal (traditional recipe)

 

   Chocolate pudding with vanilla custard

*  Iced nougat

* Assortment of pastries

*  Bavarois with peaches and a red fruit coulis