pjsparlor

« Les Cortons »
Menu à 39€

Galette de blé dur et escargots,
jus aux épices du Magreb

Dos de cerf ou de biche, jus à la maniguette,
Légumes du moment

Sélection de fromages frais et affinés

Dessert du moment

Mignardises


« Les Combettes »
Menu à 68€

Amuse-bouche

Foie gras poêlé, rémoulade de coing et
de betterave-Chioggia
ou
Œuf cocotte, jus aux coques, gnocchis de châtaigne


Noix de coquille Saint-Jacques, tirami-sù de boudin
et pomme de terre, jus de pomme verte caramélisé
ou
½ Homard rôti, lentilles vertes du Puits et morteau (suppl. 6&euro


Râble de lièvre à la Royale, asperges vertes,
truffe et châtaignes
ou
Epaule de veau mijotée dans un bouillon de truffes,
marmelade de topinambour

Notre sélection de fromages frais et affinés

Dessert du moment
Mignardises

Pour accompagner nos entremets de douceur, notre sommelier vous propose
quelques vins de dessert

baldrick

Les Cortons

Galette de blé dur et escargots/ Wheat pancake with snails

jus aux épices du Magreb/ Juice or gravy from North African spices


Dos de cerf ou de biche, jus à la maniguette / Saddle of stag or doe with maniguette (?) juice
Légumes du moment / Vegetables of the day

Sélection de fromages frais et affinés / Selection of fresh and matured cheeses

Dessert du moment / Desert of the day

Mignardises / Biscuits and chocolate sweets



Les Combettes


Amuse-bouche / Appetizer

Foie gras poêlé, rémoulade de coing et
de betterave-Chioggia / Panfried 'foie gras' with pears and Chioggia-beet sauce

ou / or

Œuf cocotte, jus aux coques, gnocchis de châtaigne / Coddled egg, cockle juice and chestnut gnocchis


Noix de coquille Saint-Jacques, tirami-sù de boudin
et pomme de terre, jus de pomme verte caramélisé / Scallop, tiramisu of black pudding and potatoes, caramelized juice of green apples

ou / or

½ Homard rôti, lentilles vertes du Puits et morteau (suppl. 6&euro / Half a lobster, roasted, green lentils du Puy


Râble de lièvre à la Royale, asperges vertes,
truffe et châtaignes / Hare saddle 'à la Royale, green asparagus, truffle and chestnut

ou / or

Epaule de veau mijotée dans un bouillon de truffes,
marmelade de topinambour / Veal shoulder in truffle bouillon, mashed jerusalem artichoke

Notre sélection de fromages frais et affinés / Selection of fresh and matured cheeses

Dessert du moment / Dessert of the day
Mignardises / Biscuits and sweets

mousireid

Message: "Small Cortons" with 39€ Wafer of durum wheat and snails, juice with spices of Magreb Back of stag or hind, juice to the maniguette, Légumes of the Sélection moment of fresh and refined cheeses Dessert of the moment Mignardises "Small Combettes" with 68€ Amuse-stops poêlé Foie gras, remoulade sauce of quince and beet-Chioggia or Egg casserole, juice with the hulls, gnocchis of Noix sweet chestnut of Saint-Jacob shell, tirami-sù of roll and green apple juice, potato caramelized or ½ roasted Homard, green lens of the Well and morteau (suppl. 6&euro Saddle of hare to Royal, green asparaguses, truffle and sweet chestnuts or Shoulder calf mijotée in a truffle bubble, marmelade of Jerusalem artichoke Our selection of cheeses fresh and refined Dessert of the Mignardises moment to accompany our desserts by softness, our wine waiter proposes some wines of dessert to you

flanneruk

To an approximation, and don't bank on this. Presumably you don't need help on the straightforward bits

Les Cortons:

Durum-wheat (the sort used to make pasta) crepe with snails, with a sauce of North Africanm spices (whether that means it doesn't have any buckwheat, as galettes usually do, I'm not sure)

Saddle of venison (may be either sex) with maniguette (guinea pepper) sauce

Seasonal veg:

Les combettes

Amuse-bouche (the current sanitised term for the pre-meal freebie we used to call amuse-gueule)

Sauteed foie gras, with a remoulade (think slaw with just a light mayo and none of that sultana or raw onion nonsense) of quince and Chioggia beetroot (that's the one that's got white and red rings inside. I think Americans have a special word for it, but we just call it red and white beet)
OR

Coddled egg, sauce made from some kind of shell (this one gets me stuck), chestnut gnocchi.

Scallops with a tiramisu of white pudding and a caramelised green apple sauce, or
1/2 lobster with green lentils (have you misspelt this? don'r you mean lentilles de Puy - a small, appellation-controle kind of lentil? Or is this some obscure cook's joke about getting them out ofthe well?)

Jugged hare a la Royale (a classic French dish, with canonical ingredients outlined in the Repertoire de la Cuisine. My copy's in store, but the English translation of the Larousse Gastronomique is in every decent bookstore and explains its complexity in detail), green asparagus truffle and chestnuts, or

Shoulder of veal sauteed in truffle bouillon and a Jerusalem artichoke marmalade

All OK I guess if you need to rustle up a quick snack when friends pop in unexpectedly.

flanneruk

Sorry

In the lobster dish, it's lentils with morteau (a sausage smoked in aromatic wood). I imagine they'd sauter the sausage, add the dry letils then simmer them, so they'd be served as a composite

SuzieC

So Pjsparlor? What will you have?

pjsparlor

www.le-moulin-de-bouilland.com This is the menu from moulin de bouilland, we are staying there also, so any feedback about the hotel and restaurant would be great also, thanks again, Patti

pjsparlor

I think I will have the les combettes menu, The foi gras,Veal shoulder in truffle bouillon, mashed jerusalem artichoke and whatever othr amusements they have for dessert! PJ

ira

>Wheat pancake with snails<

It sounds so much better in French.

Patrick

Yea, Ira, but still not as bad as that Italian menu in English that said
"cooked leg bone of dead cow".
Doesn't osso bucco sound so much better?

Thanks for posting this pjsparlor. Now I know what I'll cook for dinner tonight. The Les Combettes menu! Right.