Château de Bourdeau

Menus

A la carte menu

Menu of the month

Starters

Parsnip and Jerusalem artichokes velouté / parsnip crips / truffle oil

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Beetroot ravioli, ricotta with black pepper and lemon / grilled endives / orange sauce and pistachio

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Monkfish sashimi / pear puree / fresh pear

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Roasted carrots with cumin / lentils / harissa  yoghurt (dairy free) / roasted sesame seeds / fresh coriander

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Sous vide pork belly / lentils / pomegranit / apple puree

Dishes

Omble Chevalier / puree of Jerusalem artichoke and squid ink, braised leeks / roasted hazelnuts

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Fillet of lamb in herbs crust / butternut puree / goat cheese with pinenuts and spinach / mint and basilic oil

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Sous vide octopus / safran potatoes / Aioli wasabi / chorizo ​​jam / shallot

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Rossini beef steak / polenta scented with coffee / spinach / truffle sauce

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Pea risotto / roasted pumpkin / red pepper puree

Desserts

Sous vide pineapple infused with star anise and pink peper corns/ banana and mango sorbet / coconut powder

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Apple-basil parfait /granola with cinnamon /apple under different textures

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The lemon meringue pie of the Pastry Chef

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Poached pear coated with pistachios / crumble / chocolate mousse / vanilla cream
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Kiwi in 2 textures / sponge cake with cardamom / mascarpone cream and orange / rum jelly