Restalo - Reservas de Restaurantes

7 courses to discover the cooking of Le Christine

Degustation menu served for all the table

To wet your appetite

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A sequence of two starters

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A fish dish

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A meat dish

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A sequence of two sweets

To begin
Duck foie gras in a dish-cloth, spicy marmelade of mango and sweet bel-peppers extra 5€
Artichoke bottom, rocket salad and parmesan cheese, vinaigrette of hazelnuts oil
Salad of boulghour, fresh crab and poached egg
Fresh ewe’s cheese with truffle oil, small vegetables and loin of pork
Marinated salmon, herring style, cucumber and horseradish, wasabi vinaigrette
The great classic, leeks with vinaigrette, Christine’s style
Sauteed boletus mushrooms extra 5€

Vegetarian plate
Pearl barley risotto style with wild woodland mushrooms

From the Sea
Roasted slice of turbot, veal juice with ginger, flan of leeks
Thick piece of white tuna encased in sesame pastry with olive oil sauce
The meatiest part of fresh slightly salted codfish, mash of sweet potatoes,
Juice of mussels
From the sea
Roasted slice of turbot, veal juice with ginger, flan of leeks
Thick piece of white tuna encased in sesame pastry with olive oil sauce
The meatiest part of fresh slightly salted codfish, mash of sweet potatoes,
Juice of mussels

Meat
Veal kidney cooked in its fat, steamed slowly in red wine, boiled carrots
Fillet of guinea fowl with tarragon, home made mash potatoes
Lamb maki with goat cheese and mint, honey juice, steamed coarse semolina
Standing rump of veal, roasted in cooking pot, melting potatoes
Christine’s filet of beef, home made mash potatoes extra 5€
Braised lamb’s knuckle, slow cooked with coco beans

for share
Rosted sea bass with fennel flamed with pastis

Christine’s sweets
Soup of exotic fresh fruit, syrup of soft spices, candy strawberry ice cream
Famous melting chocolate cake slightly salted with cocoa sherbert
Home made fresh coffee macaroon, cinnamon spiced mascarpone with coffee ice cream
Sabayon of fresh figs
« crème brûlée » perfumed with orange and ginger
Assortment of French cheeses
Discover « Choco-Hennessy », melting chocolate cake and Hennessy cognac extra 4€

To begin
Duck foie gras in a dish-cloth, spicy marmelade of mango and sweet bel-peppers
extra 5€
Artichoke bottom, rocket salad and parmesan cheese, vinaigrette of hazelnuts oil
Salad of boulghour, fresh crab and poached egg
Fresh ewe’s cheese with truffle oil, small vegetables and loin of pork
Marinated salmon, herring style, cucumber and horseradish, wasabi vinaigrette
The great classic, leeks with vinaigrette, Christine’s style
Sauteed boletus mushrooms extra 5€

Vegetarian plate
Pearl barley risotto style with wild woodland mushrooms

From the sea
Roasted slice of turbot, veal juice with ginger, flan of leeks
Thick piece of white tuna encased in sesame pastry with olive oil sauce
The meatiest part of fresh slightly salted codfish, mash of sweet potatoes,
Juice of mussels

Meat
Veal kidney cooked in its fat, steamed slowly in red wine, boiled carrots
Fillet of guinea fowl with tarragon, home made mash potatoes
Lamb maki with goat cheese and mint, honey juice, steamed coarse semolina
Standing rump of veal, roasted in cooking pot, melting potatoes
Christine’s filet of beef, home made mash potatoes extra 5€
Braised lamb’s knuckle, slow cooked with coco beans

for share
Rosted sea bass with fennel flamed with pastis