You are here :   Home > The restaurant > The restaurant menu

The restaurant menu

ENTREES

Five Foie Gras presented as sushis - € 60

Anatomy of a dish on an oyster theme- € 60

Roasted scallops with iberian ham, Jerusalem Artichokes vichyssoise, water cress salad with marrow oil - € 62

Pan fried duck foie gras, poached egg and risotto of oatmeal’s fine wheat flour and Alba’s white truffles - € 65

FISH, CRUSTACEANS, SHELLFISH

Breaded turbot fillet garnished with chanterelles, whipped chestnut purée and sauce with tart grape fruit - € 75

Crunchy nuggets of brown snails in virtual escargot butter - € 52

Slow-cooked skate wing served on a broth spiced with coconut milk and kafir lime, tomato confit and sautéed spring vegetables - € 50

Pan-fried scallops between bitterness and sweetness, light “carbonara” sauce - € 62

Roasted atlantic Lobster, squash melon pickles, bitter almond’s emulsion, sate sauce - € 82

MEATS and POULTRIES


Stuffed farm raised pigeon fillet, thin pie garnished with turnips and fresh truffles, reduced juice’ and “navette” oil - € 68

Roasted duckling served with red cabbage and autumn vegetables, sauce with citrus fruits and nutmeg peel - € 68

Ginger-accented hearts of veal sweetbreads, pearl onions, rhubarb and young radishes - € 62

Roasted Pyrénées baby lamb, curry of yellow lentils, little broad beans, green anis juice - € 72

Milk-fed veal chop, soft purée of green peas and bacon, truffled jerusalem artichokes, coffee flavoured veal juice - € 82

JEAN-MICHEL AND MICHEL LORAIN SUGGEST

Several Commemorative dishes that brought fame to the Côte Saint Jacques over the years

Sea fresh terrine of oysters - € 50

Lightly smoked sea bass with Oscietre caviar - € 98

Bresse chicken steamed in champagne
(1 hour cooking time) for 2 people - € 75

“Michel Lorain” style Truffle in puff pastry (40 min. cooking time) - € 72

Homemade blood sausage and old-fashioned mousseline purée - € 30

FRENCH CHEESE PLATTER


DESSERTS

Chestnuts crème brûlée, gingerbread french toast and small Pumpkin ice cream - € 24

Chocolate and salted butter toffee sweet dessert, iced Napolitan cake with roasted pieces of cocoa beans - € 24

Rose ice cream in crisp tulip shell with crystallized rose petals - € 24

Lime soufflé, passion fruit cream, raspberry ice-cream and sorbet - € 24

Napoleon with three light custards - € 23

Candied pear, toffee with morels, chiboust and vanilla ice cream - € 24

Cazette yule-log cake, flowing hazelnut biscuit with its ice-cream - € 24

Tasting of five assorted desserts - € 35


BEGINNER’S GOURMANDISE MENU

This menu, reserved for children, will help them learn about the finer pleasures of eating.

One entrée chosen by the Chef
A half-portion or a full dish chosen from the menu
A dessert chosen by the Chef

The price of the menu = the price of the selected half-portion or full dish

There is a playroom available for children

Jean Michel Lorain

Propos de Chef

Jean Michel Lorain

Relais & chateaux
Relais & Châteaux La Côte Saint Jacques - Jean-Michel Lorain - Tel : +33 (0)3.86.62.09.70 - Fax +33 (0)3.86.91.49.70
14, Faubourg de Paris, 89300 JOIGNY - FRANCE - Admin - Normadmin - Normaweb