Today on our set menu there is
a smoked salmon, shrimp and avocado salad.
The salad is made up of smoked salmon and trout (truite) and served with its vinaigrette sauce as the salad dresing (=sauce salade).
To follow there is a grilled rib of beef, with potatoes "amandines" and a Bordelaise sauce.
The rib of beef is grilled and served with a typical sauce from the Bordeaux region. It is made up of finely chopped (ciselé) shallots and red wine.
Duchess potatoes consist of a seasoned purée of mashed potatoes, egg yolk, butter and almond powder (poudre) and flakes (éffilées) that are baked (cuit/e au four) until golden (doré/e).
For the dessert, the pastry chef has prepared a mouth-watering "floating island".
It consists of meringue floating on a vanilla custard (crème anglaise). The meringues are prepared from whipped egg whites, sugar, vanilla extract and all is poached.
Lastly the custard is prepared with egg yolks, vanillan hot milk and all is briefly cooked.