bouillon MOULIN

Shaved raw vegetable salad, tomato and truffle vinaigrette.

Traditional French onion soup, croutons, baked Gruyère cheese.

Six escargots, garlic and butter herb sauce.

Pan-seared leeks, herb vinaigrette, pinenuts, espelette pepper.

Smoked salmon, chopped hard-boiled egg, crème fraîche, capers, chive, toast points.

Sliced eggplant, zuchini, tomato and peppers with caramelized onion, garlic and herbes de Provence bakes in olive oil. Served with sliced baguette.

Roasted Jidori chicken breast, Champagne whole grain mustard sauce, potato purée , broccolini.

Braised chicken legs, pork belly, leeks, pearl onions, carrots and chunky red potatoes in red wine sauce.

Classic beef stew, wild mushrooms, pappardelle.

Duck confit, orange sauce, bacon and caramelized onions with fingerling potatoes, asparagus.

Veal ragout, caramelized onions, carrot, mushroom, rice pilaf.

Pan-seared sea bream filet, beurre blanc, capers, parsley, diced tomatoes, lemon. Served with creamy spinach and steamed potatoes.

Hanger steak, thin-cut fries, peppercorn sauce, green salad

Frisée salad greens, smoked lardons, poached egg, sherry vinaigrette.

Soft meringue floating on crème anglaise.

Rum syrup soaked cake, pianeapple carpaccio, Chantilly cream.

Choux pastry puffs filled with vanilla ice cream, chocolate sauce, toasted almonds.

Apple tart, caramel drizzle, salted caramel ice cream.