Duck foie gras and mango, roasted with ginger, spiced pineapple infused Vouvray, lime and vanilla

40,00€

Onion confit and caramelized, mousseline of " Charlotte " potato, white Alba truffle, parmesan and a yellow egg coulant

64,00€

Terrine of venison inside a toasted meringue, Jerusalem artichoke chantilly Mont-Blanc design, truffle juice in vinaigrette

38,00€

Marinated scallops, smoth milk with a smoky taste, granny smith panacotta, Tonda di Chiogga, Oysterleaf

42,00€

Browned lobster, coraline sauce, vegetables in a macaroni timbale, topped with a paloise sauce

82,00€

Roasted red mullet fillet, then lacquered with a saffron marinière of shellfish, rust sauce, minestrone of Paimpol coco, aniseed sauce

46,00€

Monkfish cook with smoked eel and its almond butter, a "rôtie", apple and cabbage tatin, a verjuice

43,00€

Sweetbread caramelized with quince, chestnut puree with our “Millesime 2022” truffle juice, chanterelles in vinaigrette

62,00€

Roasted lamb, then grilled in beech wood, puffed potato mille-feuille in Dauphinoise

52,00€

Luteau poultry roasted with black garlic under the skin, celtuces and bimis, strong herbs and matcha tea

40,00€

Garden vegetable mix with picked seasonal vegetables

28,00€

Cheese

20,00€

Appetizer

Amuse bouche

Marinated scallops, smoth milk with a smoky taste, granny smith panacotta, Tonda di Chiogga, Oysterleaf

Onion confit and caramelized, mousseline of " Charlotte " potato, white Alba truffle, parmesan and a yellow egg coulant

Culoiselle poultry roasted with black garlic under the skin, celtuces and bimis, strong herbs and matcha tea

Caramel gingerbread infused pear, pistachio dacquoise biscuit, black tea jelley

Dessert of the day

20,00€

Seasonal ice creams and sorbets

18,00€

Ginger infused chocolate, chocolate and lime sorbet under crisp veil

22,00€

Caramel gingerbread infused pear, pistachio dacquoise biscuit, black tea jelley

22,00€

Starter / Main course or Main course / Dessert

42,00€

Starter / Main course / Dessert

52,00€

Leek cooked slowly over a flame, smoked eel, mussel, mimosa vinaigrette with citrus fruits, honey and ginger

Scallops and mushrooms carpaccio on risotto fregola, walnut, celeriac, and orange-fennel sauce

Pearly haddock with sea fennel steam, sweet onion pissaladière, light mousseline of "charlotte" potato

Venison puff pie, champetre salad, venison full bodied juice

The Classic

Assortment of 3 cheeses

New Year menu

Dear customers The Sergent Recruteur will be celebrating New Year's Eve for the fourth year running. Alain Pégouret and his team are pleased to present you with our beautiful menu and hope that we will have the opportunity to celebrate New Year's Eve in 2024. In the meantime, we wish you a very happy festive season. The price of the menu excluding drinks is €340 per person. The price of the menu with food and wine pairing is €450 per person.

340,00€

Amuse Bouche

Sashimi langoustines, passion fruit and cranberry juice, lemon caviar condiments, in a fine spicy jelly

Carpaccio of root vegetables, light cream with Kristal caviar, oysterleaf

Duck foie gras and roasted mango with ginger, Infused with Vouvray and spiced pineapple, lime and vanilla

Steamed truffle scallops, artichoke poivrade, oyster mushrooms in a creamy chardonnay sauce

Roasted deer fillet with berries, stuffed and lacquered mini cabbage, caramelized quince, venison sauce, and black currant

Mont d'or and black truffle served at the table

Chestnut frosted with chartreuse

New year’s dessert

Mignardises

Information and booking 01 43 54 75 42 ou reservations@lesergentrecruteur.fr

Menu

Menu

Starters

Duck foie gras and mango, roasted with ginger, spiced pineapple infused Vouvray, lime and vanilla

Onion confit and caramelized, mousseline of " Charlotte " potato, white Alba truffle, parmesan and a yellow egg coulant

Terrine of venison inside a toasted meringue, Jerusalem artichoke chantilly Mont-Blanc design, truffle juice in vinaigrette

Marinated scallops, smoth milk with a smoky taste, granny smith panacotta, Tonda di Chiogga, Oysterleaf

Fish

Browned lobster, coraline sauce, vegetables in a macaroni timbale, topped with a paloise sauce

Roasted red mullet fillet, then lacquered with a saffron marinière of shellfish, rust sauce, minestrone of Paimpol coco, aniseed sauce

Monkfish cook with smoked eel and its almond butter, a "rôtie", apple and cabbage tatin, a verjuice

Meat

Sweetbread caramelized with quince, chestnut puree with our “Millesime 2022” truffle juice, chanterelles in vinaigrette

Roasted lamb, then grilled in beech wood, puffed potato mille-feuille in Dauphinoise

Luteau poultry roasted with black garlic under the skin, celtuces and bimis, strong herbs and matcha tea

Et aussi à la carte...

Garden vegetable mix with picked seasonal vegetables

Cheese

Seasonal dish

Appetizer

Amuse bouche

Marinated scallops, smoth milk with a smoky taste, granny smith panacotta, Tonda di Chiogga, Oysterleaf

Onion confit and caramelized, mousseline of " Charlotte " potato, white Alba truffle, parmesan and a yellow egg coulant

Culoiselle poultry roasted with black garlic under the skin, celtuces and bimis, strong herbs and matcha tea

Caramel gingerbread infused pear, pistachio dacquoise biscuit, black tea jelley

Dessert

Dessert of the day

Seasonal ice creams and sorbets

Ginger infused chocolate, chocolate and lime sorbet under crisp veil

Caramel gingerbread infused pear, pistachio dacquoise biscuit, black tea jelley

Coffee, small chocolate pies

Lunch menu from Wednesday to Friday

Starter / Main course or Main course / Dessert

Starter / Main course / Dessert

Starter

Leek cooked slowly over a flame, smoked eel, mussel, mimosa vinaigrette with citrus fruits, honey and ginger

Scallops and mushrooms carpaccio on risotto fregola, walnut, celeriac, and orange-fennel sauce

Main course

Pearly haddock with sea fennel steam, sweet onion pissaladière, light mousseline of "charlotte" potato

Venison puff pie, champetre salad, venison full bodied juice

Dessert

The Classic

Assortment of 3 cheeses

Visit the horizon in five steps

New Year menu

Amuse Bouche

Sashimi langoustines, passion fruit and cranberry juice, lemon caviar condiments, in a fine spicy jelly

Carpaccio of root vegetables, light cream with Kristal caviar, oysterleaf

Duck foie gras and roasted mango with ginger, Infused with Vouvray and spiced pineapple, lime and vanilla

Steamed truffle scallops, artichoke poivrade, oyster mushrooms in a creamy chardonnay sauce

Roasted deer fillet with berries, stuffed and lacquered mini cabbage, caramelized quince, venison sauce, and black currant

Mont d'or and black truffle served at the table

Chestnut frosted with chartreuse

New year’s dessert

Mignardises

New Year's DessertSmall cakes

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New Year's Dessert
Small cakes

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