Le 5 R Menu

Cream of asparagus and young leek soup with smoked bacon

Salmon gravlax with cucumber pickle and Nordic bread

Wild prawns cooked in coarse salt and garlic butter.

Scallops with saffron and parsley cream

Succulent shrimp flambéed in Pernod, infused with anise flavors, served with garlic butter and a hint of citrus zest.

Roasted turbot on a bed of new potatoes and spring onions with herbs

Seafood blanquette, monkfish, squid, cod, scallops, dogfish

Rack of beef chuck with meat juice

Pork cheek with carrots, bacon and pickles

Roasted Monkfish Tail with Green Pepper

Farm chicken supreme with morels and reduction

Slow-cooked Pamiers lamb shoulder with fresh herbs, served in a rich, flavorful meat jus. A tender, savory delight.

Chocolate terrine with walnuts and Armagnac crème anglaise

Cheesecake with homemade jam

Cheese from Belloc and surrounding areas

Bread and butter pudding creme patissiere

Classic French dessert with poached pears, vanilla ice cream, rich chocolate sauce, and toasted almonds.

A rich, layered dessert with a buttery biscuit base, creamy toffee, fresh bananas, whipped cream, and chocolate shavings.