Course Menu Samples

   'Cuisine de Terroir'

               Menu 1

Buffet  A taste of the region

 (On arrival)

Aperitif and canapés

Regional breads

Starter

 Moules al la crème Normande,

Main

Selection of regional meats with pickles, sauces and dressed seasonal mixed salad leaf

Sorbet

“Tru Normande” 

Regional cheeses

 Camembert, Pont l’Eveque and Liverot

Dessert

Flan Normande flamed with Calavados and served with local crème fraiche. 

Coffee and petit four (Calvados)

Drinks:

Iced Water

Cider/Poire

Red and white wine

Calvados

Menu 2

Aperitif

Regional breads

Starters

Crème Vichyssoise

Goats cheese feuilletee with caramelized red onion

Sorbet

 Red wine

Main

Boeuf a la Bourguignon

Coquilles Saint Jacques

Dressed seasonal mixed leaf salad

Cheese board

Dessert

Sabayon of market fruits 

Petits chocolate pots de crème

Coffee and petit four

Drinks

Iced Water

Cider

                                                  Red and white wine  (Click here for course dates)