Menus of the South-West

menu-sudouest.jpg (21 KB)

THE SOUPS : 

- Tourin blanched with garlic

- Onion and tomato tourin with chabrot

HORS-D'ŒUVRES : 

- Hot-cold (oysters with sausages or braised flat sausages).

FISH : 

- Eels in persillade

- Shad on the grill

- Frying of Dordogne goujons

- Grilled lamprey on coarse salt

- Lamprey old Saint-Emilion style

EGGS : 

- eggs and baragane leeks in wine sauce

- omelette with Saint-Emilion mushrooms

- omelette of elvers

VEGETABLES : 

- Asperges des sables (asparagus)

- Saint Emilion mushroom stew

- Porcini mushrooms à la Bordelaise

GAME : 

- Salmis of woodpigeon

- Grilled vine thrush

- Duck tonnelière

MEATS: 

- Veal sweetbread skewers interspersed with pork belly

  roasted on shoots

- Entrecôte à la Bordelaise

- Grilled cellar master steak master with shoots

- Veal scallops with Saint-Emilion mushrooms

- Filet mignon with mushrooms

- Goose confit with local peas

FRUIT : 

- Peaches from the vines of Saint-Emilion

- Murailles figs

DESSERTS : 

- Macaroons of Saint-Émilion