Auberge de Saint Didier

Set
menus at €28.00 without cheese – including dessert
, a quarter bottle of wine (red and white blend), a quarter bottle of still mineral water and coffee Set

menus at €31.00 with cheese and dessert

– including a quarter bottle of wine (red and white blend), a quarter bottle of still mineral water and coffee

MENU NO. 7:

Romaine salad: lettuce, tomato, bresola, breaded mozzarella and green
asparagus
Veal Marengo
with Forestine potatoes and Provençal
tomatoes Fromage blanc with cream or ½ St Marcellin (to be confirmed)
Raspberry tart

MENU No. 8:
Italian-style melon rosette (in season)
Roasted rack of lamb, Provençal
herbs, Dauphinois gratin and ratatouille
, creamed fromage blanc or ½ St Marcellin (to be confirmed)
, frozen nougat, apricot coulis

MENU No. 9:
Chicken Liver, Bacon and Corn
Salad Fillet of Sea Bream, Mascarpone and Dill
Sauce Fresh Pasta and Sun-dried
Tomatoes Fromage Blanc with Cream or ½ St Marcellin (to be confirmed)
Norwegian Omelette

MENU No. 10:
Green Asparagus Salad with Crayfish, Prawns and Smoked
Salmon Stuffed Chicken Rillettes with Porcini and Chanterelle
Mushroom Sauce Fresh
Tagliatelle Fromage Blanc with Cream or ½ St Marcellin (to be confirmed)
Tiramisu

MENU No. 11:
Scallop Terrine, Fine Herb
Sauce Roast Beef, Shallot
and Button Mushroom Sauce and Dauphine
Potatoes Creamed Fromage Blanc or ½ St Marcellin (to be confirmed)
Tarte Tatin, Vanilla Ice Cream

MENU No. 12:
Salad with Warm Cabécou, Shavings of Cured Ham and Walnuts
Salmon Escalope with Sorrel
Basmati Rice and Mushroom
Flan Fromage Blanc with Cream or ½ St Marcellin (to be confirmed)
Chocolate


Profiteroles

Option to customise your menu

Set
menus at €33.00 without cheese – including dessert
, a quarter bottle of wine (red and white blend), a quarter bottle of still mineral water and coffee Set

menus at €36.00 with cheese and dessert

– including a quarter bottle of wine (red and white blend), a quarter bottle of still mineral water and coffee

MENU NO. 13:

Tartare of two types of salmon: smoked and marinated with dill and lime
Farm-raised chicken supreme, foie gras and port
sauce Gratin of potatoes with chanterelle mushrooms and green
beans Fromage blanc with cream or ½ Saint Marcellin (to be confirmed)
Auberge’s gourmet platter

MENU No. 14:
Scallop Terrine, Fine Herb
Sauce Lemon and Acacia
Honey Pork Fillet Mignon Dauphine Potatoes and Mushroom
Flan Creamed Fromage Blanc or ½ Saint Marcellin (to be confirmed)
Auberge Gourmet Platter

MENU No. 15:
Asparagus Delight, Bresaola, Smoked Duck Breast, Sun-dried Tomatoes and Parmesan
Shavings Sea Bass Fillet, Mascarpone and Dill
Sauce Basmati Rice and Leek
Fondue Fromage Blanc with Cream Or ½ Saint Marcellin (to be confirmed)
Auberge Gourmet Platter

MENU No. 16:
Gourmet Salad with Rocamadour, Shavings of Serrano
Ham, Guinea Fowl Supreme with Wild
Mushrooms, Gratin Dauphinois and Sun-dried
Tomatoes, Creamed Fromage Blanc or ½ Saint Marcellin (to be confirmed)
Auberge Gourmet Platter

MENU No. 17:
Périgord Salad:

salad, tomato, green beans, smoked duck breast, gizzards and a block of duck

foie gras
Roasted Sirloin, Green
Pepper Sauce, Forestine Potatoes and Ratatouille
Fromage Blanc with Cream or ½ Saint Marcellin (to be confirmed)
Auberge Gourmet Platter

Option to customise your menu

Lyon-style
set menus €27.00 set menus including dessert

& a quarter-litre of wine (red and white blend) + a quarter-litre of still mineral water + 1 coffee

€30.00 set menus including cheese and dessert
& a quarter-litre of wine (red and white blend) + a quarter-litre of still mineral water + 1 coffee

Lyon-style Menu No. 1
:

Platter of Lyon-style charcuterie:
country terrine, Jésus, Rosette and Cervelas
Pike quenelle, lobster sauce, basmati
rice Cervelle des Canuts or half a St Marcellin (to be specified)
Tarte Tatin with vanilla

ice cream
Lyon-style Menu No. 2
:

Lyonnais salad with bacon, croutons and poached
egg Hot pistachio-flavoured Lyonnais cervelas, Beaujolais
sauce Green lentils and steamed
potatoes Cervelle des Canuts or 1/2 St Marcellin (to be confirmed)
Brioche tart with pralines

** Cervelle des Canuts
: A Lyon speciality made from fromage blanc
mixed with double cream, garlic, parsley, chives, white wine, salt and pepper.

Option to customise your menu