Our French evenings are always rather popular. Fine cuisine with no airs and graces, homely proportions and the chance to twirl your moustaches.
AMUSE
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STARTERS
Velouté de Girolles
Soup made with chanterelles and smoked garlic butter with a little cream and herbs
or
Belly Pork Rillettes
Slow roasted pork belly made into a coarse pate with Hathersage damson gin & apple confit served with herb toasts
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PALATE CLEANSER
Coupe Le colonel
MAINS
Aubrac Daube
Local, best quality beef, marinated for 24hrs in Gaillac red wine and garlic and then slow cooked and served with traditional Aligot
or
Cod in parchment
Chunky cod, pan-fried and then marinated in a Gaillac rosé wine, tomato and olive sauce served with Les Frites Maison
Or
Poached Pear and Roquefort cheese Tartlet
French onion tartlet with pears poached in Gaillac white wine and Roquefort cheese served with Les Frites Maison
Squeaky French beans with lemon salt and shallots for the table
The Puddings
Black Cherry Clafoutis
A classic French dessert, cherry flan with a rosewater mascarpone cream
or
Pear Belle Helene Sundae Poached pears, clotted cream ice cream and dark chocolate caramel sauce
or
Gaufres Suzette
Our house waffles but with a suzette beurre with oranges flambéed in Grand Marnier