Hostellerie Des Clos (Menu)

Forret

Foie gras macerated with Maury wine, red onion chutney and cherries

Millefeuille layering of lobster and tomatoes, rocket sorbet and herb oil

Special oysters in an aromatic broth with slow-simmered leeks

Hovedret

Char, Chablis sauce, potatoes, bacon and preserved egg yolk

Back of pike-perch sealed on its skin, Chablis butter and diced vegetables

Browned fillet of turbot, shiitake mushrooms, potatoes, onions and fish juice with Chablis

Dessert

Warm Grand Marnier soufflé

Tarte Tatin, lace biscuit and vanilla ice cream

Black Forest cream cake

Chocolate and almond biscuit, crystallized orange, tea sorbet

Give a rating to Hostellerie Des Clos

Reviews

Photos