SUPPORT DE VENTE POUR L'EPREUVE D'ARGUMENTATION COMMERCIALE
RESTAURANT " LE BISTROT GOURMAND"
This week's product : " Pasta"
- Ravioles aux escargots, crème de persil plat : Casing in pasta, stuffed
with snails , served with a cream of flat leaf parsley
- Farfalles au pesto et copeaux de Parmigiano-Reggiano : Farfalles with
pesto and shavings of Parmiggiani-Reggiano. Farfalles means butterflies
and Parmiggiani- Reggiano is Italian cheese from Parma
- Filet de rascasse en croûte d'herbes, nouilles à l'encre de seiche : Filet
of scorpion-fish in herb crust, noodles with cuttlefish ink
- Gratin de macaroni au magret de canard et aux cèpes : Macaroni gratin
with duck chest and boletus
- Porc émincé aux vermicelles de soja : Minced pork with soya vermicelli
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Make your own personal meal from the menu below:
3 dishes ( starter, main course, dessert) €30 or 4 dishes
(starter, main course, cheese and dessert) €32
STARTERS
- Assiette nordique : Assortment of smoked fishes ( salmon, trout, herring,
eel ) served in slices with toasts, butter and lemon
- Feuilleté de fruits de mer, salicornes au beurre : Puff pastry filled
with seafood ( mussels, scallops, lobster, squid, shrimps, prawns ) , and
salicornia with butter
- Quiche au Maroilles : Quiche with Maroilles : it's a pastry shell filled
with a savoury custard made of cream and Maroilles; Maroilles is cheese
from the north of France; it's made with cow's milk
- Terrine de queues de bœuf à la mousse de cresson : Pâté of beef tails
with cress mousse
- Planche de charcuteries : Board of cold meats, sausages, and hams
FISH
- Petite nage de poissons de rivière : Sea fishes cooked in court-bouillon
( pike, perch, pike-perch, trout, hill-trout, mullet)
- Quenelles mousseline de brochet, sauce Nantua : Pike mousseline quenelles,
with crayfish sauce
- Fricassée d'écrevisses au vin jaune: Fricassee of crayfish with yellow
wine
- Bourride Sétoise : Bits of angler fish boiled in a court-bouillon of
white wine, leeks, onions carrots, chopped garlic, orange peel and pepper.
- Loup en croûte, sauce au basilic : Sea bass in a crust, with a basil
sauce
MEAT
- Cassoulet toulousain: Cassoulet made of haricot beans, rind of pork,
carrots, garlic, goose meat, and tomatoes
- Colombo de volaille : Caribbean dish made with poultry, courgettes,
aubergines, and spiced with colombo : mild curry
- Carré de veau à la fricassée de légumes oubliés (pour 2 pers.): Roasted
loin of veal with a fricassee of old-fashioned vegetables such as parsnip,
swede, potimarron, nettles … (for 2 )
- Suprême de canette à l'Hypocras : Female duckling in a supreme sauce
with a wine flavoured with spices and fruits
- Pavé de bœuf de " Charolais " grillé (sauce au choix : Bordelaise, Roquefort
ou Béarnaise) : Grilled thick piece of beef of the Charolais species.
Choice of sauces: Bordelaise: brown sauce added of garlic, tarragon, lemon
pulp, clove and Sauternes wine, or sauce Roquefort, with Roquefort cheese,
or Béarnaise: wine vinegar, tarragon and eggs.
GARNISHES to your choice
- Riz pilaf: Rice pilaf
- Tagliatelles: Tagliatelles
- Pommes allumette: Fried potato-sticks
- Mousse de légumes: Vegetables mousse
- Brocolis: Brocolis
- Endives braisées: Braised chicory
- Tian provençal : Dish of vegetables from Provence, au gratin( aubergines,
courgettes, green and red and yellow peppers, tomatoes …)
CHEESE
All our cheeses are served with mesclun: a mix of baby lettuces and
wild greens, including chervil, arugula, mizuna, mache, and endive ...
- Plateau de fromages affinés: Tray of refined cheeses
- Brioche au bleu des Causses: Brioche with cheese from the south of
France it's made with cow's milk and it's soft
DESSERTS
- Today's dessert
- Moelleux au chocolat : Soft chocolate pastry
- Flan à la farine de châtaigne et pistaches caramélisées: Flan of chestnut
flour and caramelized pistachios
- Poire pochée au Quarts de Chaume, éclats de nougatine: Poached pear
with cheese and chips of sweet of caramel, hazelnut and almond
- Crêpe soufflée à l'ananas (to be ordered at the beginning of the meal)
: Soufflé pancake with pineapple
You will be recommended a variety of special kinds of
bread all along your meal
All our meats are of French origin
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EUROPE AT YOUR TABLE
Compose your menu like this: 2 dishes €19 (starter
or dessert and main course) 3 dishes €23 (starter main course and dessert
) 4 dishes €26 (starter main course cheese and dessert )
STARTERS
- SPAIN: Gaspacho Andalous (cold vegetable soup)
- GREECE: Tsatsiki (cucumber and yoghurt)
MAIN COURSE
- ITALY : Medaglione di Tonno rosso in padella, Basilici, Zucchini e pomidori.(Medallion
of fresh red tunafried with basil, courgettes and tomatoes)
- AUSTRIA: Wiener Schnitzel, mit Erdäpfelsalat(veal escalope with cream
and mushroom, potato salad
The European Plate of Cheeses (Three European cheeses and their garnish)
DESSERTS
- UNITED KINGDOM: Apple Crumble(apple crumble)
- SCANDINAVIA: Roedgroed (soup of red fruits: strawberries, raspberries,
redcurrant, …)