traiteur
STARTERS
- Soupe d' onionFrench onion soup is a soup based on vegetable stock and onions, and served gratinée with croutons and emmental cheese. Preparation: Heat the soup in a saucepan and pour it into a bowl. pour three to four croutons and some of the grated cheese. Gratinate with a salamander or with the help of a torch. Arrange the rest of the croutons and grated cheese in small ramekins and serve.£2.35
- Gluten free bread
- No cheese
- Salade de Chèvre ChaudThis wonderful salad is to be found on most menus in France Preparation: remove the goat cheese toasts from their packaging, place them on a baking tray and put in a hot oven until the color changes. meanwhile pour the salad in the middle of a plate and pour the vinaigrette on top. when the toasts are ready place them on top of the salad and sprinkle with parsley£2.95
- Gluten free bread
- Escargots X1212 snails cooked in garlic butter served with a mini sourdough bread. Preparation: remove the plastic wrapping and place the dish in a hot oven at 180 degrees Celsius and cook for about five minutes. place the tray on a plate covered with a napkin and place the bread on its side£6.80
- Gluten free bread
- Terrine de campagne au poivre vertServed with gherkins and sourdough bread.£2.50
- Gluten free bread
- Rillettes de porc du MansRillettes is a preservation method similar to confit where meat is seasoned then slow cooked served with gherkins and sourdough bread£2.50
- Gluten free bread
- Salade d ecrevisseCrayfish tails salad with cocktail sauce Preparation: put the salad first on a plate then put the cocktail sauce on top, then the crayfish. Arrange the lemon slices and chives for decoration£3.50
- soupe poireaux-pommes de terreleeks and potatoes soup served with sourdough bread Preparation: Put the soup in a saucepan and gently reheat it for five minutes. serve in a bowl.£2.10
- Gluten free bread
MAINS
- Petit Sale aux lentilles vertes Du PuyA simple recipe for the classic French dish of pork belly and Morteaux Sausage and served with puy lentils. Preparation: reheat the vaccum bag in a bain-marie for 8 minutes and pour into a warm plate . If you decide to freeze it, keep it up to 2 months in the freezer. consume within 1 day after defrosting.£7.45
- TartifletteTartiflette is a dish from Savoy in the Alps. It is made with potatoes, reblochon cheese, lardons and onions. Preparation: remove the plastic wrapping and put the dish in the oven at 180 degrees celcius for 10 minutes.£7.25
- vegeterian option, (without lardons)
- regular
- Cassoulet au canard confitCassoulet is a rich, slow-cooked casserole containing confit duck, Toulouse saucisse and white beans, originating in southern France. Preparation: Empty the cassoulet in a baking dish, sprinkle the top with breadcrumbs and bake at 180 degrees celcius for 10 minutes.£7.85
- Sauté de sanglier au vin rougeWild boar marinated and slow cooked in red wine Preparation: Reheat the wild boar in a pan for 5 minutes, stirring occasionally then pour into a hot plate£7.75
- Gluten free option
- regular
- Blanquette de veauBlanquette de veau is a French veal ragout in which neither the veal nor the butter is browned in the cooking process. preparation: reheat the meat in a saucepan for 5 minutes on low heat then add the sauce on top. Remove from the heat as soon as boiling begins and serve immediately.£7.75
- Gluten free option
- regular
- Boeuf BourgignonBeef stew with red wine carrots and onions. instructions: Reheat the Bourgignon in a pan for 5 minutes, stirring occasionally then pour into a hot plate£5.90
- Gluten free option
- regular
- Cuisse de canard confitThe process gives meat the most fabulous texture and flavour. Confit duck legs are particularly worth the wait – cooked long and slow in duck fat flavoured with aromatic herbs until meltingly tender, preserved in that fat, then roasted quickly until crisp and golden. preparation: Remove the leg from the packaging and place it in an ovenproof plate. cook in the oven for 10 minutes at 180 degrees Celcius until the skin is crispy.£8.90
- MASHED POTATOES£1.80
- Green flageolet£1.85
- RIZ ROUGE DE CAMARGUE£1.90
- POMMES DE TERRE SAUTEES£1.80
- Poêlée printanière de legumes£2
- Saumon sauce moutardeSaumon in a creamy wine and mustard sauce. preparation: reheat the salmon over low heat for 2 minutes on each side then add the sauce directly on top of the salmon. remove from the heat as soon as the sauce begins to boil and serve immediately.£6.50
- MASHED POTATOES£1.80
- Green flageolet£1.85
- RIZ ROUGE DE CAMARGUE£1.90
- POMMES DE TERRE SAUTEES£1.80
- Poêlée printanière de legumes£2
- Mussels potFresh mussels steamed in the sauce of your choice Preparation: Place the sauce in a large saucepan and bring to a boil. Pour the mussels into the saucepan and put the lid on. cook for 5 minutes, stirring once or twice to allow mussels to open. Pour the mussels in a large warm bowl and sprinkle generously with the parsley£9.10
- Garlic (creamy garlic sauce)
- White wine
- Roquefort ( creamy roquefort sauce
- Green Thai
- Tomatoes and Shallots
DESSERTS
- Minis canneles BordelaisSmall French pastry flavored with rum and vanilla with a soft and tender custard center and a dark, thick caramelized crust. TIP: Warm them in the oven before to eat them.£2.85
- Creme brulee VanilleAttention blowtorch needed. Preparation: remove the packaging. sprinkle the sugar on top and caramelize it with a blowtorch£2.40
- Paris-BrestA Paris–Brest is a French dessert, made of choux pastry and a praline flavoured cream Preparation: cut the bag of cream on the side then use it as a pocket to fill the base of the choux pastry then place the upper part on it. sprinkle with icing sugar for decoration£2.90
- wine-poached pearpear in wine is a traditional dessert of the wine-growing region of Beaujolais, and belonging to the cuisine of Burgundy and Lyon Preparation: reheat the pear in its packaging in a water bath for 5 minutes. cut the packaging and carefully remove the pear and spice it up in a warm plate and pour the juice over it£2.30
- Crêpes SuzetteCrêpes Suzette is a French dessert consisting of crêpes with beurre Suzette, a sauce of caramelized sugar and butter, tangerine or orange juice, zest, and Cointreau Preparation: pour the sauce into a saucepan with the crepe, as soon as the sauce boils, pour everything into a hot plate. Pour the cointreau on top and flambé with the help of a lighter£3.50
WINE
- BEAUJOLAIS VILLAGES BEL-AIR 2018THE WINE : Our Beaujolais-Villages is fleshy and supple, with a lightly tannic structure, meaning that it can be enjoyed at any time of the day. Red fruit, mainly black currant and raspberry, aromas are at the fore. SERVING TEMPERATURE : 14 to 16°C FOOD AND WINE MATCHES : Ideal with delicatessen meats, patés, savoury tarts or simply as an aperitif. CELLARING : 3 to 4 years.£16.50
- CORBIERESCORBIERES 2018 CHATEAU DURFORT SYRAH/GRENACHE 14.5%£18.90
- COTES DU RHONECOTES DU RHONE AROMANES 2017 13.5%£14.90
- BORDEAUX JEAN DE MARCEAUCHATEAU JEAN DE MARCEAU BORDEAUX 2017 12.5%£13.90
- COTEAUX BOURGUIGNONSFreshness, fruit, juice and the drinkability of the Pinot Noir Bourguignon is in this gold-medal-winning wine. 12.5%VOL 2018£14.70
- BORDEAUX CHATEAU PIERRONRipe and red fruits, notes of soft and ample tannins. Good aromatic persistence in the mouth. 13.5%VOL 2018£13.70
- VILLA DES ANGESSlightly woody without being too strong, it offers rare complexity and is ideal for an impromptu appetizer, barbecue... or just for fun! 14%VOL 2019£18.50
- VILLA DES ANGES ROSEWe love everything about this old-vine rosé, from its beautiful salmon pink colour to the lush strawberry and raspberry aromas and crisp, refreshing finish. 12%VOL£16.80
- LE TRIPORTEURBright, vivid pink-salmon colour, crisp and with good and balanced acidity. In the nose, citrus, tree fruit, as peach, and some herbal. In the mouth, grapefruit, peach, some minerality with a note of strawberries. 13.5%VOL 2019£13.30
- CHARDONNAY 2019 - RETHORE DAVYVibrant and generous, with citrus, white blossom and fresh bay leaves on the nose and a textured palate suffused with quince, lemon and a briney, grapefruit-zest finish. A good partner for fish and seafood in general. 13%VOL£15.30
- DOMAINE HORGELUSThis delicious marriage of Colombard and Sauvignon offers a cuvée full of freshness and elegance, a sublime expression of fruit. With notes of white citrus flowers and exotic fruits, it is perfect as an aperitif or with fish, shellfish and crustaceans. 11.5%VOL 2019£12.70
- COTE MAS BLANCReveals fruity aromas of peach and pear with a beautiful length in the mouth. This aromatic wine will go perfectly with a fish dish. 12.5%VOL 2019£14.50
- VOUVRAY - DOMAINE DE VAUGONDYOffers freshness delicacy and harmony. The Domaine de Vaugondy once again astounds us with its expertise. You've found the wine to go with your apéritifs and desserts. 12.5%VOL 2016£19.85
- CIDRE BRETONThe Cidre Breton Brut is a soft full-flavoured cider born under the warm Brittany skies. Made from fully ripened Breton cidre apple varieties. 5.5%?VOL£8.85
SIDE
- MASHED POTATOESCreamy mashed potatoes with butter. instructions: Reheat the mashed in the bag in bain-marie for 5 minutes. open the bag and served the mashed into a plate with a spoon.£1.90
- RIZ ROUGE DE CAMARGUEthe camargue red rice long grain has an intense somewhat nutty taste and a naturally chewy texture Preparation: reheat the rice in its bag in a bain-marie for 5 minutes.£2.10
- Green flageoletThe flageolet bean is a variety of the common bean originating from France. The flageolet is picked before full maturity and dried in the shade to retain its green color. The bean is small, light green, and kidney-shaped. The texture is firm and creamy when shelled and cooked Preparation: reheat the flageolets in their bag in a bain-marie for 5 minutes.£2.10
- POMMES DE TERRE SAUTEESPan fried potatoes Preparation: Empty the potatoes and their butter in a skillet and heat over low heat for a few minutes, stirring occasionally.£1.80
- VEGAN
- regular
- Poêlée printanière de legumesseasonal fried vegetable preparation: Pour the vegetables into a skillet and reheat over low heat for a few minutes, stirring occasionally.£2.30
- VEGAN
- regular