Carte complete gb 01.02.2016
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This document describes the menu and offerings of a French restaurant called "La Gouesniere". It includes sections listing appetizers, entrees, meat/poultry, fish/seafood, desserts, a lobster-focused menu, an epicurean tasting menu, a standard menu, and notes about allergens and wines. The restaurant sources ingredients locally and seasonally from Brittany, France and focuses on traditional Breton cuisine prepared with fresh products.
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Carte complete gb 01.02.2016
- 1. ALCOHOL MUST BE CONSUMED WITH MODERATION AND ABUSE CAN BE DANGEROUS. ALL OUR MEAT IS OF FRENCH ORIGIN. RESTAURANT “LA GOUESNIERE” SINCE THE 5TH MAY 2015 OUR RESTAURANT HAS THE “MAITRE RESTAURATEUR” TITLE. THE CHEF COOKS HOME MADE MEALS WITH FRESH AND SEASONAL PRODUCTS FROM THE REGION. STARTERS € DEEP-SHELLED OYSTER N°. 001 FROM THE BAY OF CANCALE, each 2.60 NATIVE FLAT OYSTERS FROM CANCALE, (subject to availability) each 3.60 SMOKED SALMON MARINATED WITH BEETROOT JUICE PEPPER CORIANDRE BAVAROISE, SWEET AND SOUR GOLDEN BEET COULIS 25 FREE RANGE DUCK FOIE GRAS TERRINE 22 WITH A DECLINAISON OF CARROTS, SWEET AND SOUR DATES COULIS AND A KIWIFRUIT JELLY ENTRÉES € POACHED LOCALLY CAUGHT SCALLOPS AVOCADO AND VEGETABLE RAVIOLI, BLACK SESAME, CUTTLEFISH WITH A WARM SHELLFISH VINAIGRETTE 32 PAN-FRIED DUCK LIVER FOIE GRAS FROM THE LANDES AREA ROASTED PEAR, BLACK SMOKED CARDAMOM, CRISPY KALE CABBAGE, MISO SAUCE 25 ORMARS FROM THE ISLAND OF GROIX BRAISED “ICE” RADISH WITH GARAM MASALA, SLICES OF “PATA NEGRA” 48 BRETON BLUE LOBSTER IN A IODIZED BROTH WITH COCKLE AND RAZOR SHELL “MARINIERE” 42 FROM THE GARDEN TRUFFLED SEASONAL STEAMED VEGETABLES 27 BUTTERNUT GNOCCHI, ROCKET AND PARMIGGIANO COULIS 25 ALL OUR MENUS AND DISHES MAY CONTAIN THE FOLLOWING ALLERGENIC: CEREALES CONTAINING GLUTEN, EGG AND EGG BASED PRODUCTS, FISH AND FISH BASED PRODUCTS, MILK AND MILK BASED PRODUCTS, NUTS, SULPHUR DIOXIDE AND SULPHITES, PEANUTS AND PEANUTS BASED PRODUCTS, SHELLFISH AND SHELLFISH BASED PRODUCTS, SOYA AND SOYA BASED PRODUCTS, CELERY AND CELERY BASED PRODUCTS, MUSTARD, MUSTARD BASED PRODUCTS, SESAME SEADS AND SESAME SEED BASED PRODUCTS PLEASE INFORM US AT YOUR RESERVATION IF YOU HAVE ANY ALLERGIES. OUR CHEF ADAPTS OUR MENUS FOR YOU.
- 2. ALCOHOL MUST BE CONSUMED WITH MODERATION AND ABUSE CAN BE DANGEROUS. ALL OUR MEAT IS OF FRENCH ORIGIN. MEAT AND POULTRY € SLOWLY COOKED BEEF CHEEK CANNELLONI LIGHTLY SEARED CANCALE OYSTERS, ANCHOVY AND CAPER TEMPURA 32 FILET “NOISETTE” OF LAMB VEGETABLE AND LAMB SHOULDER ROLLED IN A FILO PASTRY WITH AN ACACIA FLOWER SAUCE 38 TRUFFLED FLANK COOKED THIRTY HOURS WITH GOLDEN SWEETBREAD ARTICHOKE AND COLONNATA HAM MOUSSELINE, LACQUERED BABY CARROTS 39 ROASTED DUCK FILET BUTTERNUT PUMPKIN, GRAPES, BLACKCURRANT SAUCE 35 FISH, SEAFOOD AND SHELLFISH € GRILLED BRETON BLUE LOBSTER “TRADITION MAISON” 650gr FLAMBÉED WITH COGNAC 58 JOHN DORY COOKED ON A PEBBLE HEART OF LEEK, COCKLES AND A SQUID INK TUILE BISCUIT 38 GRILLED DOVER SOLE IN HOME SMOKED “BORDIER” BUTTER AND TRUFFLED VEGETABLE 41 GRILLED DOVER SOLE IN “BORDIER” YUZU BUTTER, TRUFFLED VEGETABLE 41 BLUE LOBSTER TAIL STEAMED ON A SEA SALT BED, LEMONGRASS, CHIOGGIA BEET AND PAK CHOÏ, LEMON BALM JUICE 44 PLATEAU DE FRUITS DE MER FOR 2 PERSONS (To order 2 days ahead) PLATEAU DE FRUITS DE MER (PRICE PER PERSON) CRAB OR SPIDER CRAB DEPENDING ON THE SEASON, OYSTERS, LANGOUSTINES, GREY AND PINK PRAWNS, WHELKS, SEASNAILS AND CLAMS 55 PLATEAU DE FRUITS DE MER ROYAL (PRICE PER PERSON) PLATEAU DE FRUITS DE MER PLUS LOBSTER 80
- 3. ALCOHOL MUST BE CONSUMED WITH MODERATION AND ABUSE CAN BE DANGEROUS. ALL OUR MEAT IS OF FRENCH ORIGIN. DESSERTS € TO BE ORDERED AT THE BEGINNING OF YOUR MEAL SWEET CLEMENTINE, BOURBON VANILLA AND LIQUORICE BRITTON SHORTBREAD 14 SAINT-HONORÉ CAKE, CHESNUT CREAM AND CHANTILLY CHOCOLATE PUFFS, BUTTERSCOTCH AND SALT FLOWER 14 GRAND CRU DARK CHOCOLATE GANACHE MINT AND MANGO TARTAR WITH A JAM OF LOCAL SEAWEED 14 « HOKKAIDO PUMPKIN AND CO » HAZELNUT COULIS HART, CLOUD OF SMOKED MILK AND KIWANO SEEDS 14 GRAND MARNIER SOUFFLÉ SERVED WITH A GRAND MARNIER CUVÉE 16 SORBETS AND OR ICE CREAM PALETTE 12 CHEESE REGIONAL MATURE CHEESE TROLLEY 14
- 4. ALCOHOL MUST BE CONSUMED WITH MODERATION AND ABUSE CAN BE DANGEROUS. ALL OUR MEAT IS OF FRENCH ORIGIN. MENU « HOMARD » 104 € BRETON BLUE LOBSTER IN A IODIZED BROTH WITH COCKLE AND RAZOR SHELL “MARINIERE” BLUE LOBSTER TAIL STEAMED ON A SEA SALT BED LEMONGRASS, CHIOGGIA BEET AND PAK CHOÏ, LEMON BALM JUICE ROASTED BLUE BRETON LOBSTER TAIL STEAMED GREEN ASPARAGUS, TRUFFLE POULTRY MEAT SAUSAGE, CORAL SUPREME SAUCE REGIONAL MATURE CHEESE TROLLEY GRAND MARNIER SOUFFLÉ SERVED WITH A GRAND MARNIER CUVEE __________ SELECTION OF WINES FROM OUR SOMMELIER FOR 2 PERSONS: 98€ 1 BOTTLE OF « LOUIS ROEDERER 2006 BLANC DE BLANCS » COFFEE FOR TWO
- 5. ALCOHOL MUST BE CONSUMED WITH MODERATION AND ABUSE CAN BE DANGEROUS. ALL OUR MEAT IS OF FRENCH ORIGIN. MENU EPICURIEN 7 courses, 79€ 5 courses, 64€ * CARABINEROS GAMBAS COOKED ON A SEA PEBBLE, DWARF RED PEPPER, COCONUT MOUSSE WITH OLD JÉRÈS PAN-FRIED DUCK LIVER FOIE GRAS FROM THE LANDES AREA ROASTED PEAR, BLACK SMOKED CARDAMOM CRISPY KALE CABBAGE, MISO SAUCE LOCALLY HAND CAUGHT SCALLOPS COOKED WITH SQUID INK SAFFRON AND POTATOE ROLL ROASTED DUCK BREAST BUTTERNUT PUMPKIN, GRAPES, BLACKCURRANT SAUCE REGIONAL MATURE CHEESE TROLLEY SWEET CLEMENTINE, BOURBON VANILLA AND LIQUORICE BRITTON SHORTBREAD SAINT-HONORÉ CAKE, CHESNUT CREAM AND CHANTILLY CHOCOLATE PUFFS, BUTTERSCOTCH AND SALT FLOWER * Three starters or main courses, cheese and one dessert or three starters or main courses and two desserts __________ SELECTION OF WINES FROM OUR SOMMELIER FOR 2 PERSONS: 65€ 2 GLASSES OF WHITE BURGUNDY PREMIER CRU 1/2 BOTTLE OF CADET DE LARRIVET HAUT BRION ROUGE (OR EQUIVALENT)) 1 BOTTLE OF MINERAL WATER COFFEE FOR TWO
- 6. ALCOHOL MUST BE CONSUMED WITH MODERATION AND ABUSE CAN BE DANGEROUS. ALL OUR MEAT IS OF FRENCH ORIGIN. “LA GOUESNIÈRE” MENU 46 € SMOKED SALMON FILLET MARINATED WITH BEETROOT JUICE PEPPER CORIANDRE BAVAROISE, SWEET AND SOUR GOLDEN BEET COULIS OR FREE RANGE DUCK FOIE GRAS TERRINE WITH A DECLINAISON OF CARROTS, SWEET AND SOUR DATES COULIS AND A KIWIFRUIT JELLY OR POACHED LOCALLY CAUGHT SCALLOPS (Sup. 5€) VEGETABLE AND AVOCADO RAVIOLI, BLACK SESAME, CUTTLEFISH WITH A WARM SHELLFISH VINAIGRETTE WILD MEAGRE FILLET « AMARANTE » CRISP SEASON VEGETABLES WITH HIBISCUS, KOMBU SEEWEED BOUILLON OR SLOWLY COOKED BEEF CHEEK CANNELLONI LIGHTLY SEARED CANCALE OYSTER, ANCHOVY AND CAPER TEMPURA OR PISTACHIO AND KUMQUAT STUFFED BONED QUAIL SALSIFY MOUSSELINE WITH A TANGY NECTAR REGIONAL MATURE CHEESE FROM THE TROLLEY OR SAINT-HONORÉ CAKE, CHESNUT CREAM AND CHANTILLY CHOCOLATE PUFFS, BUTTERSCOTCH AND SALT FLOWER OR SWEET CLEMENTINE, BOURBON VANILLA AND LIQUORICE BRITTON SHORTBREAD OR « HOKKAIDO PUMPKIN AND CO » HAZELNUT COULIS HART, CLOUD OF SMOKED MILK AND KIWANO SEEDS __________ MARKET MENU 3 courses, 36€ / 2 courses 30€ SERVED FOR LUNCH, EXCEPT WEEKENDS AND BANK HOLIDAYS MISE EN BOUCHE, STARTER, MAIN COURSE, DESSERT, PETITS FOURS SUGGESTED BY THE CHEF MADE WITH LOCAL FRESH PRODUCT __________ OUR CHOICE OF WINES FROM THE WINE LIST: 17€ PER PERSON 1 GLASS OF CHARDONNAY JC. BOISSET DOMAINE “LES URSULINES” 1 GLASS OF PINOT NOIR JC. BOISSET DOMAINE “LES URSULINES”