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La Bastide Saint-Antoine

Christmas and New Year's Eve

For Christmas and New Year's Eve, our Chefs offer you festive menus, to be savoured in the warm atmosphere of our Restaurant

CHRISTMAS MENU Friday, December 24th, 2021 (dinner) and Saturday, December 25th, 2021 (lunch)   The Patience of Christmas in one bite ~.~ Pressed...

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CHRISTMAS MENU
Friday, December 24th, 2021 (dinner) and Saturday, December 25th, 2021 (lunch)

 

The Patience of Christmas in one bite

~.~

Pressed duck foie gras with persimmons and acidic litchi jelly

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Raviole of prawns and its americanised chestnut veloute

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John dory fish served with ancient mustard gnocchis, bones jus with yellow Savoie wine

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Poached and dressed with truffle fattened chicken, stewed wintery vegetables to discover,
truffled supreme sauce

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The Elegant slice of ewe cheese tomme, put on top of dark mushrooms and salad,
perfumed with truffled olive oil

~.~

The Beautiful Christmas ball, Peru chocolate mousse,
heart of mandarin candied with Christmas flavour, gingerbread ice cream

 

€170 (beverages excluded)

 

 

NEW YEAR'S EVE MENU
Friday, December 31st, 2021 (dinner)

 

The Patience of New Year's Eve in one bite

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Poached oyster in yellow Savoie wine emulsion served with warm rye bread

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Candied eggs with young beets
served on top of sea scallops tartare and caviar oscietre, jerusalem artichoke veloute

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Turbot cooked in melting truffled leeks
served with squid calisson and fennel infused sauce

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The Marvellous black truffle coated with perigourdine rice

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The Heart of sweetbread cooked religiously with hazelnut butter,
served on top of small stewed winter vegetables and veal jus
lightly perfumed with tonka bean

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The Delicious farmed ricotta boarded with a lemon veil, truffle crumbs

~.~

Meringue coconut, with festif chards,
exotique pineapple perfume, mango and passion refreshed with coriander

 

€290 (beverages excluded)

 

 

 

NEW YEAR'S DAY MENU
Saturday, January 1st, 2022 (lunch)

 

The Patience of New Year's Day in one bite

~.~

Poached oyster in yellow Savoie wine emulsion served with warm rye bread

~.~

Candied eggs with young beets
served on top of sea scallops tartare and caviar oscietre, jerusalem artichoke veloute

~.~

Turbot cooked in melting truffled leeks
served with squid calisson and fennel infused sauce

~.~

The Heart of sweetbread cooked religiously with hazelnut butter,
served on top of small stewed winter vegetables and veal jus
lightly perfumed with tonka bean

~.~

The Delicious farmed ricotta boarded with a lemon veil, truffle crumbs

~.~

Meringue coconut, with festif chards,
exotique pineapple perfume, mango and passion refreshed with coriander

 

€190 (beverages excluded)


Net prices including taxes

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