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  • kulinarische Köstlichkeiten
  • kulinarische Köstlichkeiten
  • kulinarische Köstlichkeiten
  • kulinarische Köstlichkeiten
  • kulinarische Köstlichkeiten
  • kulinarische Köstlichkeiten
  • kulinarische Köstlichkeiten
  • kulinarische Köstlichkeiten
  • kulinarische Köstlichkeiten

Menu « Tradition & Innovation »

Contemporary, sometimes surprising …

4-course menu, dishes preceded by * to be ordered by the entire table € 68.00
6-course menu to be ordered by the entire table € 88.00

Amuse-Bouche
* SPIDER CRAB
The tender flesh is presented like a Parmentier
Mousseline with vinegar from Xérès & Agastache (vegetable licorice)
Shellfish juice & Crispy bread slice

Or

* WILD OYSTER “PIED DE CHEVAL”
This oyster of important size originates from the coasts of Brittany
The oyster is heated up in wine from the Chablis region
Like a Vol-au-Vent in its pure butter pastry from Michael CONRADT
Cream of green asparagus and its juice & Chicken oyster from Bresse
“Taggiasche” Olives (Liguria; Piémont Italy)
Unlikely encounter:
SCALLOPS & DUCK FOIE GRAS
Duck Foie Gras from “Masse” & candied lemon
Beetroot & Bleach cup (Seasonal mushroom also called pigs’ ear in French)
* BRETON COAL FISH
The filet is slowly cooked, then glazed with parsley powder
Peas with nettle sprouts
Opened cockle with Chablis wine & vegetable juice
Juice from the peas’ husks with candied lemon

Accompanied by BELGIAN OSCEITRE CAVIAR Sup. €10.00
VEAL SWEETBREADS
Hugo Desnoyer (Athis-Mons; France)
The veal sweetbread is fried until it is golden brown, then lacquered with veal juice
“Béarnaise” from carrots with neither egg nor butter
Candied shallot & roasted carrot

Or

WHITE ASPARAGUS “AAA”
The asparagus are reserved for the Manoir de Lébioles by Ralf Cleef
Brown Morrels & egg yolk ointment
Wild herbes harvest & vegetable biscuit
Zabaglione with “Fallot” Mustard
* LAMB FROM SISTERON IGP
Hardy white breed from the south of the Alps & the Drôme Provençale
Cooked slowly on its bone, then roasted in hell’s kitchen
Meat ball with ramsons
Jerusalem artichoke & horse beans with Cardamine from the meadows nearby

Or

* LEG OF VEAL FROM LIMOUSIN
The leg of the veal is the best piece out of the upper thigh
Roasted 4 hours at low temperature
Artichoke & Duxelles of mushrooms
* (CHEESE SELECTION)
Contemporary delicacies
Additional € 12.00 or € 6.00 instead of dessert

Or

* SPRING COLLECTION 2017
Louca’s delicacies

As of more than 5 people we suggest our menus for the entire table.
There is no à la carte available Fridays and Saturdays.

*****

Menu “The Awakening of the Palate” Inspiration …

7-course menu to be ordered by the entire table € 108.00

Still rigorously following the rhythm of the seasons, Olivier Tucki offers you the very best seasonal produce the markets have to offer while firmly sticking by three main principles:

1. Respect: for oneself , for you, our clients, the team and Manoir de Lébioles itself
2. The accent is put on lightness: a healthy, natural but always balanced dish
3. Creativity: Olivier Tucki & his team perfect often contrasting variations to (re)discover produce they are fond of.
4. And now it’s over to you and enjoy!

*****

Menu «Equilibrium»

Light, natural…

Served at lunchtime only, Sundays and bank holidays excepted
2/3-course menu to be ordered by the entire table € 38/€ 47

Following the rhythm of the seasons, Olivier Tucki offers his suggestions of the day, prepared with the freshest seasonal produce the markets have to offer. The premise of every new dish, with an emphasis on lightness: a healthy, natural but always balanced creation which allows Olivier Tucki & his team to perfect variations in order to re(discover) produce they are fond of.

*****

To accompany your meal,
Home-made breads made with organic yeast and flour
Mr Jean Yves Bordier's slightly salted butter made with raw milk
In the depths of the Lébioles woods, passionate about their craft…

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