The School of Foie Gras reopens its doors!

58€


    For the third consecutive year, Yohan offers to teach you all the secrets of the realization of foie gras: Stripping, seasoning, cooking, and little tips ... for an assured success!

      You’ll prepare and create by yourself your own foie gras with the help and advices of Yohan. If you want, you will be able to customize your preparation (spices, dried fruit ...).

        You will leave with your masterpiece: A 500g piece of customized foie gras. The lessons will take place in the premises of the restaurant on Saturday 13rd and December 20th, 2014 from 10am to 12pm.

          The « 31 »

          75€


          To shake up your taste buds…

          • Crispy Crawfish with Cranberries, light turmeric cream and dried duck breast with spices 

          Crab - Foie gras

          • Crab and foie gras, one seaweed simmered, the other candied with combava, freshened by salted potatoes. 

          Scallops - licorice

          • Poached with licorice milk, veggie sweetness and beets. 

          The Daily fishing - Pink berry - Truffle

          • Pearly pink pepper from Madagascar, soup with Truffles, Pickles of pink onions. 

          Chicken from the farm “l’Entillère”

          • Roasted supreme with timut pepper and Tigh pastilla cooked with pumpkin puree and condiments. 

          Prepared Goat Cheese

          • With herbs, young iced carrots and brioche breadcrumbs. 

          Yohan’s pastries

          • Served on the trolley 

          ... Surprise from the chocolate maker.

            Our Dishes at home …


            Appetizers 8€ (5 pièces per person)

            • Curcuma Pannacotta with shrimps 
            • Crab mousse pastry 
            • Truffle macaroon 
            • Foie Gras Royale with sugar beets 
            • Butternut transparency with goat cheese and hazelnut 

            Cold starters

            • Scottish Salmon « Red Label » Gravlax cooked with cream  8€
            • Duck Foie Gras, half-cooked with citrus  10€

            Hot Starters

            • Truffle Mushroom Velvet with a truffle butter bun  9€
            • Scallops in their shells with pink berry and bergamot  10€ / Plat : 18€

            Fish

            • Fish crystal with fennel curry comb and Pak Choï  20€
            • Roasted Wild Turbot with potatoes and vanilla champagne sauce  20€ / Plat : 18€

            Meat

            • Chicken Supreme with Timut pepper, pastilla and mashed pumpkin  18€
            • Veal rice with butternut, soubise sauce accompanied and mashed celery  20€
            • Roe filet Filet with spice juice and truffle potatoes cream  20€

            Deserts

            • Passion fruit Christmas log with white chocolate  5€
            • « Rubis Sphère » milky chocolate with nibs chips and a raspberry heart  5€

            Please, to ensure on-time deliveries, it is preferable to order enough in advance.

            Our Fairies at home


            The Ruby Fairy 41€

            • Duck Foie Gras, half-cooked with citrus 
            • Scallops in their shells with pink berry and bergamot  
            • Roe filet Filet with spice juice and truffle potatoes cream 
            • « Rubis Sphère » milky chocolate with nibs chips and a raspberry heart 

            La Fée Passionnée 32€

            • Truffle Mushroom Velvet with a truffle butter bun 
            • Fish crystal with fennel curry comb and Pak Choï 
            • « Passionately»: Passion fruit Christmas log with white chocolate 

            Restaurant Au Bout de la Rue - Anaïs and Yohan Lelaizant - 60 rue de la Gare - 61100 Flers, Orne, Normandy, France - tel. +33 (0)2 33 65 31 53  |  Credits & Copyright