A la carte dining at Maison Colette.
A CULINARY JOURNEY
FULL OF DISCOVERIES
à la carte
Starters.
Japanese Wagyu beef A5+ - sea urchin from Brittany - Sherry Fino
Langoustines ‘Rosalie’ from Brittany, prepared in four ways
Langoustine ravioli - green cabbage - duck liver
Seared langoustine - celeriac - hijiki - langoustine consommé
Crispy langoustine - basil
Langoustine carpaccio - parfum d’amour - lemon vinaigrette
Lobster ‘Salpicon’ - tomato confit - Taggiasca olive - tarragon
Lobster 'Salpicon' - tomato confit - Taggiasca olive - tarragon
Lobster 'Homardine' - cappelletti - celeriac
Lobster - Jonagold apple - lettuce
Belgian veal tartare - cauliflower cream - ‘Imperial Heritage’ caviar Maison Colette
Pommes Moscovite - sour cream - chives - ‘Imperial Heritage’ caviar Maison Colette
Crispy farm egg - smoked salmon - potato - crème crue - ‘Imperial Heritage’ caviar Maison Colette
Seafood gelée - cauliflower - ‘Imperial Heritage’ caviar Maison Colette
Main courses.
North Sea turbot - spinach - fennel - lobster
Wild sea bass 'petit bateau', pan-seared on the skin - fennel - leek - beurre blanc
European beef, in three preparations
Entrecôte - fresh fries - pan jus
Toast - bone marrow - grain mustard
Boeuf Bourguignon
Poularde de Bresse ‘Lucien’, served in multiple courses, for two people
Our Poularde is roasted over an open spit. First, we serve the breast, carefully sliced and accompanied by seasonal vegetables. Next, we present all the other cuts, including the thighs and wings, along with a delicate consommé.
Veal ribeye - sweetbread - veal blanquette
Saddle of hare, served in two courses, for two people
Lièvre à la Royal
Saddle of hare ‘Harlequin’ with game garnishes and two sauces
Lièvre à la Royale is a grand classic of French cuisine, traditionally prepared during the hunting season. There are as many recipes as there are chefs, but historically, the dish was created for Louis XIV. The first recorded recipe is attributed to Antonin Carême, known as ‘the king of chefs and the chef of kings’.
Brabançonne pheasant, for two people
Belgian endive - apple - rosemary - cranberry - fine champagne sauce
Desserts.
Freshly churned vanilla ice cream - chocolate sauce - cream
Assortment of sorbet - seasonal flavours
'Juliette’, three preparations of grand cru chocolate
Lemon ‘Colette’ - parfum des îles - homemade limoncello
Crêpe Suzette
Crêpe Normande
Baba au rhum - pineapple - your choice from our rum selection
Café glacée ’Antica Tostatura Tiestina’
Sabayon - champagne - freshly churned vanilla ice cream
Cheese trolley - selection of farm cheeses
Chaque saveur
est un voyage des sens.
NO COMPROMISES, ONLY TOP-QUALITY PRODUCTS ARE PROCESSED AND COMBINED FOR YOU
Special culinary creations require fresh top-quality products from personally selected producers and suppliers. We make no compromises on quality to let you, as our guest, taste our vision of perfection.