Whatsapp Image 2024 03 18 At 10.56.12Whatsapp Image 2024 03 18 At 10.56.12|
Auberge du PellouxAuberge du Pelloux|
#Discover
Florent & his team offer you a simple yet refined cuisine, prepared with fresh and rigorously selected products, with the pleasure and desire to do well above all! Their specialty? Foie gras in nougat, semi-cooked, in terrine, and especially in pâté croûte! L’auberge du Pelloux is a family-run restaurant and caterer in the heart of the countryside, working with local producers to ensure fresh, high-quality produce.
#Enjoy
The spring proposals whether you are in the restaurant or at the venue of your choice with the Auberge du Pelloux caterer: Starters :
- Aperitifs and appetizers of the moment
- Pan-fried local foie gras “Sweet pear vinegar with verbena and its declension”.
- Grilled scallops “Mousseuse with black garlic and seafood raviole”.
- Black pudding caviar with melano truffles “Apples & red onion pickles
Dishes
- Arctic char, spirulina and vitelotte “Wilted carrot, lemony butter” (in French)
- Monkfish cheek, Iberian chorizo “Royale de pâte aux pointes de choux” (Royale of pastry with cabbage tips)
- Seared fillet of beef with fresh truffles “Roasted potatoes with sparkling butter and truffle juice”.
- Lamb fillet crisp “Tomato confit jus, white bean cream with sesame and asparagus”.
Desserts
- Pineapple, pecan and mascarpone “Fine brownie, vanilla, mascarpone ganache, praline ice cream” Clementine, chestnut and almonds
- Clementine, chestnut and almond “Its sorbet, chestnut cappuccino and crunchy almonds”.
Mignardises at the end of the meal.
#Share
Whether it’s a 4, 5 or 6-course meal, this menu is sure to enthuse your teams for a moment of exchange and conviviality as the warm weather returns.
