Château de la Vernède

Chef Jean-Claude Aubertin

Suggested Menus 2012 season

Cooked leeks and crayfish terrine with almond vinaigrette

 

Corn Soup with Scampi and yellow Mushrooms

 

Potatoes gnocchi with Porcini Mushrooms and Duck meat

Warm green bean salad accompanied by small chicken livers in sherry vinegar

Zucchini cake with tarragon and tomato coulis

Beef carpaccio, arugula and Parmesan shavings

*****

Cod filet roasted with baby Artichokes

Grenadine of veal sautéed with mushrooms, potato gratin

Fillet of beef with string, Choron sauce and small vegetable flans

Roast chicken (farm) with herbs, potato sticks

*****

Selection of cheeses from Provence

Lemon meringue pie

Fisheries braised lavender honey

Chocolate cake with toffee ice cream

Tarte Tatin

Apple and Prune pie

Chestnuts soufflé with Rum and Vanilla ice cream

*****

Assorted Sherbet

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The dishes are served with seasonal vegetables flavoured with spices.
The herbs are picked daily in the garden of the castle.

Due to factors beyond our control, prices and conditions are subject to change without notice.

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