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French onion soup with Gruyère crouton
Traditional recipe with brioche soldiers
Tender octopus, kipfler potatoes, charred peppers, black olives, citrus dressing
Light and fluffy soufflé with confit onion, Gruyère cheese and delicate Kirsch velouté
Grilled quail with pumpkin, artichoke and goat cheese risotto
Mini omelette with prawn and crab meat served with a seafood bisque
Snails with chicken mousseline and parsley and sweet garlic emulsion
Scallops grilled with coriander, garlic and tomato butter
Deep fried crumbed lambs' brains with caramelised fennel and harissa hollandaise
Roasted loin of wild boar, comte potato gratin, wilted spinach and cornichon mustard sauce
Grilled fish of the day with fioretto cauliflower, creamy cauliflower mousse, warm leek, vinaigrette
Duck leg confit and homemade duck sausage with a medley of mushrooms and parsley jus
Seared veal tenderloin with golfball carrots, peas, shallots, capers and light cream sauce
Eye filet served with home-made French fries and green salad and choice of Béarnaise or classic green peppercorn and cognac cream sauce
Seafood chowder with fresh prawns, scallops and reef fish in light turmeric and coconut green thai curry
(Auvergne, France) Sweet creamy blue cheese with a taste of forest mushroom with less notable sharpness characteristic of the blues.
(Normandy, France) Soft washed rind cheese made with cows' milk, it has a soft creamy texture and a buttery nutty flavour.
(Aveyron, France) This small production of artisan sheeps' milk cheese is made by one of the only seven Roquefort producers. The cheese is soft and creamy with a bold earthy flavour and slightly salty after taste.
(Burgundy, France) Deliciously decadent triple cream brie 'la crème de la crème'.
(Charentes, France) The texture is creamy, soft and crumbly with a true tangy goaty taste
(Utrecht, Holland) Creamy semi soft cows' milk cheese made with black Italian truffles giving a luxurious full truffle flavour with hints of saltiness and mushrooms
Silky milk chocolate marquise, pistachio croquant, hazelnut dacquoise, lemon myrtle yoghurt and rhubarb compote
Vanilla icecream, chestnut cream, crème chantilly, chocolate sauce and crushed nougtine
Fresh blood orange salad with Cointreau liqueur and torched soft Italian meringue
Dark chocolate ganache, fresh strawberries, raspberry liqueur crème Anglaise
(Vignes Rousse) Collines du Bourdic
Le Tertre du Lys d’Or
Domaine des Bernadins
Green, English Breakfast, Peppermint, Chamomile
Orange, Apple, Pineapple, Tomato, Cranberry
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