Monday
Lunch
Chicken stock making for the week
Starter: Green pea soup “Ninon”
Main: Provençal salmon fish cakes fish cakes on a garden salad with Sauce Tartar
Cheese: Selection of French cheeses
Dinner
Bread making
Starter: Oysters with apple and horseradish sauce
Main: Quails with morels sauce
Cheese: Selection of French cheeses
Dessert: Panna Cotta with fresh fruits salad
Tuesday
Lunch
Starter: small pizza Alsacien
Main: Rabbit in Dijon mustard
Cheese: Selection of French cheeses
Dinner
Starter: Asparagus with Hollandaise Sauce
Main: Turbot baked in the oven with a saffron sauce
Cheese: Selection of French cheeses
Dessert: Strawberry tart
Wednesday
Lunch
Starter: Bruschetta
Main:Grilled goats cheese salad
Cheese: Selection of French cheeses
Dinner
Starter: Scallop mousse with spinach and a tomato sauce
Main: Cured duck breast with horseradish and summer vegetable
Cheese: Selection of French cheeses
Dessert: Chocolate cake St. Remy with salted caramel ice-cream
Thursday
Lunch
Free to visit the Dinan, St. Malo, or a trip to Mont Saint Michel
Dinner
Starter: Langoustines with a celeriac remoulade and langoustine sauce
Main: Blanquette de veau with rice
Cheese: Selection of French cheeses
Dessert: Lemon tart
Friday
Lunch
Starter
Main: Rabbit salad
Cheese: Selection of French cheeses
Dinner
Starter: Foie Gras terrine with a pear salad
Main: Tournedos with Sauce Béarnaise
Cheese: Selection of French cheeses
Dessert:Almond & white chocolate cake with liquorice
*menu can change
