Les Prés d’ Eugénie

Michel Guérard 3 Etoiles Michelin depuis 1977

Une Cuisine Naturaliste®, intemporelle…

et… le Secret du Chef pour faire chanter sur les braises la cuisson des poissons, volailles, viandes et légumes. En nos cuisines, nées sous le Premier Empire, la cheminée abrite, broche, grill et fumoir, et les jardins potagers y distillent le parfum des herbes…

UNE CUISINE NATURALISTE®, INTEMPORELLE… Home-made Foie Gras Smoked in Aromates    49 F Little Mushroom Croustade Verjuice from our Vineyard Tsarina Egg with Caviar, Dressed in the Shell    70 F Chaud-froid of Potato Gillardeau Oysters in Green Coffee Chiboust    49 9 Buckwheat and Crab Croquignole Pearly Lobster Carpaccio in White Armagnac, Crispy Herb Rolls    68 F ‘‘Surprise Exquise” Truffle Zephyr as a Cloud,    70 F on a Delicate Garden Soup Silky Blinis of Black and White Truffles    70 F

Meunière Splendid Scallops    72 F Melting Chicory in Sea Butter Salmon ‘‘in Papillote’’    70 F Lime and Potato Broth, Young Vegetables Silvery Sea Bass in Hay Steam    75 F Drizzled with Braising Juice and Herbs Lobster, Roasted and Lightly Smoked in the Hearth    85 F Country-Style Sweet Onion

Chalosse’s Opulent Guinea Fowl on the Embers,     72 F Fine Stew of Lamb Sweetbreads, Morels, Olives … A la Royale Meatpie of Pigeon and “Almost Wild” Duck Cabbage Leaves, Truffle and Pear

72 F

Wood Fired Beef    75 F Basted in Grape Juice,   Creamy Potatoes on one hand, Grande Tradition Souffléed on the other Baby Lamb Roast from the Pyrenees Leg and Chuletitas Velvet Haricot Beans Ragoût

70 F

          J o u r   d e   F ê t e    195 F Home-made Foie Gras Smoked in Aromates Little Mushroom Croustade Verjuice from our Vineyard or Pearly Lobster Carpaccio in White Armagnac, Crispy Herb Rolls or Gillardeau Oysters in Green Coffee Chiboust Buckwheat and Crab Croquignole • Salmon ‘‘in Papillote’’ Lime and Potato Broth, Young Vegetables • Crunchy Bread Lace of Pig’s Trotter, Duck Liver and Crayfish Smoked Eel Salad and Parsley Cream or A la Royale Meatpie of Pigeon and “Almost Wild” Duck Cabbage Leaves, Truffle and Pear or Baby Lamb Roast from the Pyrenees Leg and Chuletitas Velvet Haricot Beans Ragoût • Entremets et Douceurs

          Pa l a i s   E n c h a n t é    235 F ‘‘Surprise Exquise” Truffle Zephyr as a Cloud, on a Delicate Garden Soup or Tsarina Egg with Caviar, Dressed in the Shell Chaud-froid of Potato or Gillardeau Oysters in Green Coffee Chiboust Buckwheat and Crab Croquignole • Silky Blinis of Black and White Truffles or Soft Pillow of Morels and Wild Mushrooms in Truffle Sauce • Half of a Lobster, Roasted and Lightly Smoked in the Hearth Country-Style Sweet Onion • Silvery Sea Bass in Hay Steam Drizzled with Braising Juice and Herbs or Wood Fired Beef Basted in Grape Juice Creamy Potatoes on one hand, Grande Tradition Souffléed on the other or Chalosse’s Opulent Guinea Fowl on the Embers Fine Stew of Lamb Sweetbreads, Morels, Olives … • Entremets et Douceurs

Prix Nets T.T.C.

CHEESES 25  e

Michel Guérard’s Favorite Terroir Cheeses or Little Roquefort Soufflés

EXQUISITE ENTREMETS FROM TIMES GONE BY 30  e

CITRUS FROM OUR HILLS

LEMON Silky Snowy Lemon Crepe, à la Antonin Carême GRAPEFRUIT Grapefruit French Toast in a Delicate Gossamer MANDARIN FROM LABORDE’S GARDENS Mandarin Breathtaking Soufflé Crunchy Hazelnut Finger

Scheherazade Millefeuille Sultana Cream and Caramelized Apricots Marquis de Béchamel Soft Cake with Melted Rhubarb Ice Cream A Queen’s Chocolate Delicacy Pot of Cream, Ice Smoldering Soufflé and Palais d’Or

CHEFS DES CUISINES Michel GUÉRARD, Meilleur Ouvrier de France Olivier BRULARD, Meilleur Ouvrier de France

Novembre 2015 Atelier in8