Appetizers

FIRST COURSES

Home-Smoked Salmon and Artichoke Anchovies

Octopus and Anchovies with Villevielle oil and Kamut bread Chips

Or

Melted Lozère Tomme Cheese Parfait, Fondue-style

Slow-cooked eggplant with black olives, sucrine lettuce, Iberian blood sausage sauce

MAIN COURSES

Steamed Pollack

Spicy Mustard Chayote, Samosas and Shrimp bisque flavored with Cardamone Grain-filled cake

Or

Local Lamb:

Thin Shoulder of Lamb and Quail Pie, dressed in Green Cabbage

Sweetbreads and Salsifies with Chicory, Truffle Sauce

RIPENED CHEESE BOARD
Carefully selected by our Chef during their seasonal prime times

VATEL’S DESSERTS TROLLEY
A large choice of desserts to please the most gourmet and demanding taste buds

PETITS FOURS and CHOCOLATE

€37.00 

Appetizers

FIRST COURSES

Duck Languedoc Cartagena Foie Gras,

Fennel with Candied Kumquats, Tangy sauce and a small Villevielle Olive Oil Pump

Or

"Tarbouriech" Oysters,"

Raw and Cooked Cauliflower, Bergamot Foam, Lemon Bread and Aquitaine Caviar

MAIN COURSES

Bass,  

Roasted bakc of Bass, Large Bow-Tie Pasta with Clams and Razor Clams

Braised Shallots, Saffron-Infused Sauce

Parsley Fine Mousse

Or

Mr.Baeza's Two-way cooked pigeon,

Bone-oasted Breast, Duo of Cabbage and Gnocchi

"Rossini" Pastilla with the Thigh and Wing Tiny Onions and Foie Gras Sauce

Or

Fresh from the Sea,

Squid, Redfish and King Prawn Tielle Tart, Spinach

Black Garlic Surf and Turf Sauce, Coconut Fine Mousse

RIPENED CHEESE BOARD
Carefully selected by our Chef during their seasonal prime times

VATEL’S DESSERTS TROLLEY
A large choice of desserts to please the most gourmet and demanding taste buds

PETITS FOURS and CHOCOLATE

€54.00

Appetizers

FIRST COURSES

Black Truffle Parmesan Pie,

Organic Egg "known as Perfect," Winter Greens and Truffle Vinaigrette

Or

Scallops with Truffles,

Jerusalme Artichoke Blinis, Poultry Infused Sauce, Jerusalemn Artichoke Chips and Foam 

MAIN COURSES

Fresh from the Sea,

Squid, Redfish and King Prawn Tielle Tart, Spinach

Black Garlic Surf and Turf Sauce, Coconut Fine Mousse

Or

Veal sweetmeats with Wild Chanterelle Mushrooms,

Vegetal Ravioli with Red Meat Radishes, Cumbawa Infusion, Semolina and Crispy Corn Bread 

Or

Roast Lobster with Seasonal mushrooms

Carrot and Timut Pepper Butter, Black Rice from Camargue and Lobster Quenelle with Citrus Fruit 

or

Aubrac Beef

Pan-fried Tournedos with Cardoons, Candied Marrow served with a Reduction of Costières Wine

Cantal Cheese Purée

RIPENED CHEESE PLATTER

Carefully selected by our Chef during their seasonal rime times

VATEL'S DESSERT TROLLEY

A large choice of desserts to please the most gourmet and demanding taste buds

PETITS FOURS AND CHOCOLATES

€66.00

Appetizers

Truffle-filled "Brandade,"

Villevielle Olive Oil Foam with Black Diamond Truffle, Thyme Fritters

Black Truffle Parmesan Pie, 

Quail's Egg, Rat Potatoes and Winter Greens with Truffle Oil  

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Scallops with Truffles,

Jerusalem Artichoke Pancanke, Truffle-infused Poultry, Jerusalment artichoke Chips

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Truffle-filled Aubrac BOiled Beef and Fois gras,

Parsley and Horse-Radish roots, Artichoke-stuffed Conchiglioni served in a Truffle Bouillon

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Riped Cheese Platter

Hazelnut Truffle Macaron

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Little Jar of Truffle and White Chocolate Cream

Muscat de Lunel Shortbread

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The Vatel Dessert Trolley

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Petits Fours and Chocolats

95 €

Hors boissons - Taxes et service inclus