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Menu at 32 (lunch and dinner)

A la carte menu including Starter-Main-Dessert, prepared with produce from the local daily market, depending on seasonal availability.

Starters :

Cream of chicory and blonde beer soup
Traditional flaked cod dish with melba toast
Scallops, marinated raw with chives, bacon and parmesan
Ravioli of Radinghem snails with a cepes emulsion
Pressed oxtail with foie gras

Main Courses:

Grandmother's fowl fricassee with pan fried chanterelle mushrooms
Hare casserole with mashed potatoes
'7 hour' pork belly from the North
Caramelised Audincthum veal shank
Roasted scallops with autumn vegetables

Desserts

Lemon cream with pistachio nougat
Flambeed apple puff with junipers from Houlle
Philippe Olivier's Maroille cheese with spiced bread and chicory marmalade Grandmother's chocolate and chicory mousse

Sample Menu at 18 (lunchtime Tuesday to Friday only)

Example

Country terrine

'Pot au feu' beef stew with autumn vegetables

Chocolate mousse with pistachio nougat