BRUNCH served in our BAR LOUNGES each SUNDAY*

from 11.30am to 2.30pm

at 40€ per person **

on the buffet : viennoiseries assorted, bread, jams, fruit juice, cheese, hot drinks, fresh fruit juice, slighlty sparkling Burgundy

starter served at the table : smoked salmon, scrambled eggs, duck foie gras, fresh salad..

hot main dish choice of meat or fish (for instance): minced chicken with morel sauce and tender potatoes - salmon, pan fried season vegetables

plate of assorted desserts : opera, milk rice, fresh fruit salad, ...

* except in July and August

** 20€ for children under 12 years old

we advise you to reserve in advance by phone 0143430906 

If you want to give a present to your family, thank a client or please someone by offering a meal for two persons, we propose our invitation cards.

We propose two different menus :

• 130€ for 2 persons
• 156€ for 2 persons

Our package includes an all –inclusive menu (aperitif, starter, main course, dessert, coffee, mineral water and wine) with a selection of dishes.

• this invitation card isn’t available for yourself but only for a third party.

To order our invitation cards, our sales department is available on + 33 (0)1 43 43 09 06 or by email : reservation.trainbleu@ssp.fr

• For more information

RECIPE FOR ROAST RIB OF VEAL FOYOT

Per person:
1 fairly thick 250g veal cutlet
1 small tomato, emptied, salted, peppered, the cavity filled with fresh
breadcrumbs parsley and butter.

Mixture:
20g of breadcrumbs
30g of grated Gruyère,
20g of butter
Mix the breadcrumbs, the Gruyère and the butter together like pastry and give the
resulting mix the shape of the veal cutlet. Store in a cool place.

Cooking:
Salt and pepper the veal cutlet, sprinkle with flour and cook it gently in butter in an ovenproof dish.
When half-cooked, turn it over, and place the mixture on top.
Put the tomato on one side and finish cooking in the oven, basting frequently with
the cooking butter and until it is coloured.

Presentation:
Lay the cutlet and the tomato in the serving dish.
Put the chopped shallot in the cooking butter, deglazed with a 1/2dl of dry white
wine and the same quantity of good veal stock.
Allow to reduce by half. Add 30g of butter, stirring lightly. Away from the heat,
thicken the sauce, and coat the veal cutlet.
Serve slightly buttered tagliatelli on the side.

• see our recipes ( PDF 207 ko)

Our new carte spring / summer

starts Wednesday April 24th