Mas de Cure Bourse Restaurant

Mise en Bouche, starter, main & desert

Mise en Bouche

For starters

Foie gras
Foie gras trilogy around Sarazin, sparkling, semi-cooked, pan-fried
Or

Shrimps
Wild shrimp in snack ravioli and Asian-flavored broth

To continue

Veal
Rossini-style veal chuck, confit in white Burgundy wine, pan-fried foie gras escalope, fava bean ragout and peas in bacon.
Or

Le maigre
Pavé de maigre de Corse, green asparagus from Provence, rock soup reduction, rouille and croutons

To finish

Mature cheese platter: choice of 3 cheeses

Or

Pear
Pear confit with salted butter caramel, Espuma fromage blanc, slivers of palet breton
Or

Chocolate hazelnut
Hazelnut roché, Piedmont hazelnut dacquoise, jivara ganache, Madagascar vanilla mousse

Any change in the menu will be charged à la carte

Entrée : 18 € à la carte

Plat : 32 € à la carte

Dessert : 14 € à la carte

For more than 10 persons, an unique menu of your choice will be served for whole table

Restaurant L'Isle sur la Sorgue