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| eMail
: reservation@codignat.com -
Home page : http://www.codignat.com |
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M
enu
G
ourmet A 55 euros
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Pre-dinner snack
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???
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Marrow of zucchini:
stuffed with crayfish tails, saffron-flavored oil, mozzarella cheese from buffalla milk, olive-stuffed zucchini enhanced by an effervescent tomato extract
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???
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A piece of Red Label lamb from the Boubonnais pastures;
with tomatoes of the famous oxheart variety in Bormano oil,
quintessential balsamic vinegar, chickpeas in a spicy broth,
and ricotta cheese in aromatic herbs
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???
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The array of regional Auvergne products
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???
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An exciting medley of strawberries, coconut and lemon:
set in a roller of coconut, "Mara des Bois" strawberries, coconut Chantilly (sweetened whipped cream), candied lemon sherbet..
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???
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A plate of delicacies, dainty sweets
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M
enu of the
S
ea 75 euros
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Pre-dinner snack
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???
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N° 2 size oysters Spéciales from the famous Gillardeau oyster farm:
an accompaniment of Aquitaine caviar spawns, on a delicate bed of crisp Granny Smith apples, smoked yoghurt, hazelnut oil and coriander leaves
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???
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A roasted daurade royale, the gilthead Mediterranean bream:
brushed with ginger and lemongrass infused oil, scented with roasted wild aniseed, a refreshing mixture flavored with combavas,
wild lemons from Reunion Island
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???
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Red mullet:
accompanied by Florentine fennel, roasted zucchini,
a cannelloni of sweet peppers, Iberico Bellata chorizo sausage,
with a sprinkling of parmesan cheese
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???
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The array of regional Auvergne products
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???
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Apricot, rosemary and araguani chocolate:
a marmalade fragrant with aromatic rosemary, araguani mousse and vanilla ice cream
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???
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A plate of delicacies, dainty sweets
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M
ENU OF
T
ASTES &
P
LEASURE
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100.-€, (
proposition without wine)
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150.-€, (
proposition with a selection of wine)
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?????????
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Menu established according to the inspiration of the head Chef
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Stéphane DUPUY, Meilleur Ouvrier de France 2004,
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offering a suggestion of meal, more or less unusual!
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?????????
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This menu will be only served for all the guests
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To be a chef is to foster taste and the sense of flavor, and to honor the quality of natural products.By blending what is good to the taste buds and beautiful to the eye, my sole ai mis to pass on to you the pleasure I take in creating the fine dishes offered to your choice.
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Stéphane DUPUY
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Head Chef
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Meilleur Ouvrier de France 2004
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F
or a
F
ine
S
tart
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N° 2 size oysters Spéciales from the famous Gillardeau oyster farm:an accompaniment of Aquitaine caviar spawns, on a delicate bed of crisp Granny Smith apples, smoked yoghurt, hazelnut oil and coriander leaves.
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42 euros
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Free-range poultry from the Landes region:
on a dip of parsley-sprinkled greens, a nugget of duck foie gras with a mash of truffle-scented artichoke, iced foie gras on the side
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38 euros
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Duck foie gras:
cadied peaches, borage blossoms and a brioche scented with truffle oil, supporting a slice of foie gras
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33 euros
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Marrow of zucchini:
stuffed with crayfish tails, saffron-flavored oil, mozzarella cheese from buffalla milk, olive-stuffed zucchini enhanced by an effervescent tomato extract
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35 euros
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F
ish
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Blue lobster from Brittany:
attended by caramelized small rounds of melon, a refreshing stripping of muscatel wine flavored with melon pulp, and crisp melon stalks
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45
euros
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A roasted daurade royale, the gilthead Mediterranean bream:
brushed with ginger and lemongrass infused oil, scented with roasted wild aniseed, a refreshing mixture flavored with combavas, wild lemons from Reunion Island
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36 euros
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Red mullet:
accompanied by Florentine fennel, roasted zucchini, a cannelloni of sweet peppers, Iberico Bellata chorizo sausage, with a sprinkling of parmesan cheese
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35 euros
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M
eat
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Sweetbread and cutlet of veal from the Corrèze pastures:
braised and roasted with cubes of garden peas à la française, chanterelles, cos lettuce leaves, and an extract of hazelnut butter.
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44 euros
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A piece of Red Label lamb from France pastures;
with tomatoes of the famous oxheart variety in Bormano oil,
quintessential balsamic vinegar, chickpeas in a spicy broth, and ricotta cheese in aromatic herbs
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38 euros
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O
ur
C
heeses
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The array of regional Auvergne products
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15 euros
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On a subtle jelly of port wine, an ice flavored with our famed local Fourme d'Ambert cheese, and fig-scented bread biscuit
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15 euros
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D
esserts, The
S
weet
T
ooth’s
C
orner
(Kindly place your order at the beginning of the meal)
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Watermelon and rasberries:
attended by an iced consommé, a strip of caramelized puff pastry, some creamy stuff in dainty dices, and lytchee sherbet
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18 euros
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Apricot, rosemary and araguani chocolate:
a marmalade fragrant with aromatic rosemary, araguani mousse and vanilla ice cream
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18 euros
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A refreshing round of sherbets:
apricot jasmine, red berries, blackcurrant, and a sweet macaroon redolent of summery perfumes
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18 euros
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Meringues, pêches et abricots confits:
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'’Vacherin’’, candied fruits with olive oil vanilla, a fromage frais (soft fresh French cheese) sherbet, red berries, and whipped cream.
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18 euros
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An exciting medley of strawberries, coconut and lemon:
set in a roller of coconut, "Mara des Bois" strawberries, coconut Chantilly (sweetened whipped cream), candied lemon sherbet.
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18 euros
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G
lass of Wine
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VINS LIQUOREUX
– Liquorous Wines
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2003JURANCON
« Symphonie de Novembre »-Domaine Cauhapé
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12 euros
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2003 GEWURZTRAMINER – Vendanges Tardives-
Dom Ostertag
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12 euros
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2004
MUSCAT de Saint Jean de Minervois – Dom de Montahauc
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12 euros
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VINS DOUX NATURELS –
Naturally Sweet Wines
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2003 MAURY Mas Amiel
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12 euros
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2003 BANYULS Clos des Paulilles
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12 euros
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2001 RIVESALTES -Ambré Mas Cristine
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12 euros
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MAURY-
Mas Amiel 15 ans d’Age
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15 euros
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