Les entrées froides Cold starters Toasts de chèvre chaud, effeuillé de jambon pays sur salade 9 Warm goat s cheese on toast, shredded cured ham on a
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1 Les entrées froides Cold starters Toasts de chèvre chaud, effeuillé de jambon pays sur salade 9 Warm goat s cheese on toast, shredded cured ham on a bed of salad leaves 9 Saumon fumé maison au bois de hêtre et ses toasts 10 Beech-smoked salmon, smoked on the premises, served with toast 10 Salade de gésiers confits et lardons 11 Gizzards confit and lardon salad 11 La Lucullus de Valenciennes maison 12 Chef s own Lucullus de Valenciennes (beef tongue and foie gras) 12 Le foie gras de canard maison13 Chef s own duck foie gras 13 Les entrées chaudes Warm starters Flamiche au maroilles 7 Flamiche leek tart with maroilles cheese 7 Os à moelle et sa fleur de sel 9 Beef marrow with its fleur de sel 9 Ravioles aux écrevisses sauce foie gras 9 Crayfish ravioli with a foie gras sauce 9 Coquillages farcis au beurre d ail 10 Shellfish stuffed with garlic butter 10 Les traditionnels escargots(12) 12 Traditional snails (12) 12 Poêlée de langoustines et bacon au beurre blanc safrané 13 Pan-fried langoustines and bacon in a saffron beurre blanc sauce 13
2 Main courses L omelette au maroilles 13 Maroilles cheese omelette 13 Émincé de poulet sur salade 13 Slivers of chicken on a bed of salad 13 Pot je vleesch 14 Pot je vleesch (Potted meat) 14 Le filet mignon au maroilles 14 Filet mignon with maroilles cheese 14 La carbonnade flamande 15 Carbonnade flamande beef and onion stew 15 Foie de veau aux oignons confits 18 Calf s liver with onion confit 18 Magret de canard aux pêches 19 Duck breast with peaches 19 Ris de veau braisés à l ancienne 24 Traditional braised veal sweetbreads 24 FISH Tartare de saumon au couteau 17 Hand-cut salmon tartare 17 Le filet d aile de raie aux câpres 18 Fillet of skate wing with capers 18 Filets de St Pierre poêlés aux amandes 19 Pan-fried fillets of John Dory with almonds 19 Ventrêche de thon à l huile d olive extra vierge 19 Grilled tuna belly with extra virgin olive oil 19 Filet de sandre meunière 19 Fillet of pikeperch à la meunière 19 Noix de Saint Jacques à la provençale 20 Scallops Provencal-style 20 Médaillons de lotte au chorizo et piquillos farcis 21 Medallions of monkfish with chorizo and stuffed piquillo peppers 21 Gambas royales flambées au Noilly Prat 22 Jumbo prawns flambéed with Noilly Prat 22
3 MEAT Le carré d agneau aux herbes 22 Rack of lamb with herbs 22 La belle entrecôte bordelaise Angus 25 Angus rib eye steak in a Bordelaise sauce 25 La belle entrecôte Angus 19 Angus rib eye steak 19 Araignée de bœuf 18 Charolaise (selon arrivage) Spider steak 18 Charolaise (depending on availability) Bavette à l échalotes confits Angus 18 Angus flank steak with shallot confit 18 Tournedos filet de bœuf 19 Tournedos fillet of beef 19 Tournedos Rossini 25 Tournedos Rossini 25 Onglet de veau 17 Veal skirt steak 17 Le chaudron : Filet américain, jambon de pays et maroilles gratiné 17 Le chaudron: Steak tartare, cured ham and maroilles cheese au gratin 17 Le filet américain 14 Steak tartare 14 Les sauces: Roquefort, Maroilles, poivre, forestière, béarnaise 2, ail, échalote, mayonnaise, beurre maître d hôtel 1 Sauces: Roquefort, Maroilles cheese, pepper, mushroom, Béarnaise 2, garlic, shallot, mayonnaise, maître d hôtel butter 1 Accompagnements : frites, Purée maison, tagliatelles, riz, salade ou légumes du jour Side dishes: fries, chef s own purée, tagliatelle, rice, salad or vegetables of the day
4 MENU DU pécheur 35 FishErMaN s MENU 35 Entrée Starter Le saumon fumé et ses toasts Smoked salmon and its toast Coquilles St Jacques gratinées Scallops au gratin Poêlée de langoustines et bacon au beurre blanc safrané Pan-fried langoustines and bacon in a saffron beurre blanc Plat Main course Ventrêche de thon à l huile d olive extra vierge Tuna belly with extra virgin olive oil Filet de sandre poêlé meunière Pan-fried fillet of pikeperch à la meunière Filet de St Pierre poêlé aux amandes Pan-fried fillet of John Dory with almonds Dessert aux choix ou St Marcellin sur Salade Choice of dessert or St Marcellin cheese on a bed of salad leaves
5 MENU DU chaudron 29 LE CHAUDRON MENU 29 Entrée Starter Ravioles aux écrevisses sauce foie gras Crayfish ravioli with a foie gras sauce La tranche de Lucullus de Valenciennes Slice of Lucullus de Valenciennes (beef tongue and foie gras) Coquillages farcis au beurre d ail Shellfish stuffed with garlic butter Plat Main course Filet de bœuf sauce aux choix Fillet of beef with a choice of sauce Le filet d aile de raie aux câpres Fillet of skate wing with capers Le chaudron : filet americain, jambon de pays et maroilles gratinés Le chaudron: steak tartare, cured ham and maroilles cheese au gratin Dessert Dessert Saint Marcellin sur salade ou glace 2 boules ou profiteroles Saint Marcellin cheese on a bed of salad or 2 scoops of ice cream or profiteroles
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