Restaurant Menu
While respecting the traditional cuisine that made the reputation of Restaurant Emile , we also offer contemporary inspired dishes . The cassoulet developed by Francis Ferrier 50 years ago is now alongside dishes inspired by carefully sourced products prepared with modern techniques.
The products from the Southwest region are prioritised and given full exposure such as the lamb from the Pyrenees, the duck from the Gers and the pork from Quercy. Freshly caught soles, seabass and Saint-Jacques as well as other seafood arrive daily from the Atlantic and the Mediterranean sea.
Starters
- Foie gras mi-cuit, duck liver pâté, apples cooked with Floc de Gascogne
- Herring, potatoes and caviar of herring
- Home-made smoked salmon
- Six oysters n° 3 from Marennes
- Crawfish ravioli, shellfood sauce
- Marinated salmon with ginger and lime
- Scallops in shell with foie gras, mushrooms and Jerusalem artichokes
Fishes
- Codfish with grass crust, butter with tarragon
- Zarzuela catalane : mussels, squids, monkfish and king prawns cooked in crab soup spiced with saffron
- Grilled fillet of sea bass, sautéed squid, vegetables, garlic and olive oil
- Grilled sole, mashed potatoes and vegetables
- Scallops, endive tatin, green juice
- Turbot, risotto and summer truffles
Meats
- Cassoulet au confit de canard de Francis – stewed white beans with porc sausage and preserved leg of duck
- Grilled duck breast with honey-spice sauce
- Hanger steak with shallot sauce
- Braised sweetbreads of veal with Floc de Gascogne
- Pigeon charlotte cabbage, foie gras, mushrooms
- Hare a la royale, celery puree with truffles
- Tête de veau with ravigote sauce
Desserts
- Selection of three cheeses from master cheesemaker Betty
- Rum baba, freshes fruits salad
- Warm chocolate cake, blood orange sorbet
- Hot Soufflé flavoured Grand Marnier
- Assortment of 3 sorbets
- Verger Champenois, entremet, champagne mousse, pistachio biscuit, blackcurrant jelly, sorbet
- Agrums Pavlova
