François will propose his family and creative cooking from products of season, from the market, the garden and following his instant feeling. The diner is composed of an aperitif, a starter, a main course, cheeze and homemade dessert. Mineral water, selected wine, coffee or herb tea will join the meal. Cooking is healthy and biological oriented when possible (systematically for egs and milk) and the rule of five different fruits or vegetables is respected.
Here are some examples of menus served at the table of Bois Dormant and you may reserve suggesting your preferences:
For aperitif, traditional kir with olive tapenade toast, on the terrasse in summer or around a fire in the chemney during winter.
For starter, crudity tomato mozzarella salad, greec salad with feta cheeze, ocean salad, grilled farmer soup, veloute of vegetables...
For the main course, sea and river side, fish in oven - eglefin, sabre, salmon, sole... -, butter with lemon and aneth sauce, cod fish brandade with white wine and garlic, served with rice, with fresh pasta or purée like the famous one of mashed potatos and apples. Forests and fields and farmyard side, grilled barbecue beef, sousage baked with cabbages, magret or confit of duck, game of season with green olives bourguignon style, grilled or rosted poultry, tariflette..., served with vegetables with sometime a salt sugared harmony.
,Selected cheeze from France, but also from Italy and Holland.
For dessert, fresh fruits salad, tatin pie, clafouti, tiramitsu, rices baked with milk caramel, belle Hélène pear ice cream, sobert, and fine cakes from Anet pasteryshop if no good idea.
A creamy expresso for amateurs or an herb tea to sleep well will end the meal.
Bon apetit!