LA VERRIÈRE
JEAN LUC L’HOURRE
CARTE
STARTERS
Leek
Organic Leek whole cooked with Agae’s Brittany Butter,
Gillardeau Oysters tartare with Lemon, Rye Bread powder
Langoustines Tailes
Just snacked, Poivrade Artichoke
Creamy heads Broth
Duck Foie Gras
Terrine cooked, crispy Biscuits and Myrtle sorbet, Truffles mousse
Roasted Blue Lobster
Inshell with salted Butter, Cromesquis of stuffed Pig’s feet and ears
Tandoori Cardinal Sauce
Octopus
Diamond Sweet Potato comfits with Duck fat, Pequillos Sorbet
Red Peppers and Olive oil coulis
25 €
34 €
32 €
44 €
28 €
FISH
Turbot
Turbot fillet poached with clarified Butter, Celery Millefeuille Cake style
38 €
Real Fish Sauce slightly Nepita flavoured
Sole
Browned Sole à la Meunière
38 €
Beetroot cooked into Marjoram flavoured Bread crusted, Lemon Soya Emulsion
Sea Bass Loin
Citrus zests, Edible Crab flesh and Peas muslin,
36 €
Smocked foam
MEAT
Corsican Veal
Rack, Liver, Sweetbreads with various cooking, Condiment,
Organic Carrots with game of textures, Timut Pepper sauce
Beef
Fried filet, Mushrooms Duxelles, Yolk Egg cooked at low temperature
Corsican Tomme Cheese, Backed Potatoes stuffed with Truffles juice
Domestic Pig
Prepared from head to toe, Macaroni & aged Parmesan gratin
Buttered cooking juice
40 €
38 €
37 €
CHEESE
Fresh and matured Corsican Cheese
16 €
DESSERTS
Corsican Lemon
Hot Soufflé, Limoncello, Avocado Sorbet
Citruses
Citruses Verrine, milked Gianduja and dry Fruits
Chocolate
Around Chocolate and Exotic Fruits dessert
Brioche
Fried Bread style, Tea Smocked
Ice Cream flavoured with Caramel and Salt Flower
Cheese Cake
Forest Berries Cheese Cake, Lime fine Meringue shells
18 €
18 €
18 €
18 €
18 €
LA VERRIÈRE
JEAN LUC L’HOURRE
MENUS
Our menus are a " White card " to our Chief, Jean Luc L'HOURRE,
in accordance with the rythm of the seasons and the cultural identity of our island.
According to your desires, we can guide you in your choices
and sublimate the alliance of the dishes and the wine
MENU DÉGUSTATION
Alliance of the dishes and the wine
MENU HOMARD IN 3 SERVICES
Alliance of the dishes and the wine, 3 glasses
Amuse-Bouche
Depending of the inspiration of the Day
Raviole
Fine heads Tarragon flavoured Muslin, Carcass consommé
Elbaw and Claw
Lutée Cocotte, Potato Espuma with Algae, infused Bisque with Coriander
Tail cooked inshell with salted Butter
Cromesquis of stuffed Pig’s feet and ears, Tandoori Cardinal Sauce
Blue Lobster studed with Verbena and cooked minute
Softness of Coco Beans, Juice of heads in the press with Tandoori
Chocolate
Around Chocolate and Exotic Fruits dessert
MENU FROM BRITTANY TO CORSICA
95 €
135 €
110 €
150 €
85 €
125 €
Alliance of the dishes and the wine
Amuse-Bouche
Depending of the inspiration of the Day
Streamed Lobster Claw
Mimosa Egg and Aquitaine Caviar, Coral emulsion
Oyster
Poached in Corsican Whine, Caviar Lemon and Kig Ha Farz, Rye Bred and Shallot ButterTurbot fillet Comfits
Celery Millefeuille Cake style, Real Fish Sauce slightly Nepita flavoured
Citruses
Citruses Verrine, milked Gianduja and dry Fruits
MARINCA and his suppliers guarantee the origin and provenance of all meats born, reared
and slaughtered - Origin : France