Le Cottage Restaurant

Le Cottage a ouvert ses portes le 1er Décembre 2017 à Vaux sur Mer.

Le Cottage Restaurant

Doug and Axelle Armstrong relocated Le Cottage Restaurant to Vaux Sur Mer in December 2017. We look forward to welcoming you to our new venture in the near future!

English Menu

SAMPLE MENU-24 Novmber2018

Surprise Tasting Menu €60

Prices include 10% VAT; Service Included

 MENU 1 €32/29

 

Starter

€12 Cured Salmon, Buttermilk Pancakes, Horseradish
€12 Oeuf Onsen, Mushroom Velouté, Pickled Japanese Mushrooms

Main Courses

€19 Fish& Chips, Pea, Tartare

€22 Skate Wing, Clams, Leek and Potato, Hispi
€22 Poitou Charente Pork, Winter Vegetables, Mustard Foam
All Meat is of French Origin

Cheese and Desserts

€12 Cheese selected by Freddy Sallier
€10 Chocolate and Chestnut Finger, Chestnut Ice Cream
€10 Butternut and White Chocolate Cheesecake, Clementine Sorbet

€10 Praline Parfait, Pear, Ginger

 MENU €42/39

 

Starter

€15 Scallops, Squash, Apple, Walnut
€15 Duck, Foie Gras, Cranberries, Brioche

Main Courses

€29 Spiced Monkfish, Aubergines, Quinoa, Burnt Lemon Gel
€29 Venison, Kale, Celeriac, Pear, Blackberry

Cheese Or Dessert

€12 Cheese selected by Freddy Sallier
€10 Chocolate and Chestnut Finger, Chestnut Ice Cream
€10 Butternut and White Chocolate Cheesecake, Clementine Sorbet

€10 Praline Parfait, Pear, Ginger

 

 

Some Of our Suppliers…We Thank YOU!

Fish & Shelfish: Chez Babeth (Marché Royan), Christophe Moinier, Huîtres Impériales Mornac, Papin

Fruit and Vegetables: Odélys (Marché Vaux), Gégé le Jardinier (Vaux), Nicolas Mounier (Marché Royan)…

Cheese: Freddy Sallier (Marché Vaux), Fromagerie du Pays Savinoise (Marché Royan)

Fleur de Sel de Mornac: Sébastien Rossignol

Saffron: Stéphane Giraud (Safran de Marennes), M.Ménard (Sémussac)

Rapeseed, Sunflower Oil etc. Monique Rolland (St.Georges de Didonne)

 

Allergens List

CELERY: Appears in all stocks, therefore sauces and as a microherb.

GLUTEN: Appears in our bread and flour based desserts. Also in beer batter, tempura (and therefore chips) and certain sauces.

CRUSTACEANS: We regularly us a variety of crustaceans including, but not limited to, crab, prawns, langoustines, in whole, powder or sauce form. Omission or substitution is not a problem.

EGG: Are used in entire form in some dishes and may be substituted with ease. They are present in many pastry preparations as well as mayonnaise based sauces.

FISH: is the main protein in many dishes. The only option is to avoid these dishes.

LUPIN: Found in certain flours used in baking. Substitution is easy.

MILK: Is used in the preparation of certain dishes. Substitution is easy.

MOLLUSCS: May occasionally be the main protein in certain dishes. Substitution is easy.

MUSTARD: Is used in certain vinaigrettes and mayonnaise based sauces.

NUTS: Are used in the kitchen. Trace elements may occur in everything but substitution is easy.

PEANUTS: Are often served with appertives. Inform of allergy and avoid.

SESAME SEEDS: Are used in the kitchen in all sections of the kitchen, from starters to deserts and certain breads.

SOYA: Used as a texturiser or emulsifier in certain dishes. Also used in soy based sauces/ dishes. Substitution is easy.

SULPHUR DIOXIDE: Found in beer which is used for the preparation of the batter for certain dishes. These dishes should be avoided.

The kitchen team and waiting staff are always on hand to discuss substitutions and options available to you.

13.12.14

 

 

 
 
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