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-13 MAY 2019

Surprise Tasting Menu €60

Prices include 10% VAT; Service Included

 MENU 1

Three Course €33 OR Two Course €29

 

Starter

€12 Octopus Two-Ways, Black Olive, Olive Oil
€12 Asparagus, Morels, Confit Egg Yolk, Wild Garlic

Main Courses

€19 Fish & Chips, Pea, Tartare

€22 Line Caught Pollock, Sweet Potato, Pak Choi, Coconut Emulsion
€22 Duck Breast and Confit Leg, Carrots and Orange
All Meat is of French Origin

Cheese and Desserts

€12 Selection of Aged and Farmed Cheese
€10 Praline Parfait, Chocolate Cremeux and Sorbet
€10 Rhubarb, Raspberry, Goat's Curd Sorbet

€10 White Chocolate Cheesecake, Strawberries and Mint

 MENU 2

Three Course €43 OR Two Course €39

 

Starter

€15 Langoustines, Lardo Di Colonnata, Pickles
€15 Foie Gras, Cacao, Rhubarb

Main Courses

€29 Line Caught Maigre, Spring Vegetables
€29 Local Lamb Loin and Belly, Aubergine, Onion, Anna Potatoes

Cheese Or Dessert

€12 Selection of Aged and Farmed Cheese
€10 Praline Parfait, Chocolate Cremeux and Sorbet
€10 Rhubarb, Raspberry, Goat's Curd Sorbet

€10 White Chocolate Cheesecake, Strawberries and Mint

 

 

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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