Menus - traditional or organic

Make a reservation

Tel. : 05 55 28 41 94

Siret :

84216020200011

E-Mail :  

 

                  

info@auberge-st-julien.com

or

auberge_st_julien@hotmail.com


Menu  2019

Menu of the day - 18 €

(only for lunch and except week-ends,

published every day inside and outside of the restaurant)  

 

 

starter of the day

 *****

main course of the day

*****

dessert of the day

 

 

Formula of the day  - 15 €

(only for lunch and except week-ends,

published every day inside and outside of the restaurant)

 

 

starter of the day

and

main course of the day

 

or

 

main course of the day 

and

dessert of the day

 

 

 

 

 

 

 

Menu de l'Auberge   - 26 €

pasté of duck liver

or

cheesecake with smoked fish on black bread

or

lentil salad on walnuts

 

****

 

apricots and honey stuffed duck breast

or

trout fillet from Romanange with tandoori and carrot and coconut sauce

or

vegetarian "bourguignon" of chestnuts

 

****

 

regional cheese plate

or

tapioca pyramide and its fruit coulis

or

chocolate and almond tart

ou

pumpkin seed parfait

   Medieval menu  -  23 €

 (from may to octobre)

in cooperation with the open-air museum "medieval farms of the Xaintrie" we propose this menu of the 15th century, composed by ingredients well known and used by the rural population of this period.

 

 

 

 

pasté of duck liver

 

****

 

galimafrée

(veal stew with raisins, almonds and figs)

 

****

 

dariole with almond powder and  dried fruit compote

 

 

 

  

Menu 'young gourmet'   - 11 €

(up to 12 years)

vegetable platter

or

plate of cold cuts

****

fish fillet

or

escalope of chicken

***

dessert of the day

or

2 scoops of ice cream


All our starters, main courses and desserts (except ice creams and sorbets) are home made.

Our meats of beef (exception: sirloin of the Limousin), veal and lamb come from organic farms.

Gastronomical Menu    -   35 €     ( without cheese plate:  32 €)

semi-cooked of duck foie gras with prunes

 

or

 

pike's and salmon's delight with horseradish sauce

 

 

 

*****

 

beef tenderloin with ceps mushroom cream

 

or

 

fish fillet from  the market with black sesame,  lemon and saffron sauce

 

 

*****

 

 

regional cheese plate

 

 

*****

 

 

tapioca pyramide and its fruit coulis

or

chocolate and almond tart

ou

pumpkin seed parfait

or 

dessert platter

 

... and à la Carte

starters 

 

 

pasté of duck liver

 

 10 €

lentil salad on walnuts

 

 11 €

cheesecake with smoked fish on black bread 

 

 11 €

pike's and salmons's delight with horseradish sauce

 

 15 €
semi-cooked of duck foie gras with prunes  16 €
   

main courses

galimafrée  (veal stew with raisins, almonds and figs) 13 €

vegetarian "bourguignon" of chestnuts

14 €

trout fillet from Romanange with tandoori and carrot-coconut sauce

15 €

apricots and honey stuffed duck breast                                        

15 €

fish fillet from the market with black sesame, lemon and saffron sauce

18 €

beef tenderloin with  ceps mushroom cream

19 €

cheese

regional cheese plate                                                                                   

 6 €
   

desserts

dariole with almond powder and dried fruit compote   6 €
chocolate and almond tarte   7 €
pumpkin seed parfait   7 €
tapioca pyramide and its fruit coulis   7 €
dessert platter 10 €