Adult menu
Price : 25.00€
For dinner, we suggest you reserve your cold meal platters at least 48 hours before your stay from one of the following menus, prepared with local seasonal produce by Christophe BRETON, Deauville's caterer for over 100 years. In the evening, your order will be hung on the rope of your cabin, leaving you free to enjoy it at a time that suits you. Meal trays are packed in recycled, recyclable packaging produced in France. and 100% recyclable.
- Vegetarian
SPRING: March 21 to June 20 ENTRÉE: Assortment of 2 crudités MAIN COURSE: Green bean, potato and cherry tomato salad, Cheeses from our region DESSERT: Apple crumble SUMMER: June 21 to September 21 ENTRÉE : Assortment of grilled vegetable antipastis MAIN COURSE: Vegee wraps, Cheeses from our region DESSERT: Seasonal fruit carpaccio AUTUMN: September 22 to December 20 ENTRÉE: Coleslaw salad MAIN COURSE: Braised endive, sautéed mushrooms, artichoke Cheeses from our region DESSERT: Seasonal fruit carpaccio
- Meat
SPRING: March 21 to June 20 ENTRÉE: Pâté de compagne with Normandy apples MAIN COURSE: 1/4 freshly roasted chicken FILLING: Potato salad with shallots and herbs Cheeses from our region DESSERT: Normandy-style apple tartlet SUMMER: June 21 to September 21 ENTRÉE: Assortment of homemade charcuterie, micro butter and gherkins MAIN COURSE: Caesar salad, crunchy chicken, parmesan petals, Cheeses from our region DESSERT: Seasonal fruit carpaccio AUTUMN: September 22 to December 20 ENTRÉE: Home-made pâté en croute, Savora condiment MAIN COURSE: Roast beef Chiffonnade FILLING: Green bean salad with shallots and fine herbs, Local cheeses DESSERT: Assortment of 4 mignardises
- Fish
SPRING: March 21 to June 20 ENTRÉE: Pasta salad with smoked salmon, cherry tomato and bell bell pepper MAIN COURSE: Cod with sweet and sour sauce FILLING: Tatin of zucchini and tomato confit Cheeses from our region DESSERT: Apple tartlet SUMMER: June 21 to September 21 ENTRÉE: Citrus trout sphere MAIN COURSE: Salmon steak FILLING: Russian-style vegetable macedoine Local cheeses DESSERT: Salted butter caramel macaroon AUTUMN: September 22 to December 20 ENTRÉE: Potato salad, smoked salmon and dill cream MAIN COURSE: Fillet of Normandy trout with citrus vinaigrette FILLING: Assorted vegetable piperade Cheeses from our region DESSERT: Apple Tatin
