docIn 1908, the Michelin company created the Michelin prize. To win, a
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In 1908, the Michelin company created the Michelin prize. To win, a
In 1908, the Michelin company created the Michelin prize. To win, a plan drive must go all over Paris to the Puy de Dôme summit in 6 hours. On March 7, 1911, Eugene Renaux, a famous car driver, leaved Paris at 9 : 13 AM with his machinist and landed 5 hours later. Thank you Mr MEYNADIER Jean-Marie for the loan of the mockup Farman (replica of the plane of Eugène Renaux), Reproduction posts with pleasant authorization of the Factory Michelin. Aperitifs Cup of Champagne Deutz Brut Classic 10 cl 9.00 Dry white wine with fruits cream (blackcurrent, blueberry, peach, raspberry, sweet chesnut) 14 cl 4.00 Ricard, Pastis 51 2 cl 4.00 Porto Sanderman (Blanc, Ruby) 6 cl 5.00 Domaine Mas Amiel – Maury (Blanc, rouge) 6 cl 5.00 Muscat de Rivesaltes 6 cl 4.00 Avèze 4 cl 4.00 Martini (Bianco, Rosso) 4 cl 4.00 Jack Daniel's 4 cl 6.00 Whisky Ballantine’s 4 cl 5.00 Whisky Talisker 10 ans 4 cl 9.00 Whisky Lagavulin 16 ans 4 cl 13.00 Selection of juices and nectars of bio fruits of Patrick Font Juices Red orange juice 25 cl 5.50 Pink Pomelos juice 25 cl 5.50 Apple 25 cl 5.50 Nectars Abricot nectar 25 cl 5.50 Strawberry nectar 25 cl 5.50 Peach nectar 25 cl 5.50 Sodas Coca-cola, Nestea, Orangina, Oasis tropical 33cl Net euros Price Taxes included, service included 15% 3.50 A la carte Starters The potato stuff with crayfish with leek and nutmeg espuma 20 The fried local foie gras with mashed celery and lentils flavoud black balsamic cream 21 Almondcrumbs soft-boiled egg accompany with meat hand juice, served with spinash pousses and parmesan cream 19 Avocado and crabs terrine with tomato dressing 18 Fish dish Sea bream with peppers juice served with aubergine puré and fennel 22 Sea bass served with orange and carrot puré with asparagus 24 Lobster served with marminated mix vegetables 34 Meat dish Aveyron lamb smoked with lemon thyme served with courgette flan 26 Pigeon flavoud with garlic served with artichoke and bacon with grated potatoes 25 Sweet bread crust of herbs served with mashed potatoes salt, butter and shallots confit 24 Net euros Price Taxes included, service included 15% Cheese Local cheese trolley by Olivier Nivesse 8 Cotage cheese 5 The deserts Ice cream flavoud with local licor and heart of strawberries coulis 12 Biscuit composed of broken hazelnut and lemon and Bulgare sorbet 13 Strawberries cake 11 Cube café mascarpone, chocolate sorbet 10 Net euros Price Taxes included, service included 15% Menu « Le 1911 » 35 drinks not included Appetizers Cold tomato soup served with hot breadcrumbs cheese and courgette tartare Piece of salmon served with celery flavoud with Charroux mustard Pistachio and raspberries cake served with raspberry sorbet Mignardises Cheese trolley it’s an extra charge : 8 Net euros Price Taxes included, service included 15% Menu « Belle Epoque » 45 drinks not included Appetizers Local foie gras with Auvergne raw ham Cod with shelf fish and leek Piece of beef served with courgette stuff with vegetables Chocolate cake with passion coulis served with mango sorbet Mignardises Cheese trolley it’s an extra charge : 8 Net euros Price Taxes included, service included 15%
