Poujauran Bread, Butter, salt flower with sesame & poppy seeds
TO SHARE
To nibble alone or together!
POULTRY TERRINE
Celeriac roots Remoulade
16.
LEEK VINAIGRETTE
Poached leek, Hollandaise sauce, Fresh herbs salad & fried shallots
15.
« FOIE BLOND » GRILLED CHICKEN LIVER
Reduced poultry jus & vinegar
according to arrival
6.
POULTRY & MILD SPICIES CROQUETTES
4 pieces
Cottage cheese, sesame oil, nigelle & sesame seeds Dip
9.
ARTICHOKE HEART HUMMUS
Olive oil, Parmesan cheese Crumble
11.
CAESAR ANTOINE’S WAY
Lettuce salad, parmesan cheese, bread croûtons, chicken croquettes, egg, anchovies, parmesan cheese, Sherry vinegar & olive oil vinaigrette
11.
EGG’ZE
Organic Eggs from pasture raised Hens
DEVILED EGG
Fresh herbs salad, Tuna Ventrèche & bread croûtons
13.
SCOTTISH EGG WESTERMANN’S WAY
Boiled egg, poultry meat, Portobello mushrooms, Chef’s 12 spices salt, wheat crumb, Salsa Verde with parsley, hazelnuts, lemon & olive oil
10.
OUR BEAUTIFUL BIRDS
All our fowls are first slowly poached in a broth Westermann’s way before getting roasted.
ALL SERVED with poultry juice
House Made fries & salad
or Mac & Cheese & salad
or Seasonal veggies Fricassée
For 1 people
NOIRE DE CHALLANS BREED 110 day
quarter
23.
QUAIL « du grand pré » 175 day
with it’s giblets jus
31.
up to 2 people
PERLE NOIRE GUINEA FOWL 160 days
75.
up to 3 people
DOMBES REGION DUCKN 90 days
88.
ROUEN DUCK 120 days
121.
up to 4 people
GAULOISE BREED 145 days
130.
BRESSE AOC BREED 120 days
140.
BOURGUEIL VINEYARD COU NU BREED 160 days
98.
up to 5 people
NUBIENNE GUINEA FOWL 145 days
145.
OUR BEAUTIFUL BIRDS
& Small appetites
SAUTÉED MUSHROOMS
Shiitake mushroom, Oyster mushrooms, portobello mushrooms
14.
HOUSE MADE FRIES
7.
SEASONAL VEGETABLES FRICASSÉE
first cooked in a poultry broth, then roasted, fresh chives
12.
WESTERMANN’S MAC & CHEESE
Rigatoni pasta, Sour cream, poultry broth, parmesan cheese
10.
SEASONAL GREENS
Sherry vinegar, olive oil vinaigrette, fresh aromatic herbs & shallots
8.
HEIRLOOM TOMATOES FROM LOT & GARONNE REGION
fresh herbs vinaigrette
10.
