Tournadre

Gill QR Code

Gilles

LA CARTE

  • Egg cooked at low temperature, seasonnal vegetables and Parmesan cream
  • 25
  • The duck foie gras with beetroot chutney
  • 37
  • Dublin bay prawns salad, basil mayonnaise and crunchy vegetables
  • 39
  • Crab charlotte, buckwheat crispy, avocado and green apple
  • 35
  • Oysters in two ways, warm and in a sea water jelly
  • 32
  • Crunchy green asparagus with truffle mousseline
  • 35
  • A "special" selection of four starters by the chef (served for the whole table)
  • 47
  • Fish of the day
  • selon arrivage
  • Turbot, apple and onion marmalade, Cider juice, pan-fried fillet
  • 46
  • Brittany lobster with herbs
  • 70
  • Calf’s head Gribiche style, seasonal vegetables
  • 26
  • Beef seared loin, Anna potatoes and Béarnaise zabaglione
  • 40
  • Pigeon roasted “à la Rouennaise”, stuffed with duck foie gras, organ meat ravioli
  • 45
  • Sweetbread pan-fried with fresh butter, potato mousseline and truffle juice
  • 45
  • Cheeses
  • 17
  • Millefeuille "à la minute", Bourbon vanilla
  • 23
  • Traditional Calvados soufflé
  • 23
  • Chocolate, Opéra, hazelnut praline crunchy cake and sorbet
  • 20
  • Seasonnal house made sorbets
  • 15
  • Seasonnal tart
  • 18

Business Lunch - 49

Served at lunch time from Wednesday to Friday and at dinner time from Wednesday to Thursday

Menu Gill - 89

This menu is served until 1:30 pm at lunch and 9:30 pm at dinner time