Jean GLEIZE und sein Küchenteam möchten Sie mit ihren Zubereitungen verwöhnen und Jessica DENIVET und ihr Saalteam freuen sich, Ihnen jeden Wunsch von den Lippen abzulesen.
Unser Maître d‘Hôtel erklärt Ihnen gerne, was sich hinter den Bezeichnungen der Gerichte verbirgt.
Das Brot, das Ihnen zum Essen gereicht wird, ist hausgemacht.
Jany Gleize and his team welcome you
on Saturday and Sunday
for lunch from 12PM to 1:30PM
from Wednesday to Sunday
fon dinner from 7:30PM to 9:30PM
We inform you that business attire is required in our Michelin-starred restaurant.
See you soon !
Appetizers
Foie gras mousse cone and Porto jelly
Herring cream tartlet and flying fish roe with wasabi
Truffled Brie Tacos
***
Explosive ball of truffle and egg yolk
Jerusalem artichoke puree and chives
***
Royal sea bream fillet in scales
Dénositin sauce and small vegetable garden
***
Roasted farm guinea fowl fillet on the bone
spicy juice and truffled potato mille-feuille
***
Spices and citrus
sorbet
***
Mallard duck pie
garden Szechuan pepper sauce and herbs salad
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The traditional Christmas log
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Sweet thirteen Christmas desserts
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Trolley of Mignardises
These dishes may vary depending on the products on the market.
Unique menu on Wednesay December 25th for lunch, on reservation.
Appetizers
Marinated rout, lemon, apple and fennel tartlet
Takoyaki with Jerusalem artichoke and truffle
Butternut wave, sea bass tartare and bottarga
***
Cold and hot home smoked salmon
leeks with cardamom and citrus fruits
***
Duck foie gras terrine
with red wine and spice jelly, apple, celery and onion compote
***
Cooked, snacked and raw scallops
radish and tuber melanosporum
***
Roasted celery mille-feuille
coconut caviar sauce and parsley oil
***
Breton lobster macaroni gratin
and tarragon bisque
***
Champagne
sorbet
***
Pheasant filet and quenelle, black truffle sauce
parsnips and wild mushrooms, tourton d'appétits
***
Truffled brie
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The last bite of the year
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New Year's Eve dessert and treats
These dishes may vary depending on the products on the market.
Unique menu on Tuesday December 31st for dinner, on réservation.
Acte 1
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Acte 2
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Acte 3
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Acte 4
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Acte 5
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Acte 6
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Acte 7
Les III
***
Durance River stone with Banon cheese,
Alpine genepi gel and kabusu oil from Domaine Salvator.
***
Forest floor flavors Ravioli,
biting and spicy broth.
***
Guinea fowl fillet, rolled, green and with chard gratin,
Szechuan sauce and seasonal vegetables.
***
Iced Bread blossom
***
Freshly sliced Par,
dusted with cinnamon and enhanced by Madagascar vanilla.
***
Les III
Les III
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Roasted Cèpe mushroom with vinegar
spelt pop and parsley oil.
***
Beetroot,
citrus coconut cream sauce, tarragon oil and vinegar.
***
The three little ravioli,
wild mushrooms, tasty orange juice and chii oil .
***
Onion shoal with chestnuts and lemon segments infused with vodka,
onion juice extract and tangy vegetable glaze.
***
Butternut squash millefeuille with bitter orange,
saffron-infused pumpkin extract.
***
Essence of the garden
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Celery baked in a salt crust, served as a steak, with rosemary-poached pear,
parslay oil, almond milk with rosemary and chili. Nori seaweed "caviar".
***
Iced blossom
***
Lace with dark chocolate cream, muscovado hazelnut praline,
Japan tapioca pearls, tonka bean, cacao nibs and cacao sorbet.
***
Les III
Les III
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Durance River stone with Banon cheese,
Alpine genepi gel and kabusu oil from Domaine Salvator.
***
The three little ravioli,
wild mushrooms, grated bottarga, tasty orange juice and chili oil.
***
Butternut squash millefeuille with bitter orange,
saffron-infused pumpkin extract.
***
Pan-seard duck Foie gras, caramelized endives with chestnut honey,
orange, lemon, stuffed with diced pears in red and white wine, mendiant and gingerbread.
***
Seared and raw scallop,
tangy blue meat radish and almond paste with tarragon.
***
Magali's sorbet
***
Roast Sisteron lamb, pressed potatoes with Les Mées olive oil, thyme and savory,
confit shoulder and white kidney gyosa, spelt pop of the Alps of Haute Provence.
***
Iced Bread blossom
***
Laveder honey ice cream,
in its bee hive.
Or
Citrus garden
yellow and black lemon with orange.
***
Les III
This menu is served for lunch until 1:00 and for dinner until 9:00, for all guests.
Le I
***
Pumpkin soup
or
Florest floor flavors Ravioli
***
Farm poultry, seasonal vegetables
or
Fish of the market
***
Little bee-hive
or
Chocolate moelleux
***
Le I
Starter, main and dessert 35 €uros
Main and dessert 24 €uros
Main 17 €uros
Dear Friend of LA BONNE ETAPE,
Thank you for visiting our website.
***
For the holidays, find:
Our online shop
Our holiday catering
Our gift vouchers
and our special offers
See you soon,
Jany GLEIZE - Owner, head chef, gardener & poet ;)
and all of this team.
FOLLOW US ON SOCIAL MEDIA
Find us on Instagram @la_bonne_etape, @janygleize & @janegleize or Facebook @LaBonneEtape
and stay tune
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