Haute cuisine, gastronomie, chef, diner: it is clear that a great deal of at least Western cooking learned its lessons from France. And many formal dinners still follow the "haute cuisine" traditions, introduced into the French courts in the 1500s by the Italian Catherine de Medici. It took a few centuries, however, before the haute cuisine was democratised and provided food for not only the rich and famous.
Doing a culinary Tour de France is not easy. A full one would require at least a few weeks with hundreds of dishes. Tonight we serve you three of them, a mini-Tour de France.

French pâtés are famous - and the best of these meat pastes are home made, based upon secret family recipes. Our pâté is home made too, not secret and... contains no pâté. It is a vegetarian 'pâté' made from various types of mushrooms and cream cheese.

Venison chops (imported cutlets from the saddle of a deer - photo) in the famous and festive sweet and sour cranberry sauce form the main dish. As accompaniment we serve clamart purée, a combination of mashed potatoes and grean peas. The vegetables are not really French, we have to admit it, but Brussels sprouts form a wonderful tasty combination with venison meat.

A delicious pear dessert to finish this mini-Tour de France: warm, baked pear covered with a sweet sauce.

Rp 145.000
including

welcome drink
fresh fruit juice, squash, or soft drink
tea or coffee

***

wine and beer available at reasonable prices

***

if you are a vegetarian, please contact us in time. then we can discuss and arrange your menu for tonight