Gourmet Guiraude

GOURMET GUIRAUDE - SPRING/SUMMER 2011

DINING OPTIONS

  • The fully equipped semi professional kitchen is great for those of you who like cooking and of course there are plenty of local restaurants to tempt you.  However there is another option, why not dine in style in your own private restaurant!
  • Relax on the terrace and enjoy a meal cooked for you by the Chef Patron, Alistair, served at your table.  Alistair is the chef for the groups which stay on a full board basis.  He has cooked for many years including private dinners/special celebrations by arrangement and attended the cookery school at Le Manoir aux Quat’ Saisons (Raymond Blanc, Oxford, UK), Waterside Inn at Bray (Alain Roux) and Anantara in the north of Thailand
  • For special occasions such as birthdays or anniversaries or simply a relaxing evening where no-one need drive, your dining room or terrace becomes a private restaurant!  Meals can be for an entire family/group or later in the evening for the adults alone!  Normally, we ask for a minimum of 24 hours notice and will be subject to the availability of the chef!
  • All menus include wine, a glass per person with each course.  All our wines are sourced from independent Chateaux in the South West and Languedoc regions, many unavailable outside of France.  We will consult you about personal preferences and styles and select appropriate wines to match your food choices.  Each wine will be accompanied by a short explanation and tasting notes to introduce you to the Regions.  Janine is the resident wine connoisseur and a Certified Wine Educator, so why not arrange a tutored wine tasting!
  • Three course menus range from 38 euros to 48 euros per head including wine with each course.  Special celebration menus can also be arranged.  Special menus and prices can be arranged for children whether they eat separately or with the adults.
  • We will suggest menu options with you based on the group’s preferences but to give you an idea of what we offer:

 

Starters

Mains

Desert

Consommé de tomate au basilic

Tartare de légumes, truite fumée et avocat

Filet de rougets, tagliatelle de concombre, confit tomate

 

Magret de canard sauce cerise aigre

Bar sauvage sauce champagne rosé

Filet de bœuf avec jus de vin rouge

Chocolat Truffière

Panna Cotta framboise

Crêpes Suzette

 

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