For your sensual pleasure, our card and our menus are changed with the seasons and some of our Chef specialities are held throughout the year.
A text from " La Creuse d'Autrefois" (the Creuse formerly)by Robert Guinot (Horvath Editions): "The Creuse has its big tables, great restaurants at first row which is the Hotel de France in Aubusson, this accommodation at the beautiful facade of granite. the decor is neat, cozy. "
In his guestbook ... the big meals are logged: "The tapestry patterns from time to time offer banquets for their employees, but more often, it is the buyers of the" Bon Marché ", the" Louvre ", or notaries who come to enjoy it. This May 4, 1892, 30 notaries honor a hearty dinner served at 10 F cover. The September 22, 1892, the Republican patriotic banquet brings together covered about 3 236 F one. And then, it is mainly the incredible wedding breakfast about 10 F cover. Some marriages are particularly significant as that of Miss and Mr. Danton Jorrand 11, 12 and 13 November 1894. It is the union of two families upholsterers.
The feast together 294 guests at the four meals. There were 50 people at dinner, lunch 86, 90 and 69 in the second dinner-buffet lunch. At the dinner on 11 November, Mr. Dubreuil proposed consummate the brunoise, hot pies, turbot sauce capers, a sirloin with duchess potatoes, poultry supreme, a Bohemian hare terrine of Rouen ducklings, funds of frozen artichokes, a charlotte Russian, Nézard hillside, desserts and all washed down with fine wines. "
Today at the France, RJ HAWAI, Executive Chef active member of the"Toques Blanches International Club", Yoann Gucik, Second in Kitchen, Etienne Condaminat, party chef, Gabriel Gout, Apprentice Kitchen and our Somelière Valerie Audouze with her restaurant team, propose different menus or a la carte :
Menu Détours de France
3 services : 24 € ( 1 starter, 1 main dish, 1 desert)
Home made chestnut terrine
Pot au Feu style soup
Shin of beef, breen beans, served with a Gratin Dauphinois
Lamb chops stew served with green beans/steamed potatoe
Fromage Blanc (greek style yoghurt) with sweet lentil and lemon confit
Coffee Creme brulee
3 services : 29 € ( 1 starter, 1 main dish, 1 desert )
4 services 33 € ( 1 starter, 1 main dish, 1 cheese plate, 1 desert )
Salmon Gravlax marinated with an orange and lemon vinaigrette
Perfect egg capuccino style with mushroom and hazelnut
Parmesan cheese crumble with smoked duck fillet, tomato compote, mozarella di buffala, red mayonnaise with herbs
FIllet of fish of the day, creamy lime and green herbs sauce, served with a quinoa risotto
Duck breast medium rare, pear in a honey and blackberries sauce
Limousin Sirloin Steak, served with vegetable
Guinea fowl supreme "Label Rouge" in red rind revisitate Stroganoff style, served with butternut
Homemade iced apricot and mango nougat
Pistacho chocolate dome
3 services 39 € ( 1 strater, 1 main dish, 1 desert ou a cheese plate)
4 services 43 € ( 1 starter, 1 main dish, cheese plate, 1 desert )
Homemade duck foie gras with a honey and dried fruit chutney served with gingerbread
Lobster ravioli with a slightly creamed sauce
Fillet of limousin beef with mushroom fricassee (Chef's speciality)
Sauteed scallops creamy tarragon sauce served with leak
Cheese plate—choice of cheeses served with bread
Baba au Rhum Chef's way, verbena mint with rum
Flowing chocolate cake and caramel tile with creme anglaise