CHÂTEAU DE TILLY

A taste of Normandy on your plate?

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INPUTS

Semi-cooked foie gras from the Landes region, amber rum infused with Madagascar vanilla, vanilla pear compote, cranberry toast.

Semi-cooked duck foie gras from Les Landes, amber rum infused with Madagascar vanilla, vanilla-poached pear compote, cranberry toasted bread.

Duo of Scottish Label Rouge salmon, beechwood-smoked salmon flower, salmon finger with creamy horseradish sauce, hibiscus flower tartare.

Red Label Scottish salmon duo, beechwood-smoked salmon rose, salmon finger with smooth horseradish cream, hibiscus blossom tartare.

French veal sweetbread escalope glazed with teriyaki sauce, panko breadcrumbs, organic celeriac stew from Guillaume and Florence. (+ €13 on the menu)

French veal sweetbread heart escalope, teriyaki glaze, panko crust, organic celeriac stew from Guillaume and Florence. (+ $13 with a menu)

The galiot luter's snail dish with white bread, white truffle oil cream sauce, mushrooms, and baby vegetables.

Galiot-style flat snail, baked under white bread, creamy white truffle oil sauce, mushrooms, and baby vegetables.

CAN BE PREPARED VEGETARIAN

PLATES

Normandy scallop blanquette, Normandy crème fraîche, roasted sesame oil pearls, winter vegetables.

Normandy scallop blanquette, Normandy crème fraîche, toasted sesame oil pearls, winter vegetables.

French veal fillet, with roasted almonds, spicy salt potato rolls, juice served at the table. (+€11 on the menu)

French veal fillet, toasted almonds, spiced-salt potato rolls, jus poured at the table.

French sea bream fillet, buttered squash purée, orange-glazed carrots.

French royal sea bream fillet, buttered squash purée, orange-glazed carrots.

Gnocchi handmade by the chef, Isigny-Sainte-Mère crème fraîche, cep salt and Périgord summer truffle mill, soft-boiled quail eggs.

Handmade gnocchi by the Chef, Isigny Sainte-Mère crème fraîche, porcini salt and Périgord summer truffle mill, soft-boiled quail eggs.

Cheese Plate

Cheese Plate

DESSERTS

Dessert, dark chocolate shortbread biscuit, coconut snow, salted butter caramel cream, 100% fruit filling, vanilla ice cream.

Dessert, Dark chocolate shortbread biscuit, coconut snow, salted butter caramel cream, vanilla ice cream.

Mandarin orange three ways, poached with Christmas spices, Sicilian sorbet, Napoleon liqueur.

Mandarin three ways, poached with Christmas spices, Sicilian sorbet, Napoleon liqueur.

Pure butter brioche French toast style, maple syrup, banana ice cream with chocolate hazelnut swirl.

Pure butter brioche French toast, maple syrup, banana ice cream with marbled chocolate and hazelnut.

Chocolate marshmallow flakes, raspberries, passion fruit, pistachios, caramelized almonds and hazelnuts muesli style, whipped cream, tonka chocolate sauce.

Chocolate–marshmallow flakes, raspberry, passion fruit, pistachio, caramelized almonds and hazelnuts in a muesli style, whipped cream, tonka chocolate sauce.

Can't decide? Try all four desserts served on a platter (additional charge of €33 with a set menu or €45 à la carte). You don't know what to choose? Take all (supplement of €33 on the menu or €45 à la carte).