Au Cœur de la Forêt

Name: Au Cœur de la Forêt
Address: Av. du Repos de Diane, 95160 Montmorency, France
Price range: €7 - €7

THE CHEF OFFERS HIS MENU-CARD €57 starter-main-dessert, €48 starter-main or main-dessert bread is kneaded and baked in our bakery using sourdough and stone-ground spelt flour

★ 4.6 (632) $$$Pricey 📍 Av. du Repos de Diane, 95160 Montmorency, France

STARTERS

Assortment of fresh Landes foie gras, country terrine, and Bellota ham

L'assortiment de foie gras frais des Landes, terrine campagnarde et jambon Bellota

A gourmet plate composed of creamy duck foie gras, rustic terrine, and Iberian cured ham. Rich in flavors and varied textures. Ideally enjoyed with country bread.

Grilled small squid from local fishing, langoustine and saffron coulis

Les encornets de petite pêche grillés à la plancha, coulis de langoustines au safran

Small squid seared on a hot plate, served with a creamy langoustine sauce flavored with saffron. Tender texture and delicate marine taste. A light and refined dish.

Plate of house-smoked "organic" salmon from Ireland, fresh fennel remoulade

L'assiette de saumon “bio” d'Irlande fumé maison, rémoulade de fenouil frais

Organic salmon smoked on-site, served with a crunchy fennel salad in a creamy dressing. The combination of smoked fish and the aniseed freshness of fennel is classic and balanced.

Sautéed Landes asparagus with poached egg, smoked-grilled peasant bacon

Les asperges des Landes rissolées à l'oeuf poché, lard paysan fumé-grillé

Sautéed green or white asparagus, served with a runny yolk egg and pieces of grilled smoked bacon. A mix of vegetal, smoky, and creamy flavors.

FISH (depending on arrival from Brittany)

Roasted sea bass escalope with olives and green asparagus, mousseline mashed potatoes

L'escalope de bar rôtie aux olives et asperges vertes, purée mousseline

Oven-baked sea bass fillet, served with olives, asparagus, and a very fine, buttery mashed potato. White and delicate flesh, enhanced by the taste of olives.

MEAT DISHES

Grilled free-range duck magret from the Landes region, sweet pepper confit

Le magret de canard fermier des Landes grillé, confit de poivrons doux

Grilled duck breast, usually served pink, with slowly cooked, melting peppers. The meat is tender with a flavorful layer of fat.

Roasted veal kidney with mustard, mousseline mashed potatoes with browned butter

Le rognon de veau rôti à la moutarde, purée mousseline au beurre noisette

Roasted veal offal coated in a mustard-spiced sauce, served with a creamy mashed potato with a browned butter flavor. Characteristic firm texture and pronounced taste.

Farmhouse Cantal pork confit in a bread oven, aged Parmesan gratin

Le cochon du Cantal fermier confit au four à pain, gratin au vieux Parmesan

Pork cooked long and slow until melting, served with a mature cheese gratin. A rich, comforting, and very tasty dish.