Le Restaurant.

Please see below our NEW Menu du Jour commencing April 14th 2022. Our menu of the moment is being served every night till April.

The Menu du Jour will be offered 4 nights a week THURSDAY-SUNDAY in the restaurant with a 3 course set menu of the day.
Bookings are essential by EMAIL ONLY  as we are not always available to receive phone calls. 
On nights where our Menu du Jour is not available our Menu of the Moment is offered in its place. So dinner is available EVERY NIGHT.
Chèque-Vacances accepted.
Dinner Reservation Contact: sanssoucibedandbreakfast@gmail.com

All meals are prepared by Matthew the owner who is a 5 star trained and award winning Chef de Cuisine of over 20 years experience.

All Inclusive: 40,00€ per person 3 course menu.

  • Bottle of Still or Sparkling water.
  • Entree.
  • Main course.
  • Dessert.
  • Tea or coffee.

Reservations are essential in advance 48 hours minimum as all menu items are prepared homemade with locally purchased fresh produce and therefore require significant preparation time.

Dinner is served at private tables of two with at least 1.5m of spacing. We serve a maximum of 10 guests in our private restaurant to ensure your comfort.

Seating times are possible at 19h OR 20h.

We apologise, later dinner seating times are not possible, late table arrivals may be turned away.

Menu du jour Thursday.

Entrée.
Homemade ricotta gnocchi with a local mushroom, butter sauce.

Main Course.
Fillet of salmon served with potato and chive waffle and hollandaise.

Dessert.
Grand macaron with Chambord soaked red berries.

Menu du jour Friday.

Entrée.
Salad of scallops, mango, mint and almond. (Speciality of Australia).

Main Course.
Coq au Vin served with homemade truffle pasta.

Dessert.
Tarte Normande served with homemade spiced apple crumble ice-cream.

Menu du jour Saturday.

Entrée.
King Tiger Prawn “Gambas” served with squid ink pasta, asparagus and lobster oil.

Main Course.
Magret Duck with confit vegetables, sauce of red wine and Grand Marnier.

Dessert.
Cafe Macaron served with Chantilly and Irish cream liquor.

Menu du jour Sunday.

Entrée.
Quail Supreme served with a caramelised onion sauce and wilted spinach.

Main Course.
White fish served with crisp spring vegetables and a Grapefruit salsa.

Dessert.
Pavlova – Passion fruit ice-cream, cream and fresh fruits of the season. (Speciality of Australia).

 

A wide selection of wines, beer and soft drinks are available at additional cost. Our wines are carefully selected from local vineyards which we happily recommend our guests to visit.

  • Seasonal availability of produce may effect some menu options, notification of changes to the menu will be given with as much notice as possible and with our apologies.
  • Vegetarian options available upon advanced request (2 days notice).
  • All menus include dairy, eggs, and/or gluten.
  • Vegan menu options are not available.
  • Minimum 2 people, for three course dinner service.
  • The items presented on each menu of the day cannot be interchanged or served on different days/menus.
Salad of melon and jambon cru.
Hazelnut Macaron with Frangelico Mousse
Ricotta gnocchi with local mushrooms.
Filet of Salmon, potato and chive waffle with hollandaise sauce.
Grand strawberry macaron with Chambord soaked strawberries.
Guest only 10 seater restaurant. Reservations essential.
Tomato and Mozzarella salad with petit basil.
Chocolate fondant.
Garlic Prawns with homemade bread grilled.
Sous Vide Cabillaud served with scented wild rice and a Grapefruit salsa
Corn fed chicken breast with truffle infused homemade pasta and basil pesto sauce.
Pavlova with tropical fruits