Auvergne Holiday Cottages view
 
Auvergne Holiday Cottages Introduction text
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www.AuvergneHolidayCottage.com - Visitor Information - Eating In

If you don’t fancy cooking, at the weekend Mr. Floret, the butcher (in Condat near Casino) sells very passable coq au vin, pounti, chou farci, lasagne, etc..
La Fenoune does take away pizzas (at least they did in 2001).

LA GRANGE AUX FLEURS - REPERTOIRE OF MENUS 2002

€ 14.50 menu - one starter, one main course, cheese and dessert
€ 19.50 menu - two starters, one main course, cheese and dessert
Children’s menu € 7

 

STARTERS - the blackboard lists several of the following starters
ASSIETTE DECOUVERTE Assorted cooked/smoked/dried pork cuts
BŒUF MIROTON Small pieces of pot au feu (beef), onions, tomatoes, white wine
CREME DE LENTILLE ET CHATAIGNE AU LARD CROUSTILLANT Steamed lentil and sweet chestnut soup, grilled diced bacon
FILETS DE HARENG Herring fillets, potatoes, olive oil
FRICASSEE D’ESCARGOTS Snails, diced bacon, mushrooms, parsley & garlic
GRAS DOUBLE LYONNAISE Slivers of tripe sautéed with onion, white wine, parsley & garlic
LANGUE DE BŒUF, SAUCE PIQUANTE Ox tongue, white wine sauce, onion, gherkins, capers
NAGE DE JOUE DE BŒUF A LA FOURME D’AMBERT Slices of ox cheek, pulped tomatoes, cold or warm consommé, Fourme d’Ambert (blue cheese)
ΠUF EN GELEE Eggs in aspic
ΠUF POCHE EN MEURETTE poached egg, red wine sauce, diced bacon, croutons, mushrooms
PATE DE TETE Brawn - Chopped, salted, cooked pig’s head, parsley & garlic
POIREAUX VINAIGRETTE Leeks with vinaigrette dressing
POUNTI (Local speciality) Chopped pork, spinach, spices, prunes egg & milk mixed, baked and sliced
SALADE AU 2 BOUDINS Salad, apple, bacon, black pudding, white pudding (see main courses)
SALADE CHEVRE CHAUD Salad, croutons, hot goat’s cheese, bacon
SALADE DE L’ARTENSE Salad, Cantal cheese, bacon, potato sausage
SALADE DE LENTILLES DE PUY Salad, Le Puy lentils, cooked sausage, hot sausage
SALADE DE SAUCISSE FUMEE Salad, Cantal cheese, sausage
SALADE LYONNAISE Salad, bacon, croutons, poached egg
SOUPE DE POISSON MAISON Home-made fish soup
TABLIER DE SAPEUR Tripe marinated in mustard and white wine breaded with almonds, pan fried (Lyon speciality)
TERRINE DE QUEUE DE BŒUF Ox tail terrine
TERRINE MAISON Home-made terrine (coarse pâté)
TETE DE VEAU VINAIGRETTE Calf’s head with a vinaigrette dressing

Restaurant15 Restaurant13
Restaurant16 Restaurant12

MAIN COURSES - the blackboard lists 5 or 6 of the following main courses, plus a special
BLANQUETTE DE VEAU A L’ANCIENNE (NATIONAL) Sautéed veal together with white sauce, mushrooms, carrots
BOUDIN BLANC Black pudding - Pork and chicken, spices, mushrooms, cream, egg
BOUDIN NOIR White pudding - Pork, spices, blood, stock
CHOU FARCI (REGIONAL) Layers of cabbage alternating with stuffing, pan fried
CIVET DE PORC A L’AUVERGNAT Pork sautéed in red wine, mushrooms, sweet chestnuts
CONFIT DE CANARD Duck leg preserved by salting and cooking in its own fat, served hot
COQ AU VIN (REGIONAL) Cockerel casseroled in red wine (local speciality)
COUFIDOU (DAUBE AUVERGNATE) Beef sautéed in red wine, marc d’Auvergne (local grape spirits)
L’ESTOFINADO (SPECIALITE SUD CANTAL) Mashed potato, salt cod, egg, parsley & garlic, walnut oil
MARMITE DE POISSON Two or three kinds of fish, eastern, Indian, Spanish, Provence, etc. style
MORUE EN TRUFFADE Potato, salt cod, green cheese, parsley & garlic
PIED DE COCHON FARCI (SPECIALITE) Boned pig’s trotter, veal stuffing, mushrooms, butter beans
POELE D’ANDOUILLETTE MAISON A round of chitterling sausage, tomato, shallot, potato
POITRINE DE VEAU AU ROMARIN Rolled calf brisket slow cooked with rosemary
POTEE AUVERGNATE Assorted salt pork, green cabbage, carrots, turnip, potatoes
POULET SAUTE AU BLEU OU CIDRE Chicken sautéed with blue cheese or cider
SAUCISSE DE CHOU (SPECIALITE HAUTE LOIRE) Sausage made of sausage meat and blanched green cabbage (home made speciality)
TRIPE MAISON Ox rumen, reticulum, omasum (3 kinds of tripe), ox foot, white wine
TRIPOUX (SPECIALITE REGIONALE) Veal tripe rolled into small tied parcels
TRUFFADE Sautéed potatoes, green cheese, parsley & garlic

PUDDINGS - on the separate Dessert menu
COUPE ARDECHOISE Chestnut & vanilla ice-cream, creamed chestnut, whipped cream
COUPE DES SOUS BOIS Wild strawberry ice-cream, raspberry, morello cherry ice, violet cordial, whipped cream
COUPE DES VERGERS Apple & pear ice-cream, local mead
COUPE LA GRANGE AUX FLEURS Raspberry ice-cream, apple, raspberry, creamed raspberry, whipped cream
COUPE MENDIANT Rum and raison ice-cream, dried fruit in rum, whipped cream
CREME CARAMEL Baked caramel custard
FONDANT AU CHOCOLAT Melt-in-the-mouth chocolate
FROMAGE BLANC, CONFITURE DE MYRTILLE Fromage blanc, bilberry conserve
PACHADE AUX FRUITS ROUGES A thick pancake with red fruit, served with sorbet
POELE DE FRUIT AU CALVADOS Fruit in season sautéed in honey caramel, flambéed in apple brandy

L’AMANDINE - Sample menus from summer 2002 (they ring the changes)

L’AMANDINE MENU, € 16.70
STARTERS

Snails provencale (with garlic, olive oil & a dash of tomato) in choux pastry puffs or Slices of marinated beef with herbs and slivers of Cantal cheese or Fisherman’s salad or Hot pike (a freshwater fish) & spinach terrine

MAIN COURSES
Salers steak with a morel (wild mushrooms) cream sauce (€3 extra) or Lamb grilled on a skewer or Pan-fried veal with ceps (wild mushrooms) or Today’s fish cooked in a foil parcel with vegetables

Auvergne cheese board

A choice of puddings

LOCAL SPECIALITY MENU, € 14.50
STARTERS

Patranque is a local speciality made with green Cantal cheese, breadcrumbs, butter, whey & garlic, served with a green salad or Local ham & sausage, served coldorA slice of pounti, local dish made with spinach, egg, milk, spices, chopped pork & prunes, baked as a loaf

MAIN COURSES
Tartiflette is made with potato, bacon, onions & white wine, topped with Saint Nectaire cheese & baked or A slice of salmonorCockerel cooked in a classic rich red wine sauce

Auvergne cheese board

A choice of puddings

GOURMET MENU, € 21.40

for a starter & a main course € 29 for two starters & a main course

STARTERS 1
A lightly cooked duck liver terrine with figsorFreshwater crayfish tails in a saffron cream sauce

STARTERS 2

John Dory filet in champagneorA cartwheel of king prawns flambéed in whisky

MAIN COURSES
Filet steak with a rich butter sauceorRib of veal with morels (wild mushrooms)

Auvergne cheese board

A choice of puddings

A pleasant apéritif: kir châtaigne (white wine with chestnut)

Interesting wines:
Bergerac - Court des Mûts

L’Amandine’s house wine is good value too

SUMMER A LA CARTE MENU

SALADS

Auvergne salad Small salad of king prawns & smoked duck breasts Country salad Fisherman’s salad Various raw vegetables (like an hors d’oeuvre) Green salad

STARTERS
Auvergne ham platter Ham & sausage platter Snails Provencal (with garlic, olive oil & a dash of tomato) in choux pastry puffs A slice of hot foie gras with apple Slices of raw beef marinated with herbs, sprinkled with slivers of Cantal cheese

FISH
Freshwater crayfish tails in a saffron cream sauce A slice of salmon with green lentils Hot pike (a freshwater fish) & spinach terrine Today’s fish cooked in a foil parcel with vegetables Pan-fried scallops with a mushroom sauce, chive butter John Dory filet in champagne

MEAT
Pierre’s special Pan-fried steak A Salers steak with a morel (wild mushroom) cream sauce Pan-fried veal with ceps (wild mushrooms) Lamb grilled on a skewer Tournedos steak with a rich butter sauce Calf’s ribs with morels (wild mushrooms)

LOCAL SPECIALITIES
Patranque - green Cantal cheese, breadcrumbs, butter, whey & garlic, green salad Pounti is made with spinach, egg, milk, spices, chopped pork & prunes, baked as a loaf & sliced Saint Nectaire cheese, potato, bacon, onions, white wine Cockerel cooked in a classic rich red wine sauce Auvergne’s celebrated mini-haggis

The cheese board

PUDDINGS
Crème caramelCrème brûlée Crunchy apple with caramel ice-cream Cherries in batter, oven baked, served with a concentrated red fruit sauce Iced lime soufflé served with a concentrated mango sauce Raspberries, meringue & cream with a tiny fresh fruit salad A meringue, ice-cream, rich hot chocolate sauce

ICE-CREAM DESSERTS
Ice-cream or sorbet 2 scoops 3 scoops The Amandine Chocolate ice with whipped cream Coffee ice with whipped cream Raspberry Melba Pear Belle Hélène

ICED DESSERTS WITH SPIRITS(€3 EXTRA WITH SET MENUS)
The colonel The Auvergnate

CLICK THE TUMBNAILS TO CHANGE THE LARGE IMAGE

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