NEW “TOUR DE FRANCE” Set menu (available from Tuesday the 9th of April to Saturday the 27th of April for lunch) !!!:
“LYON CITY AND RHONE VALLEY!!” :
2 Courses…£21.95 – 3 Courses…£26.95
Enjoy ….
For starters:
Chicken « Quenelles » with Mushrooms, « Poularde » Béchamel
(A quenelle is a dumpling made of fish or chicken and poached in stock. Before cooking, the dumplings are generally shaped into egg or tear forms, and Quenelles are usually served in sauce)
Quenelles Lyonnaise au Poulet et Champignons, Crème « Poularde »
or
Brioche Sausage, Wholegrain Mustard Cream (A large sausage baked in Homemade brioche dough is a typical product of traditional charcuteries throughout France but is particularly associated with the area around Lyon)
Le Saucisson en Brioche, Crème de Moutarde à l’Ancienne
For the Main:
Pork Ragoût cooked in «Côtes du Rhône» Red wine
Le Ragoût de Porc Cuisiné au Vin Rouge des Côtes du Rhône
or
Almonds Pan fried Trout Fillet, Noisette Butter
La Truite aux Amandes et son beurre Noisette
For desserts:
Financier Clafoutis with Pear cooked in Red Wine (The classic French “financier” is normally a little cake, but it can also be
made clafoutis-style over fruit)
Le Clafoutis-Financier et sa Poire au Vin
or
Cherry Mousse and its “Lyonnaise” Bugne (Les Bugnes are delicate and small twisted ribbon style beignets and are made from a dough very much like a doughnut and coated in a sugar icing)
La Mousse de Cerises et sa Bugne Lyonnaise
“TOUR DE FRANCE” Set menu (available from Tuesday the 27th of February to Saturday the 6th of April for lunch) !!!:
“NORMANDY!!”
2 Courses…£21.95 – 3 Courses…£26.95
Enjoy ….
For starters:
Crispy Camembert Parcel with Spinach and Mushrooms
Croustillant au Camembert, épinards et champignons
or
“Dieppoise” Remoulade with Celeriac, Smoked Haddock and Mussels
Rémoulade «Dieppoise» à l’Eglefin Fumé et Moules
For the Main:
Chicken “Vallée d’Auge” with Apples, Mushrooms and Isigny Cream
Le Poulet «Vallée d’Auge» aux pommes, Champignons et Crème d’Isigny
or
Pan fried Mackerel Fillet “A la Normande”, Cider sauce with Shrimps
Les filets de maquereaux Poêlés «A la Normande», Sauce Cidre et petites Crevettes
For desserts:
Apple Douillon with Crème Anglaise
It combines two very different ingredients – buttery puff pastry and whole, juicy sweet apples – which together make something wonderful.
Le Douillon de Pomme et sa Crème Anglaise
or
Pont–L’Evêque Cheese with Cider Marmelade, served with bread (It is probably the oldest Norman cheese still in production!)
Le Fromage Pont-L’Evêque, sa Marmelade au Cidre, servi avec du pain
The “Tour de France” set menu and French “A la carte” dishes will be available from 11.30pm to 3pm but why not visiting us from 10am to 11.30pm if you fancy a little coffee, a croissant, an omelette et even now, some snacks!
You can also have now the opportunity to take away some of our delicacies…
We look forward to welcome you soon! Book your table now at www.lartisan-restaurant.com
Elisabeth and Yves from L’Artisan French Bistro – Café du Midi
* Review from Jay Rayner, November 2021 about l’Artisan: L’Artisan, Cheltenham: ‘They know what they are doing and they do it extremely well’ – restaurant review | Food | The Guardian
* I am so proud of my husband Yves who has won in March 2023 the award of:
Casual Dining Chef of the Year 2023 at the Gloucestershire Foodie Awards !
(@glosfoodieawards) Yves Ogrodzki – L’Artisan | Photos 2023 Awards (gloucestershirefoodieawards.co.uk)