le bistrot pierre

Discussion in 'Slimming World - Eating Out' started by *Bambi*, 14 May 2011 Social URL.

  1. *Bambi*

    *Bambi* Restarter...

    Posts:
    79
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    Start Weight:
    13st3lb
    Current Weight:
    10st12lb
    Goal Weight:
    11st0lb
    Lost(%):
    2st5lb(17.84%)
    Badges:
    Maintainer
    Diet:
    slimming world
    Help!!
    I am going here for my dinner tonight with family and dont even know where to start with this menu! could do with some advice from the experts!!

    Entrées
    Starters are served with freshly baked French bread & Lescure butter
    SOUPE DU JOUR
    Freshly made soup of the day
    RISOTTO
    Risotto of crayfish, asparagus, wild mushrooms,
    tarragon and smoked paprika
    BRIOCHE ET CHAMPIGNONS
    Toasted brioche with fricassée of mushrooms
    with (or without) crispy Alsace bacon
    TARTELETTE AU ROQUEFORT
    Spanish onion and Roquefort tart
    with a salad of baby red chard and rocket
    PÂTÉ DE CAMPAGNE
    Coarse pork pâté (using four different cuts),
    served with cornichons and sourdough toast
    DUO DE SAUMON
    Confit of smoked and poached salmon
    with blini, dill, baby capers and lemon


    Grillade et steaks
    Our steaks are from prime pasture-fed Scottish beef and are matured for
    at least 21 days. They’re served with dressed leaves, pommes frites and
    a choice of black pepper butter or red wine and shallot reduction.
    PAVÉ DE STEAK
    8oz rump steak (best cooked slightly rare)
    GOURMET BURGER 24
    Aberdeen Angus beef, pickles, relish,
    Swiss cheese and pommes frites
    Plats



    Main courses are served with today’s selection of potatoes
    and seasonal vegetables.
    FILET DE LOUP DE MER
    Baked fillet of sea bass with asparagus, sautéed mange
    tout and peas, tossed in a light mint and lemon butter
    RISOTTO
    Risotto of crayfish, asparagus, wild mushrooms,
    tarragon and smoked paprika
    SALADE PRINTANIÈRE
    Salad of Sainte Maure goat’s cheese with French beans,
    sprouting broccoli, pumpkin seeds, spring onions
    and a lemon dressing
    SUPRÊME DE POULET AU BOUDIN NOIR
    Free-range ‘nature and respect’ chicken suprême
    with creamed leeks, thyme, Parmesan and with
    (or without) Stornoway black pudding
    PORC RÔTI
    Sous-vide and pan-fried pork with smoked garlic
    sausage, mango and green peppercorn sauce
    LE BOURGUIGNON 29
    Braised Scottish pasture-fed beef in thick slices
    with shallots, red wine, mushrooms and bacon


    :confused:
     
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