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Jérôme Ryon, Chef of the Hotel de la Cité,and his team welcome you to La <strong>Barbacane</strong>STARTERS*Autumn vegetables 34€in a fricassee cooked barigoule-style,truffles and seasoned toast*Duck foie gras 36€with caramel-coated peanuts, orange marmaladeand warm brioche bunPan-fried scampi, 43€salad with preserved endive, Chioggia beetroot andGranny Smith apple, Aquitaine caviar, juice flavoured withsaffran and mandarinCotentin ormers 37€roasted with cep mushrooms, razor shells and chicken oyster,beef consommé flavoured with verbena,toasted hazelnuts and pistachiosBethmale cheese gratinéed 35€with Burgundy truffles, potatoes from the Pays du Sault,smoked ham and mildly tangy onion compoteFISH and SHELLFISH*Sole 45€glazed with champagne, Dieppoise garnish, razor shellsand flat parsley*Roasted wild turbot, 48€quince preserve, kohlrabi and Citou onion petals,caramelised walnuts and sauce with Jura wineSea bass steak 46€braised with artichokes, canellonni courgette, tomatoes andcourgettes, barigoule juice with Taggiasca olives and basil*Brittany lobster 65€à la Newburg, vermicelli with scallop roe and cep mushrooms,mushroom-flavoured oil (as served at the hotel's Centenary)Risotto with winter truffles, 35€pumkin, rocket and spinach sprouts thickened with goat'scheese, goat's cheese flakes and puffed rice*La <strong>Barbacane</strong> ClassicsAutumn 20<strong>10</strong>Vegetarian dish
MEAT and FOWL*Charolais beef fillet 46€stuffed with foie gras, braised beef cheek,truffled potato and onion churros, Périgourdine sauceBresse pigeon 45€stuffed with crayfish, Chartreuse of its thigh andseasonal mushrooms, gratinéed potatoes, juice and sauceLarzac suckling pig, 44€slow-cooked and served from head to trotters, sausage withwinter truffle, Soissons haricot beans, stuffed cabbage, stockRoasted veal sweetbread 45€with Jabugo ham, truffles and Beaufort cheese,stuffed gratinéed macaroni, light truffled juiceCHEESESFine fresh and ripened cheeses from French provinces 15€Tête de Moine cheese and truffle honey 15€DESSERTS and PASTRIESRégis CHANEL, Chef PâtissierToulouse violets 17€in a fine crème brûlée, blackberry jelly,Alto El Sol chocolate cream and cocoa bean splittersReinette apple from Marseillette, 17€warm soufflé, apple sorbet and manzana liqueurLemon 17€on a Brittany shortbread, lemon tart, toasted almonds crispand accompanying sorbetPlatter of fresh fruits of the season 15€Williams pear 17€caramelised, accompanying sorbet, nougative withfresh walnuts, mousse and chocolate sauceTrolley of house-made pastries and sorbets 17€*La <strong>Barbacane</strong> ClassicsOur bread is home-madeService and taxes included
LA BARBACANE FEASTAppetizer***Montagne Noire quail, with foie gras, lemon andmaple syrup, preserved thigh, dandelion salad***Roasted thornback rayfish, pak-choy cabbage,capers and potatoes with seaweed butter,Ravigote sauce***Grilled boneless rib-eye and glazed ribs,parsnip puree with raw vegetables,winter truffles and stock***Tête de Moine cheese, truffle honey***Trolley of house-made pastries and sorbets75€*****************************LES MENUS DE JÉRÔME RYONA discovery of gourmet pleasures matched withLanguedoc Roussillon winesIn 8 coursesPer person for the entire table130€*************A discovery of gourmet pleasures matched withthe wines of the worldIn 8 coursesPer person for the entire table160€Our restaurant supports healthy, sustainable ecological development as much aspossible by using only the best products in our country and above all, in our ownregion. We use organically grown ingredients whenever available on the market.Our menus reflect the seasonal aspect of regionally grown or produced ingredients.The Library Bar is open for after-dinner drinksService and taxes included
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