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Restaurant La Côte

Presentation The Environment The Services References
The Cooking The Service Recipes

The Cooking

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In cooking, “to mark the spirits”,  is the best “way of going on and of continuing to progress” to please you “all while giving ourselves pleasure”…


Considered to be the best table of the region, La Côte attracts very heteroclite customers made up of accustomed local, tourists experts or malignant businessmen and chineurs.

 

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Pierre Michaud orchestrates with wonder a cooking of character, reflection of his temperament, and plays subtly with the products of the sea.

 

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A lot of creativity and a concern for the flavours and the colors in the surprising dishes (squids at feet of pig or tagliatelli in the ink of cuttlefish). 
cuisineThe reception of exception conjugated to an ideal gourmet menu quite specially reserved for the discovery and for the pleasure will leave with you an unforgettable souvenir.  

 

 

“The BIG MENU”

 

Specialities of the season for 52 Euros

Composed of the whole of the specialities of the moment*

Appetizers

The foie gras in two ways in “caramelized roll” and of “corrugates”

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apple poêlées with the mustard and vinaigrette of apple to the cider vinegar

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The potato cake to roast crawfish

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To help you have patience, sorbet with green apple and juice of rosemary

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The Turbot Paving stone cooks miller, bubble of Jerusalem artichokes, crepe of St Jacques to citronné celery, butter thyme and bay-tree with lemon

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The croustille coulommiers in paste with philosophy, light honey trace of chestnut, red wine reduction and salad with mint oil

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The great speciality made up of pancakes in crystallized orange Suzette way and the pancake with the chiboust and the lemon sorbet with bitter orange

 

*The Menu can evolve according to the market and the season

 

 

 

  
 

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