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Claude's
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Dish Price
Fond D'artichaut Au Foie Gras, Heart Of Artichoke With Goose Liver -
Feuillete De Poireaux A L'huile De Noix, Freshly Cooked Leeks In Puff Pastry With Walnut Oil -
Mille Feuille De Saumon Fume, Layer Of Smoked Salmon Mousse In Puff Pastry -
La Soupe Aux Truffes, Paul Bocuse -
Veloute De Tomate Froid Au Basilic, Cold Tomato Soup With Fresh Basil -
Le Striped Bass Farci Du 'Paquebot France' -
Galatine De Poissons De Riveire Au Coulis De Tomate, Round Shaped Fish Pate With Puree Of Fresh Tomato -
Poelee D'escargots A La Creme D'ail, Snails In Garlic Cream Sauce -
Le Chapon A La Vapeur De Lucien Tendret -
Fricassee D'huitres Et Palourdes A La Florentine, Glazed Oysters And Little Neck Clams On A Bed Of Spinach -
Le Filet De Boeuf Roti Belle Bressanne -
Le Carre De Veau Baigne De Son Jus -
Supreme De Bar Grille Au Ragout De Coquilles St. Jacques, Grilled Bass Served With Stewed Bay Scallops -
Beignet De Lotte Cardinale, Fritter Of Bellyfish With Lobster Sauce -
La Bouillabaisse Catalane -
Tous Les Gibiers En Saison -
Mixed Grill De Poissons Au Beurre Blanc Et Baies Rouges, Sole, Bass And Bellyfish Grilled Served With Creamy White Butter And Red Berries -
Carre D'agneau Roti En Croute Aux Herbes De Provence, Baked Rack Of Lamb With Provence Herbs In Puff Pastry -
Noix De Ris De Veau A La Creme D'oseille, Sweetbreads With Sorrel Sauce -
Aile De Poularde En Chevaliere Au Coulis De Poivrons Rouge, Sauted Breast Of Chicken Served In A Round Shape With A Cream Of Sweet Red Pepper -
Filet De Doeuf Poele Bressanne, Pan Fried Filet Of Beef Garnished With Chicken Dumplings And Pistachios, Madeira Sauce -
Cote De Veau Des Tonneliers, Veal Cutlet With Shallots And White Wine Sauce -
Le Plateau De Fromages Affines A Souhait -
Salade Endives And Arugula With Garlic Capons -