Menu 2025 - Les Terrasses de Clairefontaine Overview
At the heart of Clairefontaine-en-Yvelines, Les Terrasses de Clairefontaine presents an exquisite 2025 menu that masterfully celebrates French gastronomy with a modern touch. This refined selection offers an elegant journey through seasonal and locally sourced ingredients, catering also to vegetarian, gluten-free, and organic preferences.
Starters
Begin your meal with an array of sophisticated starters that highlight the flavors of the region. Delight in the rich Soupe de lotte, joue, safran, featuring tender monkfish and a fragrant saffron infusion. The Saumon ikejimé, oseille de printemps, bisque offers a delicate balance of fresh salmon with spring sorrel and a velvety bisque.
Vegetable lovers will appreciate the Asperges d’ablis, lait d’amande, truffe, combining tender Ablis asparagus with creamy almond milk and the earthy aroma of truffle. For a vibrant flavor contrast, the Ballotine de canard gras, salade de petit pois et orange sanguine blends rich duck with fresh peas and sanguine orange notes.
A true French classic reimagined, the Os à moelle, escargots des charentes, sauce meurette combines marrow bones with succulent Charentes snails in a rich meurette sauce. Finally, the Œuf poché d’orcemont, artichaut, orties, chanterelles grises offers an elegant poached egg paired with artichoke, wild nettles, and gray chanterelle mushrooms.
Mains
For the main courses, the menu showcases tender meats and fresh seafood prepared with finesse. Savor the Chevreau de lait, confit, effiloché — a succulent milk-fed kid goat, slow-cooked and shredded for maximum flavor. The Lapereau, cidre, fèves presents young rabbit paired with the subtle sweetness of cider and broad beans.
The Canon d’agneau, moules, ail des ours offers a beautifully cooked lamb cannon complemented by tender mussels and wild garlic, delivering a unique depth of flavor. The Tournedos de poulet du gâtinais, morilles, émulsion café features Gâtinais region chicken tournedos paired with rich morel mushrooms and a subtle coffee emulsion for an unexpected yet harmonious taste.
Seafood enthusiasts will appreciate the delicately steamed Omble chevalier, aumônière, vapeur, while the Grenouilles, jambonnettes, deux aulx offers a classic French frog legs dish enhanced with garlic and ham hocks for a rustic finish.
Desserts
Complete your dining experience with creative desserts that balance tradition and innovation. Try the Faisselle de chèvre de bailleau, cresson, a refreshing goat cheese faisselle with peppery watercress. The St-jacques de la ferme de la tremblay, sauge, gelée de pomme fruit intriguingly combines scallops with sage and apple jelly in a sweet-savory harmony.
Experience the delicate Courgette fleur, mascarpone, fraises gariguettes, where zucchini flowers meet creamy mascarpone and fragrant Gariguette strawberries. For chocolate lovers, the Chocolat tanzanie 75%, rhubarbe, fleur de sureau offers a rich Tanzanian dark chocolate paired with tart rhubarb and elderflower blossom. Finally, the Crème brulée à la truffe elevates a classic French dessert with luxurious truffle infusions.
Drinks and Specials
While the menu does not specify drinks or special offerings in detail, Les Terrasses de Clairefontaine is known for its carefully curated wine list showcasing regional French vineyards and seasonal cocktails that perfectly complement its culinary creations.
- Starters Soupe de lotte, joue, safran; Saumon ikejimé, oseille de printemps, bisque; Asperges d’ablis, lait d’amande, truffe; Ballotine de canard gras, salade de petit pois et orange sanguine; Os à moelle, escargots des charentes, sauce meurette; Œuf poché d’orcemont, artichaut, orties, chanterelles grises.
- Main courses Chevreau de lait, confit, effiloché; Lapereau, cidre, fèves; Canon d’agneau, moules, ail des ours; Tournedos de poulet du gâtinais, morilles, émulsion café; Omble chevalier, aumônière, vapeur; Grenouilles, jambonnettes, deux aulx.
- Desserts Faisselle de chèvre de bailleau, cresson; St-jacques de la ferme de la tremblay, sauge, gelée de pomme fruit; Courgette fleur, mascarpone, fraises gariguettes; Chocolat tanzanie 75%, rhubarbe, fleur de sureau; Crème brulée à la truffe.
