Menu 2025 at Le Balbec in Cabourg France

Starters

• Le Foie Gras “Saveur d’Auge”: A sumptuous mi-cuit foie gras paired with pear ice perry, crunchy chestnut fragments, delicately pickled squash, hazelnut crumble, and a sweet quince jelly.
• La Bisque de Homard: A rich lobster bisque enhanced with pommeau, accompanied by sautéed langoustines with fine herbs and a light puffed rice garnish.
• L’Huître “La Perle des Marais”: A premium oyster served with cider vinegar, salicornia, onion confit, and a pearly garnish, delivering a fresh and briny start.

Mains

• La Raviole d’Asperge: A crispy asparagus ravioli served with a smooth lemongrass and ginger emulsion broth, accented by pickled asparagus and delicate shavings of white truffle Borchii.
• Le Médaillon de Veau: Tender veal medallion enveloped in sage crust, accompanied by an elegant artichoke trio and enriched with a robust morel mushroom jus.
• La Truite Saumonée: Salmon trout served with a creamy wild garlic purée, glazed celery stalks, and a crispy spring vegetable ravioli for a fresh and harmonious combination.
• Le Turbot en Croûte: Salt-crusted turbot baked with bay leaves, paired with silky potato mousseline, seasonal spring vegetables, and a classic hollandaise sauce.
• La Sole Meunière: Classic sole meunière complemented by truffled purée, seasonal vegetable garnishes, and adorned with Melanosporum truffle shavings for an earthy richness.
• Le Homard Bleu: Blue lobster served with a refined asparagus variation, lobster sauce, and butter-sautéed morel mushrooms, a luxurious main to savor.

Desserts

• La Brebis, La Grenade et Le Pamplemousse: A delightful combination of wholegrain cereal and sunflower seed crisp, sesame praline, sheep's milk mousse, grapefruit supremes, and pomegranate sorbet.
• Le Chocolat et La Graine des Aborigènes: A decadent duo of chocolate mousse and creamy chocolate, paired with coffee bean ganache, a crisp sable, and ice cream made from aboriginal seeds.
• La Rhubarbe et Le Calisson: Calisson mousse with almond crunch, gently poached rhubarb compote and sticks, complemented by pink peppercorn ice cream.
• La Pomme et Le Sarrasin: Genoa bread with buckwheat praline, caramelized apple with kalamansi juice, yogurt sorbet, and cinnamon and vanilla caramel sauce.

Drinks and Specials