Au Marquis de Terme Menu Overview : a refined taste journey in margaux france.
Nestled in the scenic wine fields of Margaux, Au Marquis de Terme invites guests to savor a masterful fusion of traditional and contemporary French cuisine. The menu showcases regional, seasonal ingredients crafted into elegant dishes that perfectly complement the estate's celebrated wine selection.
Starters
Les Champignons des sous-bois : A velvety mushroom velouté crowned with a perfect egg, grilled lard, and a cappuccino of thick cream infused with parsley oil, served alongside crisp gressins.
Le Topinambour : An inventive starter featuring mousseline, confit, and chips, topped with a siphon foam, complemented by a delicate crumble of gambas and smoked haddock.
Les Huitres du Médoc de Mr Lucet : Six special Medoc oysters paired with crispy herb-seasoned pork bites, offering a superb balance of ocean freshness and savory crunch.
Le Saumon : Vodka-marinated salmon gravelax paired with peppered cream cheese, blending rich and tangy flavors.
La Langoustine : An open ravioli filled with chestnut purée and langoustine bisque, garnished with shredded poultry for a luxurious seafood experience.
Le Foie gras de Mr Morille : Marbled foie gras with chestnuts, served with chutney, clementine gel, and homemade brioche bread scented with orange blossom, both toasted and soft.
Mains
Le Cabillaud : A cod steak presented on coral lentils confited with guanciale and coconut, finished with a delicate curry foam for an exotic touch.
Le Lieu Jaune : Yellow pollock with almond and Timut berry crumble, charred leeks, preserved lemon marmalade, and almond milk emulsion to create a harmonious blend of textures and flavors.
Le Canard de Mr Morille : Duck marinated with pink peppercorns and Timut pepper, roasted on the skin, served with butternut mousseline and a herbal pistachio and pomegranate condiment, delivering a rich and aromatic profile.
L'Agneau : Braised lamb shank prepared Tajine style with cooked vegetables, served alongside semolina and tomato jam, evoking traditional Moroccan influences.
Le Bœuf : A filet of beef from Maison Massonde, served with hazelnut-flavored butternut mousseline, butternut risotto, and a robust jus, for a deeply satisfying main course.
Desserts
- Plateau de fromages – A curated selection of cheeses from La Petite Fromagerie, perfect for savoring the rich dairy heritage of the region.
- La Cacahuète – A crunchy chou craquelin filled with diplomat cream, praline, and accompanied by peanut ice cream, blending textures and nutty flavors.
- Le Chocolat – A decadent Valrhona chocolate brownie with speculoos cream, caramelized bananas, and pecan ice cream, a chocolate lover’s dream.
- Le Roulé à la cannelle – Cinnamon brioche roll with red wine and three-spice poached pear, paired with refreshing yogurt ice cream.
- La Pavlova – French meringue topped with white chocolate ganache, exotic fruit brunoise, and passion fruit sorbet for a tropical finish.
- La pomme – An apple dessert with dill, coconut chantilly, crumble, and a lemon-dill sorbet delivering a refreshing and light conclusion.
Drinks and Specials
Complement your meal with an expertly curated wine selection that highlights the best of Margaux and Bordeaux vintages, perfectly paired by the knowledgeable sommelier. The restaurant also serves cocktails, beer, and coffee, ensuring a complete dining experience from aperitif to digestif. Seasonal specials often showcase local produce and culinary creativity, inviting repeat visits to discover new flavors.
