Menu restaurant La Sommeliere

1.

Menu
restaurant
La Sommeliere
Working hours: 08:00-22:00
Chef Durkina Valeria

2.

Menu
It is made with fresh vegetables, boiled
eggs with anchovies and olive oil.
13$
Foie gras
This dish is prepared from the fatty liver of a specially fattened
goose or duck. It is prepared by slicing and frying until crisp in
olive oil.
Also, goose liver is marinated with spices, pepper and salt, very
often truffles and madeira are added to it. All this is stewed for
about an hour in the oven or stewed in a frying pan with a thick
bottom.
Traditionally, Foie Gras is served with mushrooms, lettuce, baked
apples, sweet and sour berries. This delicious dish is perfectly
combined with dry white wine, champagne and calvados.
A dressing made of lemon juice or wine
sauce is acceptable.
Salade niçoise
6$

3.

Menu
For the preparation of bouillabaisse, fillets of sea
rooster, sunfish, sea scorpion and other varieties of
local fish are used.
11$
Bouillabaisse is usually served in high plates with
garlic rowley sauce and fresh crusty bread or toast.
White wine is perfect for this fish soup.
Bouillabaisse
12$
Ratatouilli
Ratatouille is prepared on the basis of eggplant,
zucchini, potatoes, peppers, onions with the
addition of tomatoes, garlic and herbs of Provence.
All the ingredients are fried separately and only
then stewed together.
Ratatouille can be served either independently or as
a side dish to main meat dishes.

4.

MENU
For its preparation, egg yolk, sugar, cream,
milk and flavorings are used. All the
ingredients are mixed and heated, then baked
in ceramic molds until the cream hardens.
5$ les crêpes
At the end, the crust of the creme brulee must
be carmelized under the grill or with a special
burner. This dessert is usually served cold, prewatered with caramel sauce.
They bake such pancakes in a crepnice
— a special frying pan without handles.
As a filling, butter, nut paste, jam, fresh
berries and honey are used. Crepes are
wrapped in bacon, cheese, ham, and
fried eggs.
Serving crepes is a reflection of the
chef's imagination: the dish is decorated
with berries, poured with sauce or added
ice cream.
la crème brûlée
8$
Clafoutis
9$
Cherries in sweet liquid egg dough are
baked in casserole molds .
In a greased baking dish, first put the
cherries, and then pour them with dough.

5.

Menu
Chicken in wine with Burgundy wine.
Quiche is an open pie with egg-creamcheese filling.
The whole chicken carcass is rubbed with
spices and herbs and simmered over low
heat with the addition of alcohol. Garnish
with chicken in wine can add potatoes with
parsley or green vegetables. The dish goes
well with red wines "Beaujolais" or "Cote
du Rhone".
14$
coq au vin
The filling of the pie can be different :
smoked brisket, vegetables, fish, meat
and their combinations.
Tartiflet
11$
Tartiflet is a potato casserole, in the
preparation of which bacon, onions, dry
white wine, cheese are used.
All the ingredients are laid out in layers,
the dish is baked in the oven.
Quiche
9$

6.

Drinks
Coffee:
o Espresso 2$
o Cappuccino 4$
o Café latte 5$
o Macchiato 5$
Fresh juice: 3$
o Apple
o Orange
o Grapefruit
o Pomegranate
o Pineapple
o
o
o
o
o
o
o
Hot drinks:
Black tea 2$
Green tea 2$
Hot chocolate 4$
Citrus tea 4$
Ginger tea 4$
Sea buckthorn tea 4$
Berry tea 3$

7.

bon appétit!