Hotel Les Remparts Restaurant gastronomique Mirepoix

Stunning décor, fare to match...

Stunning décor, fare to match... The restaurant Les Remparts features a charming setting under beams or under aches for lunches or dinners with friends, family dinners and receptions. In keeping with the spirit of the place, young Chef Nicolas Coutand crafts dishes with invention, refinement, allegiance to the region and subtle blends of Pyrenees and Mediterranean savours. The result is à la carte et fixed-price menu selections bringing out the best of the produce used. Here, small producers share the limelight and occupy a privileged place in the making and originality of the dishes, a poetry of imagination and the best of local goodness. From the Hôtel Nikko to the Castel Marie-Louise in La Baule and Le Richelieu on the Ile de Ré, with the Trois Gros restaurant in Roanne in-between, the student has become a master.
The program is yours for the asking!

Menus

The Curtain Riss 27 euros

€27.00

Canapés
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Savoury flan of sweet and sour Aubergine and Bio Tomato from Fabien Founier of Dun served with soft goat’s cheese and coriander oil

Or
Yellow Bio Courgette Gazpacho, marinated Mackerel Spring Rolls with a tomato and mustard seed sauce
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Catch of the day as available – Salmon, Gilthead or Trout, caponata of vegetables, raisins and pine nuts
.
Or
Gascony Bio Suckling Pig, New Potatoes, meat stock gravy with roasted Cashew nuts
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Assortment of “Orchard fruit” Sorbets from Philippe Faur, Master Ice-cream maker

Or
Strawberry and Rhubarb caramel in a vanilla sabayon with a subtle thyme ice-cream

Or
Baure Farm’s Faisselle cheese with crispy wafers and raspberries from the market

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Sweets and Treats

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Sweets and Treats

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Setting the Scene 34.00 euros
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Let our Chef take you on a surprise journey of dishes to complement each other and give him particular pleasure in preparing to order: appetizer, hot or meat, dessert, sweets and petites fous.
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The Remparts Production 38.00 euros

Canapés
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Duck Foie Gras from Caudemique Farm, Mango-ginger Chutney and Vanilla Radishes
Or
Lightly warmed flan of Red Mullet, Niçoise summer vegetables, Prawns with a “Nantais” lemon Sabayon
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Marinated grilled Swordfish, Seafood risotto served as Sushi, shellfish sauce enlivened with rosemary.

Or
Lightly smoked roast Barbary Duckling, crispy stir-fried vegetables and Soya sprouts with a reduction of Hypocras

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desserts
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Sweets and treats
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The Star turn 49 euros

Canapés
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Pan-fried Escallop of Foie Gras in “sugar- salt” with a reduction of Raspberry vinegar
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Filet of Red Mullet roasted in its jacket, yellow Bio Courgette Gazpacho and stewed spiced Tomatoes
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Cuts of certified Bio Lamb casseroled in varying styles, Chickpea flan of seasonal vegetables
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A chocolate globe served with orange marmalade and Brittany cider caramel
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desserts
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Sweets and treats