MENU 19-3-2010 u 20h

Le Fromage u Le Mandraču

 

 

 

 

·        couvert

:  prepečeni kruh od oraha sa crotin de chevre sirom

                :  walnut bread with crotin de chevre chesse

 

 

 

 

·        quiche lorraine

: zapečeno tijesto sa kuhanom šunkom i sirom St. Marcelain, creme fraiche dressing

: with french ham and St.Marcelain chesse, creme fraiche dressing

 

 

 

 

·        rižoto

: sa divljim šparugama ( sezona ), teltinom i epoisses sirom

                : with veal blanquetes, wild asparagus and epoisses cheesse

 

               

                              

 

·        desert - gateau

: čokoladna torta sa toplom pjenicom od  roqueforta 

: chocolate cake with roquefort foam

 

 

 

Cijena gore navedenog menu je 150kn po osobi. Nastup fransuckog šansonjera.

        

GAULT & MILLAU RESTAURANT GUIDE 2010

 We have 3 hats and 17 points in Gault Millau restaurant guide 2010. This year we become one of the  best rated restaurant in Istria & Kvarner  region.

 New cooking classis in September. We start with:

05.09.2009. - Dessert

This time we have prepared all dessert receipes for cakes, mousses and biscuits. We will give you up our secret receipe for chocolate cake and guide you in preparation of decorations for deserts . Course duration is 5 hours after which we organise lunch included in the price. Short olive oil presentation will be given to all participants. We will be paring wine with advise of our sommelier.   

 

GAULT & MILLAU RESTAURANT GUIDE 2009

 We have 2 hats and 16 points in Gault Millau restaurant guide 2009. This year we become one of the  best rated restaurant in Istria & Kvarner  region.

TRUFFLE HUNTING

We are able to offer you guided truffle hunting with properly trained dogs and licensed truffle colector. We are organising small groups ( up to 8 persons ) and we are providing special truffle lunch menu right after truffle hunting. Please feel free to ask about available schedules.

COOKING CLASSES IN LE MANDRAC 2008.

20.12.2008. - Bread

Join us in our new series of cooking clasess on 20th of December 2008. and we will teach you how to prepare 5 different flavoured breads, home made pasta Course duration is 5 hours after which we organise lunch included in the price. We will be paring wine with advise of our sommelier.

24.01.2009. - Dessert

This time we have prepared all dessert receipes for cakes, mousses and biscuits. We will give you up our secret receipe for chocolate cake and guide you in preparation of decorations for deserts . Course duration is 5 hours after which we organise lunch included in the price. Short olive oil presentation will be given to all participants. We will be paring wine with advise of our sommelier.   

31.01.2009. - Mediterranean cooking

Theme of our second autumn cooking class is mediterranean diet. We will prepare main ingridients , teach cooking technics and prepare new dishes. Course duration is 5 hours after which we organise lunch included in the price. We will be paring wine with advise of our sommelier.

07.02.2009. - Adriatic fish

Theme of our third autumn cooking class is mediterranean fish. We will teach about all fish in adriatic sea , teach cooking technics and prepare some dishes with the fish. Course duration is 5 hours after which we organise lunch included in the price. We will be paring wine with advise of our sommelier.

 

 COOKING CLASSES IN LE MANDRAC - FULLY  BOOKED 22.03.2008.

Join us in our first cooking class on 22nd of march 2008. and we will teach you how to prepare 4 different flavoured breads, home made pasta and proper way to cook risotto. Course duration is 5 hours after which we organise lunch included in the price. We will be paring wine with each dish.

GAULT & MILLAU RESTAURANT GUIDE 2009

 We have 2 hats and 16 points in Gault Millau restaurant guide 2009. We are the best rated restaurant, by Gault Millau 2009 guide, in region.

 GAULT & MILLAU RESTAURANT GUIDE 2008

 We have 2 hats and 15 points in Gault Millau restaurant guide 2008.

GAULT & MILLAU RESTAURANT GUIDE 2007

Our restaurant has been recommeded by the  latest edition of the Gault Millau 2007. This is our third consecutive year ( also 2005 & 2006 ).