- 12:00 - 14:00, 19:30 - 20:30
- 12:00 - 14:00, 19:30 - 21:00
- 19:30 - 22:00
The traditional Restaurant. The traditional Restaurant. Fresh products. Products of the soil. The kitchen 'home'.
The midi-to-week formula dish of the day 9.50€, entrance/flat-13.50€ and entry/dish/dessert 16.00€
in the evening on Thursday,Friday,Saturday, the slate card from Vincent, you will be offered.
Open : lunch Tuesday to Friday, from Thursday evening to Saturday
http://220.127.116.11/Venez discover our new offer in flat-water and gas, in large and small bottles, as well as to the glass as the wine....
Here's an overview:
The Fresh water from Nordaq is a water tasting micro-filtered, produced and purified directly on site at the restaurant The College. In just a few seconds, it transforms into a sparkling or still water of excellent quality, a balanced water completely neutral and pure, in order to respect the aromas and the flavors.
The Fresh water is not stored. A technology very top of the range proposed by the group Swedish Nordaq, can produce just before it is drunk by surfiltration coal-fired assets, with the addition of carbon dioxide to the carbonated water.
The Fresh water, a gesture for the planet.
We are increasingly conscious of the impact of each of our choices on the environment. By drinking the Fresh water, you will help to reduce transport and recycling of all packaging.
(Bottled water travels on average 300 kms)
This approach fits perfectly with our desire, at the restaurant in The College, to promote the products in a short circuit, the quality and the respect of the environment, an approach that has been rewarded by our label Head and Terroir since 2014.Restaurant the College :
9, college Street 76260 EU
Tel : 09.80.78.49.74
MENU SPECIAL 01 January 2014
Remember to book for your meal
MENU at 45 EUROS TTC
The glass of champagne or the house cocktail
The Terrine of red mullet and home-smoked salmon, recipe for cream of green anise
The fricassé of burgundy snails of the College
The salad of lamb's lettuce from the market, the home-made foie gras, magret and mignon of pork smoked, home, nuts and orange
The granita pink grapefruit
The Mixed fish (salmon, st peter, pike, and st jacques, depending on the market) butter white the coriander and juice of shellfish
The Filet mignon of Venison marinated, apple doormat and bordelaise sauce with red onions
The Salad of orange, rum, sherbet, candied orange
The Marquee is home to the dark chocolate, and soup of white chocolate
The vacherin iced house coffee
FOR ALL INFORMATION YOU CAN VISIT OUR WEBSITE:
Friday night and Saturday night, the restaurant, the College offers most of its formulas usual
a special menu lobster:
medallions of lobster, arugula ,vinaigrette and kiwi with honey, ginger, whole lobster roasted in butter and bourbon vanilla from Madagascar with a tv and a choice of dessert for 35.00€.
Many of covered limited. Think of a book.
THE RESTAURANT IN THE COLLEGE
9, COLLEGE STREET
firstname.lastname@example.orgNouvelle recognition for the restaurant, thanks to this brand new "head and terroir , which makes us the honour of we have selected, and highlights the conservators in the circuit court, the fresh produce of small local producers, and, more generally, the fresh products from Normandy.
A reward that makes us happy, we are defenders of quality products and home made !!!!!THURSDAY 21.11 AT NIGHT
FRIDAY 22.11 AT NIGHT
SATURDAY 23.11 IN THE EVENING
Terrine of wild boar in the Beaujolais
Poached egg en Meurette
Stewed beef cheek Beaujolaise
Timbale of whiting and st Jacques, sauce Nantua
Pear in wine
Crème brûlée with nuts
½ Bottle of beaujolais per person
34.00€ réservationrecherche waitress/server with experience on a basis of 10 hours per week. (Thursday lunchtime,Friday lunchtime,Friday evening and Saturday evening.) if interested, possibility of working some Sundays and other public holidays.
position to power through acting.
contact: restaurant le college 76260 Had 09.80.78.49.74 as a Result of health concerns, the restaurant will only be open for the moment that the Thursday all day, Friday all day and Saturday evening with the formulas as usual.
Thank you for your...
Nouveau venez découvrir le Cerdon Méthode Ancestrale , vin rosé finement pétillant , AOC vin du Bugey. Il est issu des cépages Gamay Noir et Poulsard. Il est produit de manière artisanal par Gabin Grobon à Saint Martin du Mont. Qui n'a rêvé d'un vin précieux mais simple, d'un vin unique pour toutes les occasions, un vin d'une saveur si originale et si subtile avec sa robe joyeuse aux mille bulles légères ?
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