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French Fine Cuisine - French cuisine was codified in the 20th century by Escoffier to become the modern version of haute cuisine; Escoffier, however, left out much of the regional culinary character to be found in the regions of France. Gascon cuisine has also had great influence over the cuisine in the southwest of France. Many dishes that were once regional have proliferated in variations across the country.
Soup au Pistou - Vegetables, herbs, garlic, white beans, leeks, carrots, herbs and pasta garnished with pistou, or pesto. £ 3.95 Tomatoes a la Provencale - Chopped tomatoes, blended with olive oil, fresh bread crumbs, basil leaves, parsley, garlic, mashed shallots, salt, pepper, pinch of thyme rolled into balls and baked served with rocket. £ 3.95
Fish Meuniere - White fish fillets cooked in salted butter, lemon juice, salt, black pepper, parsley, cream pernod sauce, seasoned with salt, black pepper served with sauté potatoes and seasonal vegetables. £ 9.95 Chicken Fricassee - Breast of chicken cooked with onions, carrots, butter, chicken stock, dry white wine, parsley, mushrooms, cream, squeezed lemon, seasoned with salt, black pepper served with sauté potatoes and seasonal vegetables. £ 9.50
Cinnamon Crème Brulee - Cinnamon melded, smooth elegance of French custard, crème brulee is even richer served with caramelized apples. £ 3.95 Crepe Suzette - Crepe's wrapped with orange peels, squeezed orange juice, orange liqueur Cognac served with brown sugar butter and cream. £ 3.95 Advisable to Book - Tel 01905 - 772936 E - mail Pubs@gardeners-arms.com
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