Restaurant Le Thélème

Cuisine gastronomique savoureuse, généreuse. 

Starters

  • Red tuna cooked at the plancha, chinese cabbage, Shiitake mushrooms, Thaï sauce. 11€
  • Marinated salmon (red labelled from Scotland) flavoured at the Aphrodite spices, basil’s sorbet. 11€
  • Snacked gambas, pineapple, grapefruit, vinaigrette at the passion fruits and citrus. 11€
  • Crunchy of goat cheese of Saint-Maure, green salad with nuts oil. 9€
  • French terrine of foie gras (duck fat liver), chutney of fruits of the season, vinager of Sauvignon wine. 11€
  • Gaspacho of tomatoes, espuma of Parmesan cheese. 9€

Main dish

  • Filet of sea bream, grilled zuchinnis and peppers, raspberry and red pepper sauce at the olive oil and basil. 20€
  • Quail, black venerated rice of the emperor of China, squid, onion, gambas, slice of chorizo (pork), chilli pepper of Espelette juice. 20€
  • Sweetbreads, morels and muscat wine sauce, duxelles of mushrooms, grilled sucrine. 32€
  • Filet of beef from Salers, sauce at the wine of Hypocras (red wine with sweet spices), smashed potatoes, parlsey, white cheese and olive oil. 25€
  • Supreme of chicken (black labelled) quinoa flavoured with minth, coriander, dried fruits, coconut milk sauce, ginger and Yuzu lemon. 18€
  • Filet of salmon (red labelled from Scotland), black venerated rice of the emperor, sauce at the wine of Vouvray, oyster mushrooms and Paris mushrooms. 18€
  • Filet of seabass, caviar of eggplant, zuchinnis at the minth, white butter sauce flavoured with ginger and yuzu lemon. 25€
  • Red tuna cooked at the plancha, chinese cabbage, Shiitake mushrooms, Thaï sauce.

20€

Desserts

Our desserts are sold 7,50 €.

  • Panacotta flavoured with minth, strawberries with hibiscus sirup and pepper from Timut (Nepalese pepper).
  • Café gourmand (french for « greedy »), an assortment of small desserts with a coffee.
  • Vacherin : Cup of vanilla and violet ice creams, poached peach and chantilly mousse.
  • Chocolate mousse with Reim’s biscuit ice cream flavoured with Champagne (alcohol).
  • French toast at the lost bread, grout of raspberries, Grand Marnier mousse.
  • Dish of three cheese, green salad.

The midday menu


We are proposing a midday menu, served from Monday to Friday. It consist of a main dish ( made from the morning’s market) and a “Café gourmand”.

The Midday menu is sold 16,80€.


25,50€ Menu


Starters

  • Crunchy of goat cheese from Saint-Maure, green salad at the vinager of cider, nuts oil.

OR

  • Marinated salmon (red labelled from Scotland) flavoured at the Aphrodite spices, basil’s sorbet.

OR

  • Gaspacho of tomatoes, espuma of Parmesan cheese.

Main dish

  • Supreme of chicken (black labelled) quinoa flavoured with minth, coriander, dried fruits, coconut milk sauce, ginger and Yuzu lemon.

OR

  • Filet of salmon (red labelled from Scotland), black venerated rice of the emperor, sauce at the wine of Vouvray, oyster mushrooms and Paris mushrooms.

Desserts : At your choice in our desserts list.


32€ Menu


In this menu, if you choose either a starter and a main dish or a main dish and a dessert, the price would be 27,50€.

Sarters

  • Red tuna cooked at the plancha, chinese cabbage, Shiitake mushrooms, Thaï sauce.

OR

  • Marinated salmon (red labelled from Scotland) flavoured at the Aphrodite spices, basil’s sorbet.

OR

  • Snacked gambas, pineapple, grapefruit, vinaigrette at the passion fruits and citrus.

OR

  • French terrine of foie gras (duck fat liver), chutney of fruits of the season, vinager of Sauvignon wine.

Main dish

  • Filet of sea bream, grilled zuchinnis and peppers, raspberry and red pepper sauce at the olive oil and basil.

OR

  • Quail, black venerated rice of the emperor of China, squid, onion, gambas, slice of chorizo (pork), chilli pepper of Espelette juice.

OR

  • Red tuna cooked at the plancha, chinese cabbage, Shiitake mushrooms, Thaï sauce.

Desserts : At your choice in our desserts list.


43€ Menu


Starters

  • Red tuna cooked at the plancha, chinese cabbage, Shiitake mushrooms, Thaï sauce.

OR

  • Marinated salmon (red labelled from Scotland) flavoured at the Aphrodite spices, basil’s sorbet.

OR

  • Snacked gambas, pineapple, grapefruit, vinaigrette at the passion fruits and citrus.

OR

  • French terrine of foie gras (duck fat liver), chutney of fruits of the season, vinager of Sauvignon wine.

Main dish

  • Sweetbreads, morels and muscat wine sauce, duxelles of mushrooms, grilled sucrine.

OR

  • Filet of beef from Salers, sauce at the wine of Hypocras (red wine with sweet spices), smashed potatoes, parlsey, white cheese and olive oil.

OR

  • Filet of seabass, caviar of eggplant, zuchinnis at the minth, white butter sauce flavoured with ginger and yuzu lemon.

Desserts : At your choice in our desserts list.