Mikael has created an exciting and “Exclusive Selection” of bespoke menus to suit those wanting simplicity to those with the most discerning palates at The Manor.
From Simplicity to Elegance – The Choice is Yours!
Mikael was born in Brittany and comes from a traditional French family cooking background, inheriting his passion for food from his grand-mother a Head Chef for over 40 yrs and his grand-father the local baker.
Mikael has over 20 years experience in the catering industry world-wide. Classically trained in one of France best “Ecole Hoteliere” Mikael’s Career span from Head Chef for a Michelin Star establishment to Director of Food and Beverage for some of Britain highly regarded and recognised Restaurants.
Committed to great quality ingredients, sourced from Britain best suppliers you can rest assured that you will get the best money can buy.
“I Take The Best of British Ingredients and Give it a French Twist”
Ingredients sourced from quality local providers to ensure we use only the best of fresh, seasonal produce, delivered to us daily.
Fish is collected directly from the boat itself to ensure absolute freshness.
Eggs are all free range from Local Farms.
Meats are free range from local quality family Butchers.
Our organic policy at the Manor means vegetables come from some of the west country National Trust Gardens.
Salade D’escargot A l’ail
Sauteed French Snail on Mixed baby leaves & Garlic Butters Dressing
Creme Du Barry Cappucino
Cream of Cauliflower Soup & Herb Foam
Noix de St Jacques au Saffran Flambes en Cocotte
Pan Seared Saffron Scallops Flambe
Carpaccio De Fillet Boeuf Nori
Nori rolled Fillet of beef carpaccio with a wholegrain mustard wasabi
Foie Gras Poele sur Galette de Ble Noir & Demi-glace au Porto
Seared Foie Gras on Buckwheat pancakes & Port glaze
Tartare de Thon & Saumon , oeuf de caille et capres et pain Paysan
Tuna & Salmon Tartare, with quails egg and capers and Home baked rustic bread
Fillet de Boeuf en croute “A la Spencer” sauce Bordelaise Pommes Au four
Baked Devon Red Fillet of Beef In Filo pastry with caramelised onions and tarragon
With Bordeaux sauce
Petit Ragout de fruits de Mer aux Fines Herbes et Liguine au vin blanc
Seafood Ragout with fresh herbs & White Wine Liguine
Confit de Cuisse de Canard Sur Choux Braise et Lentilles Vertes
Confit duck leg on Braised Cabbage & Green Lentils
Carre D’agneau, Petit legumes au Romarin & Sauce a l’ail Caramelisee
Rack of Devon Lamb , Rosemary Garden Vegetables & caramelised Garlic sauce
Fillet Mignon de Porc Dijonaise aux Deux Pommes
Somerset Pork Loin & wholegrain mustard sauce on Apple & Potatoes Puree
Medaillons de Homard Au Champagne et timbale de Riz aux Truffes
Medaillon Of Local Lobster & Champagne Sauce with Truffle Rice (Supp Apply)
Fillet de sole Normande aux fruits de Mer et Champignon de Paris Au Calvados
Fillet of Sole With a creamy Apple Brandy, Seafood and Mushroom Sauce
Somerset Tarte Tatin Au Pommes
Somerset Apple Tart Tatin & Clotted Cream Ice Cream
Tartlette Amandine Au Poire
Individual Warm Pear & Almond Tart
Creme Brulee a la Lavande
Home made lavender Creme brulee
Parfait Vanille Framboise
Raspberry & Vanilla Parfait
Trio De Desserts Au Chocolat Du Jour
Trio Of chocolate Desserts
Cream of Celeriac and Truffle Soup
Seared Exmouth Scallops
Rocket & Bacon Salad
Oak Smoked Salmon,Dill Oil
& Homemade Black Bread
Liver parfait, Onion Marmalade
& Toasted Brioche
Thin Goat cheese, cherry tomatoes & Rosemary Tatin
Braised Lamb Shank, Creamy Mash
& Rosemary Jus
Escalope of West Country Chicken, Roasted Baby Carrots
With A Chardonnais Sauce
Baked Fillet of Salmon, Green Beans and Courgettes Fagot
With Creamed Lemon Sauce
Wild Mushrooms & Squash Risotto
with Balsamic Glaze.
Poached Catch of The Day, Wild Rice
& Roasted Seafood Cream
Feta Cheese Moussaka
& Aubergine Caviar
Lemon & Lime Cheese Cake
Mille-feuilles Rum Vanilles
Orange & Belgian Chocolate Mousse
& Sable Viennois
West Country Cheese Platter
French Leek Soup
Warm Dartmoor Goat Cheese On Croute & Honey Dressing
Duck A L’orange Parfait On Rustic Bread
Warm Salad of Poussin* & Frisee With Red Wine & Walnut Dressing
Hot Tiverton Sausage With tomato, capers and shallots salad
Honey & Lime Cured Salmon On rocket with a dill and Herb dressing
Exmouth Mussels A La Creme
Exmoor Venison* With a Chocolate & Wild Winter Berry Reduction
Magret de Canard Aux Prunes With Gamay Potatoes & Red Wine Sauce
Grilled Beef Rump On Potato Mille-Feuilles Sauce au Poivre
Petit Sale Aux Lentilles Salt Saddle Back Old Spot Pork & Lentils
Lyme Bay Seafood & Asparagus Risotto
Grilled Tuna Steak On Mash Potatoes With Sundried Tomato Puree
Smoked tofu & Aubergine Tian (v)
Strawberry & Vanilla Gateau
Individual Tarte aux Fruit With fruit Coulis
Chocolate & Amaretto Semi Freddo Parfait
Tartelette Cafe, Chocolat