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French

Simplicity with Elegance

  • Mikael

    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.

  • French Elegance

     

    Starters

     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

     Main Courses

     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

    Desserts

    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

  • La Table Du Manoir

     

    Starters

    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

    Main Courses

    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

    Desserts

    Lemon & Lime Cheese Cake

    Mille-feuilles Rum Vanilles

    Orange & Belgian Chocolate Mousse
    &  Sable Viennois

     West Country Cheese Platter

  • La Table Des Saisons

     

    Starters

    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

    Main Courses

    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)

    Desserts

    Strawberry & Vanilla Gateau

    Individual Tarte aux Fruit With fruit Coulis

    Chocolate & Amaretto Semi Freddo Parfait

    Tartelette Cafe, Chocolat