A renowned writer in the 19th century Alexandre Dumas was also a gourmet who loved to cook. His Grande Dictionnaire de Cuisine was compiled during the last years of his life, many of which were spent living by the sea in Normandy where he died in 1870. This menu recreates some of his best loved seafood dishes which wouldn’t be out of place in a French bistro.
A LITTLE SOMETHING TO WHET YOUR APPETITE
TOMATO & SHRIMP BISQUE
A bistro classic served with homemade sourdough
PLAICE À LA NORMANDE
Gently baked plaice with a mushroom and smoked mussel sauce. Served with potatoes à la Provençal and wilted spinach.
CAFE CREME ‘RENVERSÉE’
A coffee scented creme caramel served with a chocolate & hazelnut biscuit.