Collection of Eugenie’s Viennese pastry, homemade Madeleines and Financiers, French traditional baguette bread, butter, jam and honey, fresh fruits juices, fresh fruits cut, cheese and turkey ham sliced and a choice of hot beverages.
Parisian brioche topped with smoked salmon, choice of eggs, Collection of Eugenie’s Viennese pastry, homemade Madeleines and Financiers, French traditional baguette bread, butter, jam and honey, fresh fruits juices, fresh fruits cut, cheese and turkey ham sliced and a choice of hot beverages.
Choice of Organic eggs, yogurt with homemade muesli, fresh detox cocktail Collection of Eugenie’s Viennese pastry, French traditional baguette bread, butter, jam and honey, fresh fruits cut, cheese and turkey ham sliced and a choice of hot beverages.
Cocotte eggs with vegetables and topped with cheese, mini croissants stuffed with grilled halloumi and mint, tomato and cucumber salad with virgin olive oil Homemade Madeleines and Financiers, French traditional baguette bread, butter, jam and honey, fresh fruits juices, fresh fruits cut and a choice of hot beverages.
At Eugenie, do not call it French Toast, because Pain perdu is so much more. Our delicious and tasty homemade brioche is slowly cooked with creamy and secrete recipe flavored with vanilla from Tahiti. Served either with a scoop of ice cream or a caramel sauce.
Add exquisite Black truffles caramel
ACollection of Eugenie’s Viennese pastry, French traditional baguette bread, butter and jam.
Choice between our Croissant, Almonds croissant, Chocolate bread, Escargot.
Choice of Omelet, scrambled or sunny side up eggs.
Homemade Smoked salmon scrambled eggs
Poached eggs in cocotte, vegetable ratatouille and cheese
Poached eggs served on a bun with fresh spinach and hollandaise sauce
Omelet with Organic eggs stuffed with chicken breast, green asparagus and tomato.
Omelet turkey ham and cheese. Available as scramble eggs too.
Omelet with fresh mushrooms, onion, parsley, fresh thyme, pieces of duck confit.
In memories of Compiegne Series, Eugenie chefs create different recipe accordingly to market and season. Find the creation of the week on the black board.
French onion soup, served with croutons and cheese.
Creation of our Chef following Markets.
Mushrooms cream with roasted almonds and duck foie gras.
Fresh toast bread, marinated grilled chicken, basil pesto, mixed lettuce, caramelized onion, beef bacon, cucumber, eggs and cheese.
Wrap sandwich, slow cooked roast beef, cucumber tzatziki sauce, rocca salad, French cornichons
Homemade smoked salmon on sour dough bread, cream cheese, avocado, grapefruit, capers, black & red lump eggs, fresh dill
Homemade foccaccia bread, pesto sauce, fresh buffala mozzaralla, assorted confit vegetables, black tapenade dressing, ruccola salad.
Assorted collection of Eugenie’s stuffed croissant.
o Cucumber, tomato, minthilled halloumi cheese
o Smoked turkey ham, guerkings, cheese
o Mature brie cheese, black cherry marmelade, walnuts
Eugenie’s sandwiches and croissants are served with salad and homemade chips
Salad of quinoa cooked in Marco Polo tea with raisins, pine seed, caramelized carrots, pumpkin seeds, goat cheese, avocado, Rocca, passion fruit and lemon dressing .
Salad with green asparagus, marinated potatoes cube, tuna piquillos, green beans, eggs, nicoise tartine.
A lovely south of France salad with smoked duck breast, fresh mushroom, salad mixed, green beans.
Chicken, cherry tomatoes, green beans, parmesan cheese, veal bacon and our secret dressing.
Fried calamari, paprika powder, coriander tartar sauce.
Delicate sea bass tartar with virgin olive oil, coriander, shallots and avocado.
Salmon pie, leeks, white mushrooms, shallots, chives and light cream sauce.
Beef filet carpaccio topped with extra virgin olive oil, Rocca salad, fresh capers and a delicious garlic bread.
Homemade, duck foie gras served with copper pot cooked fig jam.
Organic piquillos stuffed with crab meat and cucumber.
Braised, exotic sauce with soya sauce, thyme, rosemary, olive oil, black pepper, ginger. French potatoes gratin.
Grilled, virgin sauce. Fresh spinash, brocolis zucchini and sweet mashed potatoes
Stew of clams, mussels, scallops, hammour and vegetable in lobster veloute
Grilled. Homemade red pesto sauce, olive oil, tomato, red capsicum, pine nut, parmesan cheese
Grilled. 200 gr. Classical French Bearnaise sauce, pomme pont neuf.
Vegetarian risotto with mushrooms morels and green aspapragus.
Confit. Mashed potato, green beans and rich blackcurrant sauce.
Eugenie patty’s secret recipe, caramelized onion, ruccola, homemade fries.
French potatoes gratin
Sweet mashed potatoes
Pan fried spinach, plain or garlic
Winterhalter’s Iced Creations.
Vanilla macaroon, vanilla ice cream, fresh raspberries
Pistachio macaroon, pistachio ice cream, pistachio .
Caramel macaroo¬n, caramel ice-cream, candied caramel .
Chocolate macaroon, chocolate ice-cream, caramelized hazelnuts.
Marco Polo tea ice cream, liquid caramel, pieces of almond turron .
Raspberry ice cream, passion fruit coulis, fresh raspberry and pomegranate .
Mango ice cream, lemon sorbet, pieces of orange macaroon, white chocolate.
Choose your favorite scoop vanilla, pistachio, caramel, chocolate, raspberry, mango, lemon sorbet & Marco Polo ice cream. .
Delicate open macaroon biscuit filled with delicious cream.
Nougat macaron biscuit, Nougat cream and Montelimar Nougat pieces.
Pistachio macaroon biscuit, light pistachio cream, crispy praline and pistachio mascarpone cream .
Almond and chocolate macaroon biscuit, cocoa grue, traditional French pastry cream with Kalingo chocolate 65%, Kalingo Chantill.
Lemon macaroon biscuit, menton lemon cream, Italian meringue and lime zest.
Orange macaroon biscuit, vanilla and passion fruit cream, fresh raspberries and heart of meringue .
Coconut mousse and strawberry compote.
Traditional French pastry cream with Tahaa island vanilla.
Kalingo chocolate light cream.
Strong coffee cream with “grué” coffee.
Sweet dough, chocolate and passion ganache, grue cocoa.
Roasted nuts biscuit, milk chocolate rich cream and Dulcey Chantilly .
Savarin biscuit flavored with rose syrup, rose mousse, fresh red fruits .
Nuts biscuit, prasline cremeux and prasline mousse .
Millefeuille with rose cream, raspberry compote and fresh raspberries .
A recipe from Jean Avice for the dough, generous Pistachio cream .
Sweet dough, cremeux of vanilla and almonds, and vanilla light mousse .
Coconut macaron biscuits, Exotic congit, coconut mousse, fresh raspberries .
Flourless chocolate biscuit, red fruits and Marco Polo tea mousse, red fruit compote .
Red fruit and alamonds biscuits, red fruits compote, vanilla cream .
Sweet dough, Menton lemon cremeux .
Per 100 gr
vanilla, chocolate or pistachio.
vanille or chocolat.