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La grande bourse - Nîmes
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The Restaurant

AOCThis is a dining room opening onto a large veranda opposite the Arenas, and also an open air eating area.
Seated comfortably on a red velvet banquette, you can sample primarily traditional cooking: andouillette sausages from Troyes, with mustard, steak tartare from Charolais cattle, prepared in front of you, calf’s kidneys, Nîmes brandade (salted cod purée), traditional sauerkraut … the wine list includes Costières wines selected at our tastings, as well as Bordeaux and Burgundies.

 

Les menus (Certain products may be subject to change depending on availability at the market)

Squid salad in a balsamic vinegar dressing
Steamed flaked cod on a bed of green beans
Poached eggs with Provencal vegetables
« La Bourse» charcuterie platter


Camargue bull stew with rice
Beef steak with pepper sauce
Dogfish fillet with tomato and sweet pepper sauce
Curried chicken


Chocolate mousse
Crème brulée
Pear shortcake
Fruit salad

Cream of seasonal vegetable soup, served hot or cold
Salmon tartare with Asian spices
Crayfish salad with ginger and lemon
Duck breast marinated in raspberry vinegar

Rack of three lamb chops roasted with sage
Brochettes of calf’s kidney with mustard
Fillet of sea bass in a wine sauce
Baked monkfish tail with aniseed

Chocolate and vanilla dome
Kiwi fruit praline cream
White chocolate shortcake with redcurrants
Seasonal fruit salad

Mixed salad leaves with mussels and fine herbs
Smoked salmon with lime and poppy seeds
Peppered butterfly prawns with guacamole
Chicken breast fillet with sesame seeds and soy sauce

Fillet of salmon with creamed courgettes
Roast fillet of trout with Normandy sauce
Baked cod with tapenade
Chicken legs à la Lyonnaise

Strawberry tartlets
Three chocolate dessert
Citrus fruit salad
Berry Dacquoise


Prawn brochettes with lychees and coconut
Salmon tartare with Asian spices
Crayfish salad with ginger and lemon
Duck breast marinated in raspberry vinegar

Rack of three lamb chops roasted with sage
Brochettes of calf’s kidney with mustard
Fillet of sea bass in a Costières wine sauce
Baked monkfish tail with aniseed

Petit pot of crème au chocolat
Caramelised apples and vanilla cream
Tiramisu with pistachio coulis

Chilled minted oranges

Les menus A.O.C (Certain products may be subject to change depending on availability at the market)

Brandade and black olive tapenade mousse in puff pastry,
Minted pea soup with soft-boiled egg,
Fricassee of monkfish in a tomato and picholine olive purée with thyme,
Camargue bull stew with olive rice,
Fresh Nîmes strawberries with « Costières » jus

Crème brulée flavoured with vanilla and olive oil

Poached cod fillet in strawberry vinaigrette,
Carpaccio of duck breast in raspberry vinaigrette
Red mullet fillets with olive tapenade and anchoïade, seasonal vegetables
Sirloin of bull braised in anchovy sauce and olive purée,
Melon cream with mint and wild strawberries,

Chocolate delight with strawberry coulis.

Les buffets A.O.C (Certain products may be subject to change depending on availability at the market)

Brandade sticks,
Cream of courgette soup with Nîmes olives,
Gazpacho of Cavaillon melon,
Prawn brochettes with anchoïade,

Camargue bull stew,
Camargue rice with olive oil,
Roasted fillet of pike-perch in Costières sauce,
Courgette tart with olive tapenade and confit of peppers,

Goats’ cheese marinated in olive oil and Szechuan pepper

Goblet of gariguette strawberries in their juice,
Quince tartare with Costières wine,
French apple tart with Le Vigan apple marmalade,
Compote of Nîmes peaches with baked apricots

Cevennes sweet onion pastry,
Nîmes brandade with olive tapenade and poppy seeds,
Brochettes of bull marinated in Costières wine and paprika,
Gazpacho of tomatoes with mussels and croutons,

Roast red mullet fillets with cream of black olives with thyme,
Creamy green asparagus and olive risotto,
Chicken supreme « à la plancha » with tomato and picholine olive sauce,
Vegetable gratin with spicy olives,

Cevennes goats’ cheese brochettes with sweet peppers and pesto,

Crème brulée with olive oil,
Verrine of gariguette strawberries with Clairette de Bellegarde jus,
Apricot compote with strawberry jus,
Baked apples with caramel and olive chocolate sauce.

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