Menu Triennes – Pop-ups and table d’hôtes – La Cuisine Verte by Swaane Lauwaert

DINERS at WINE ESTATE TRIENNES:

€49 per person – excluding wine and soft drinks
Children’s menu available upon request
Vegetarian menu available upon request
Reservation: info@lacuisineverte.com or cellphone (Swaane): +33 (0)7 89 06 32 01

The menu for THE LAST DINER OF THE SEASON Thursday, September 3th:

Appetizer: A delicate salad of lentils and tender courgette, finished with bright pomegranate and creamy goat cheese

Main Course: Slow-simmered chicken stew with sweet dates, served with velvety labneh, warm flatbread, and crisp garden greens

Dessert: Fragrant almond and orange cake paired with homemade ice cream

The menu for Thursday, August 20th:

Appetizer: Crunchy cucumber, apple, and chickpea salad with soft feta, sweet-and-sour pickled red onion, and a smooth beetroot cream.

Main Course: Flavorful Lebanese spiced meatballs in a rich sauce, served with a fresh parsley, mint, and bulgur tabbouleh, plus roasted eggplants with a yogurt-pomegranate dressing.

Dessert: Refreshing ‘1001 nights’ with crisp meringue, and fresh seasonal fruit.

The menu for Thursday, August 13th:

Appetizer: Roasted carrots with a spicy harissa kick, served over a silky, creamy pistachio sauce.

Main Course: Tender chicken cooked in a classic Norman sauce with fresh apples, savory mustard, and cider. Served with a baked jacket potato.

Dessert: An almond tart subtly flavored with fresh rosemary, served with homemade orgeat Ice Cream.

The menu for Thursday, July 30th:

Unfortunately, we have to cancel the dinner at Triennes this Thursday, July 30th, due to the fire risk.

The menu for Thursday, July 16th:

Appetizer: A crisp, fresh, and slightly spicy cucumber salad on a creamy bed of smooth feta.

Main Course: A true classic, daube provençale. Melt-in-your-mouth beef, slow-cooked in a rich red wine sauce, served with seasonal vegetables and boiled potatoes.

Dessert: A rich, fudgy brownie topped with fresh raspberries and just a dollop of sour cream.

The menu for Thursday, July 9th:

Appetizer: Ripe coeur de boeuf tomatoes with savory olives, capers, and crisp purple onion, served with a silky, rich anchovy cream.

Main Course: Slow-cooked, tender veal paired with butter-braised, melt-in-your-mouth fennel and a delicate touch of saffron. Served alongside golden, crispy potatoes.

Dessert: A fresh, fragrant orange tart, beautifully paired with a creamy coconut and cashew cream.

The menu for Thursday, June 25:

Appetizer: Roasted sweet potatoes with a crunchy carrot and nut salad, served on a smooth bed of fresh, homemade hummus

Main Course: Miso-marinated salmon filet accompanied by a silky carrot-ginger purée and crisp seasonal green veggies with a touch of garlic

Dessert: Creamy Greek yogurt paired with warm caramelized apricots and roasted pistachios

The menu for Thursday, June 18th:

Appetizer: A vibrant, crunchy radicchio salad combined with the fresh bitterness of grapefruit and creamy burrata.

Main Course: A rich, fragrant chicken stew with sweet dates, served with a baked potato and a fresh, seasonal side salad.

Dessert: A banana tart with a velvety tahini and honey glaze, accompanied by a surprising black sesame ice cream.