RESTAURANT

After 4 years in the French West Indies, Fred the Chef skilfully, and with ease, prepares all types of gastronomic delights as he cleverly combines local ingredients with exotic ideas and exotic ingredients with local ideas!
Boarding immediately for a Tasty Trip

For lunch, a local and traditional bill of fare is served
(3 set menus: 14.5 €, 20 € and 24 € + full menu) which can include :
· St. Marcelin cheese salad.
· Pork filet mignon served with a local blue cheese and walnut sauce.
· Ravioles, a speciality of the Dauphine, served with a creamy sauce.

For the evening meal opt for exotic sophistication
(4 formulas ranging from 19.5 € to 37€). Some mouth-watering examples :
· Shrimp fritos served with a sweet and spicy sauce.
· Sautéed wild mushrooms and sea scallops served with a creamy herb sauce.
· Fish stew à la vanilla cooked in a Tajine (a special ceramic dish).
· Caramelised guinea fowl with lime and honey.

Half board and seminar set menus are regional and traditional.

The Auberge de la Croix Perrin is open every day during the school holidays otherwise we are closed every Sunday evening and all day Monday
In 2003 the Auberge de la Croix Perrin will be closed for 2 well-deserved breaks:
i. 31st March to 25th April 2003.
ii. 1st November to 19th December 2003.