Everything we have to offer at one glance
Like everyone in the restaurant ‘biz’ we have had to make a few changes. Please take a couple of moments to read through the following just to familiarise yourself with the ‘new normal’ at Paysanne when you arrive.
Firstly, for the time being, our maximum table size is 4, but hopefully that will change soon. We have a priority system at the front door: anyone leaving has right of way over those about to enter, to prevent any congestion at the door. We are staggering our bookings to avoid such crowding in any case, but them’s the rules!
Also, we have an automatic gel dispenser by the door as you enter, so please make use of that upon arrival. At this point, we’ll have to take a quick temperature check with an infra-red forehead thermometer. I’m afraid that if your temperature is over 38˚C, we cannot let you in!
We will have taken at least one phone number when you booked but we also have a QR code for track and trace purposes, and we would appreciate it if you could give it a quick scan if your mobile phone is smarter than my ancient relic of a thing.
We have replaced our cotton napkins with disposable paper versions (3-ply, mark you). I’m afraid that needs must in these desperate times! The menus, similarly, will be for one-off use for the time being - by all means pre-order before you arrive if you like.
Your waiting staff will be masked up for their safety and yours, and we will all be engaged in a constant ritual of wiping down door handles and salt & pepper cellars, etc.
That’s it. We hope very much that these will be temporary measures and the situation will soon revert back to where we left off, leaving the pandemic behind like some strange fever dream we all shared but aren’t really sure was real.
We’re looking forward to welcoming you back with open arms - figuratively speaking, of course.
POTAGE DU JOUR
Home made soup of the day
SOUPE DE PÊCHEUR
Our legendary bouillabaisse-style fish soup served with croûtes, rouille & grated cheese
Cantaloupe melon served with prosciutto, pink grapefruit, walnuts, pea shoots and mango coulis.
Six French snails cooked in garlic & chilli butter.
FROMAGE DE CHEVRE CHAUD
Baked goat’s cheese wrapped in smoked salmon and served on toasted Ciabatta bread.
Served with a plum and raspberry sauce and dressed leaves.
CHAMPIGNON À LA PALFRAMAN
Roast field mushroom stuffed with Stilton, bacon & onions and wrapped in puff pastry. Served with a port coulis.
POT AU CRABE
Potted crab, topped with potted shrimps set in clarified butter. Served with toasted soda bread.
PINTADE AUX PRUNEAUX
Roasted supreme of Guinea fowl with bacon, served with a rich red wine & plum sauce.
PORC À LA LANGUEDOCIENNE
Pan-fried escalopes of pork fillet, served with a prune & Armagnac sauce.
SAUMON AUX POIREAUX
Baked fillet of salmon served with bacon, sautéed leeks and lemon butter.
CADEAU D’ ASPERGES (v)
Baked Asparagus in puff pastry set in a cream, cheese, egg and chive mix.
LOUP DE MER
Fillet of Seabass served with an Orange & Fennel sauce.
CANARD AUX KUMQUATS
Half a honey-glazed roast Gressingham Duck, served with a red wine and kumquat sauce.
20.75 (Pre-order only)
ALOYAU DE BOEUF GWALIA
Welsh beef Sirloin from Gwalia House butchers, griddled to your specifications.
Served with either a Peppercorn Sauce or Horseradish Butter.
(French fries are available if desired - £2.00 supplement)
TARTE DU JOUR
Freshly baked tart of the day
Baked vanilla custard served with a spiced plum compote
Poached Pear in red wine with star anise and cinnamon.
Served with Vanilla Ice Cream and chopped hazelnuts.
POT AU CHOCOLAT
Dark, thick chocolate mousse.
Black cherry and white chocolate ice cream or Raspberry Sorbet (Subject to change)
Mini Crème Brûlée, Macaron and red-fruit jelly served with an espresso shot.
St. Agur, Manchego, Camembert & Port Salut.
Served with grapes and biscuits.
Fresh filter coffee served with mint imperials and dark chocolate.
12pm - 2pm
We are now offering all of our menu for Sunday lunch (3 courses £25.00 / 2 courses £22.50), with the exception of the steak, which is replaced with sliced roast beef sirloin, served pink or cooked-through with Yorkshire pudding and gravy.
All main courses are accompanied by roast potatoes and a selection of vegetables.
The council car park charges 50p for overnight parking, a fact that is pretty cryptically advertised. If you haven’t yet paid, please do. They even come round on Sunday mornings! Seriously.
All main courses are accompanied by a selection of vegetables and a potato dish.
Please ask any of our waiting staff for advice on any allergies you might have.