Chef and Maitre Restauranteur Fabrice Morel welcomes you to Morel’s gastronomic restaurant.
Morels offers an outstanding menu created by Fabrice Morel. With a wealth of experience, Fabrice aims, wherever possible, to use local suppliers sourcing the finest possible organic ingredients. His reputation as a talented and inventive chef with a contemporary and unique style is well known throughout the region.
Open for both lunch and dinner, Morels provides you with a superb dining experience.
The air conditioned dining room has been decorated in a simple eclectic style giving the room a light and airy feel, whilst paintings from a local artist John Gregson adorns the walls. The restaurant seats 65 and is beautifully located overlooking the garden and swimming pool, during the sunnier months outside dining in available on our terrace.
The restaurant has a small comfortable lounge/bar area where you can relax and enjoy a pre-dinner drink whilst you leaf through the delicious seasonal menu.
See below for a sample of our seasonal menus ...
- Les Entrées
Les Entrées
Poitrine de veau confite au caramel d’agrumes et ses pommes fruits déglacées au cidre doux, boudin noir et jus au Calvados.
Veal poitrine confit flavoured with caramel and citrus fruits served with fried apples flavoured with cider, black pudding and Calvados sauce.
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Crème de potiron et son croustillant de sarasin, sushi de crevette émulsion au Wasabi, tartare d’avocat à la chair de crabe.
A cream of pumpkin soup served with a croustillant prawn sushi and wasabi sauce, accompanied with a tartare of avocado and crab.
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Combinaison de foie gras mi-cuit et poêlé en terrine, craquant de pain d’épices aux fruits confits et ses lichettes de magret séchées.
A terrine of a combination of foie gras “ mi-cuit “ and panfried, served with spice bread with confit fruits and thin slices of duck breast.
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Tartare de crabe et ses noix de Saint-Jacques de la baie St-Georges grillées, émulsion de carotte et sauce crustacé.
Panfried scallops from St-Georges served with finely chopped crab accompanied with a carrot emulsion and a seafood sauce.
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Cannelloni de faisan croustillant aux bâtons de foie gras, marmelade de fenouil et tombé de légumes glacés à l’huile de truffe, jus de gibier réduit.
Pheasant cannelloni stuffed with foie gras, fennel marmelade and glazed vegetables flavoured with truffle oil, finished with a reduction of game juice.- Les Plats
Les Plats
Mignonnette d’agneau et sa moussaka de ris braisés au Parmesan fumé, frittata de courgettes, jus réduit au thym.
Filet of lamb accompanied with braised sweetbread moussaka flavoured with smoked Parmesan, courgettes and thym sauce.
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Coffre de pigeon à la croûte de Dijon, tagliatelles de cèleri aux pignons et Parmentier de magret séché, pain de Gênes au jambon de Parme et foie gras poêlé, sauce au cidre.
Breast of pigeon flavoured with Dijon mustard, spaghetti of celery with pinenuts accompanied with a parmentier of duck served with spicy apple bread with Parma ham and panfried foie gras, finished with a cider sauce.
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Suprême de poulet fermier farci à la mousseline de truffe, crème de patate douce et son boudin blanc aux herbes, sauce Cognac.
Breast of corn fed chicken stuffed with truffle, served with a mousseline of sweet potatoes, white and herb pudding and a Cognac sauce
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Médaillon de filet de bœuf, wellington de poitrine de veau au foie gras, carottes fanes glacées et flan de potimarron parfumé à la vanille,
sauce Périgourdine.
Medallion of beef filet served with a veal wellington perfumed with foie gras, glazed carots and a pumpkin flan flavoured with vanilla, Périgourdine sauce
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Le poisson du jour.
Fish of the day- Les Deserts
Les Desserts
Opéra à notre façon, glaçage à la ganache chocolat noir, caramel café et sa fraîcheur pur Arabica.
Homemade Opéra with layers of dark chocolate, caramel and coffee, finished with chocolate ganache and arabica coffee ice cream
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Café Gourmand selon la sélection du chef.
A selection of desserts served with an expresso coffee
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Gâteau au noix, mousseline de chocolat et caramel, verrine de chocolat blanc parfumée à l’alcool de noix.
A nut cake flavoured with a mousseline of chocolate and caramel, accompanied with white chocolate and coconut sauce
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Croustillant pomme et poire, parfait glacé au caramel de noisette, émulsion à la vanille.
Apple and pear croustillant accompanied with a caramel and nut iced parfait, vanilla emulsion
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1.2.3 Crèmes brûlées et farandole de fruits frais.
Three small crème brulées in different flavours served with fresh fruits
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Soufflé chaud aux fruits de la passion, macaron farci à la ganache d’orange.
Passion fruit souffle served with a macaron stuffed with orange ganache
