Restaurant in the Gard, the Auberge du Cap in Sumène – Menus and menu
^In order to promote our products and make them known to everyone, we opened the Auberge du Cap, a restaurant with a panoramic view of the entire Cévennes and the village of Sumène.
Our Menus
• Starter + Main Course + Dessert ..................................26 €
*
• Starter + Main Course + Cheese + Dessert ..................................30 €
• Kids’ Menu (up to 12 years old) ..................................12 €
Choice of syrup drink, smaller portion of any main dish, and one scoop of ice cream of your choice
• Seasonal Porcini Terrine:
French pork terrine garnished with pieces of porcini mushrooms.
• Cévennes Sweet Onion and Black Pudding :
Tart pastry filled with a confit of our own Cévennes sweet onions and black pudding.
• The Autumn Pan-Fried Potatoes:
Pan-fried potatoes cooked in duck fat, country bacon, roasted chestnut pieces and a soft-boiled egg.
All served hot.
• Endive salad with smoked trout and tuna rillettes:
Endive salad accompanied by diced smoked trout, croutons and tuna rillettes.
• The Tartine of the moment:
Crunchy bread, parsley cream according to the chef's inspiration.
Our dishes are served with unlimited homemade fries, seasonal vegetables or green salad!
• Sea Bream Fillet Meunière:
Sea bream fillet from "Ceven'Fish" breaded and cooked in a pan with butter, garnished with lemon and parsley from the garden.
• “DELPUECH” lamb, cooked in two ways:
Cévennes lamb raised outdoors by our father. Confit leg of lamb and grilled chop.
• 7-Hour Pork Belly:
Pork belly cooked at a low temperature for 7 hours and topped with a spicy salty crumble.
• La Fondue de Pélardon:
The unique hot Fondue de Pélardon from the Cévennes accompanied by bread croutons and local cured ham.
• The Rustic Burger:
Label Rouge burger bun topped with shredded duck, a potato pancake with homemade sweet onions and its old-fashioned mustard sauce.
• L'Ile Flottante:
Beaten egg whites topped with salted butter caramel served on a bed of homemade vanilla custard.
• Chestnut Tiramisu:
Sponge biscuit soaked in coffee syrup and chestnut tiramisu cream, sprinkled with cocoa.
• The revisited Tarte Tatin:
Melting and caramelized reinette apples on a crispy puff pastry and thick crème fraîche.
• The Genuine Belle-Hélène Pear:
Homemade poached pear wedges served with warm dark chocolate sauce, a scoop of vanilla ice cream and whipped cream.
• Marinated Pélardon:
Pélardon marinated in an aromatic garnish from the Cévennes plains and a crust of roasted walnuts.
