{"id":1852,"date":"2019-05-13T10:43:29","date_gmt":"2019-05-13T08:43:29","guid":{"rendered":"https:\/\/www.grandhotelhenri.com\/la-carte\/"},"modified":"2025-10-14T09:27:14","modified_gmt":"2025-10-14T07:27:14","slug":"la-carte","status":"publish","type":"page","link":"https:\/\/www.grandhotelhenri.com\/en\/la-carte\/","title":{"rendered":"CARTE"},"content":{"rendered":"

\"Luberon<\/span><\/div><\/div>
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Our chef Olivier Bouzon offers you a varied menu composed with high quality and seasonal product.<\/b><\/p>\n

Just like athttps:\/\/beste-nederlandse-casinos.com\/<\/a>where we prioritize excellence in every aspect of the experience, Chef Bouzon brings the same dedication to crafting flavors that cater to every palate. Whether you\u2019re enjoying a night out after a thrilling game at the casino or looking for a memorable dining experience, our menu is designed to impress. With a perfect blend of freshness and creativity, each meal is a testament to our commitment to delivering top-tier experiences, both at the table and beyond.<\/div>\n<\/div>
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The Midi Menu<\/h1><\/h1><\/div>
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<\/i><\/i><\/span>Starters<\/span><\/a><\/h4><\/div>
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Creamy Cauliflower Soup, smoked Salmon Chips ……………………….12\u20ac<\/p>\n

Mimosa Egg with Truffle oil, Old fashioned Vegetable chips…………..12\u20ac<\/p>\n<\/div><\/div><\/div>

<\/i><\/i><\/span>Main courses<\/span><\/a><\/h4><\/div>
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Pan-fried Squid, green Sauce, grilled Leeks and roasted Hazelnuts………………21\u20ac<\/p>\n

Veal Blanquette with curry and lime, Einkorn ………………………………………….21\u20ac<\/p>\n<\/div><\/div><\/div>

<\/i><\/i><\/span>To finish<\/span><\/a><\/h4><\/div>
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Plate of aged Cheeses chosen by Ren\u00e9 PELLEGRINI ……………12\u20ac<\/p>\n

Pastries by Johan TRIART (one choice…………………………………11\u20ac<\/p>\n<\/div><\/div><\/div><\/div><\/div>

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The lunch Menus<\/h1><\/h1><\/div>
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The starter and main course are to be chosen from the menu.<\/p>\n

The glasse of wine which is included in the menu is offered according to a selection of the wines of the moment.<\/p>\n<\/div>\n<\/div>\n<\/div>\n

Experience exquisite dining at the grand H\u00f4tel Henri, where you’re not only treated with the finest French cuisine but also with unbeatable hospitality and service. The “La Carte” section on our website gives a glimpse of our vibrant dining scene. From classic meat and fish dishes to delectable desserts, our experienced chefs create culinary masterpieces that capture the essence of French gourmet culture. Furthermore, if you’re a fan of a good gamble, we’ve got you covered. After indulging in our culinary delights, why not spice up your evening with a spot of online casino gaming? We recommend visiting the best paying online casino<\/a> in New Zealand, for a thrilling gaming experience without stepping foot from the indulgent comfort of the H\u00f4tel Henri. New Zealand’s top paying online casino offers a wide variety of intricate and engaging games, ranging from the classic card games of blackjack and poker, to more contemporary digital offerings such as slot machines or roulette, which are seamlessly integrated with safe and easy-to-use payment methods. Here at H\u00f4tel Henri, we truly offer a unique experience by blending the charm of French cuisine with the adrenaline rush of a top-notch online casino. Experience the thrill while also enjoying an unforgettable meal, perfect for a night of relaxation, excitement, and indulgence. Unwind in style \u2013 you deserve it.<\/div>\n<\/div>
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<\/i><\/i><\/span>Lunch 1<\/span><\/a><\/h4><\/div>
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Starter + Main course or Main course + dessert……….26\u20ac<\/p>\n<\/div><\/div><\/div>

<\/i><\/i><\/span>Lunch 2<\/span><\/a><\/h4><\/div>
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Starter + Main course + dessert……….31\u20ac<\/p>\n<\/div><\/div><\/div>

<\/i><\/i><\/span>Lunch 3<\/span><\/a><\/h4><\/div>
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Starter + Main course or Main course + dessert and one glass of wine and one coffee………30\u20ac<\/p>\n<\/div>\n<\/div>\n<\/div>\n<\/div><\/div><\/div>

<\/i><\/i><\/span>Lunch 4<\/span><\/a><\/h4><\/div>
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Starter + Main course + dessert + one glass of wine + one dessert……….35\u20ac<\/p>\n<\/div>\n<\/div>\n<\/div>\n<\/div><\/div><\/div><\/div><\/div>

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The Evening Menu<\/h1><\/h1><\/div>
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<\/i><\/i><\/span>starters<\/span><\/a><\/h4><\/div>
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Small grey snails with garlic and parsley in a crispy shell, Butternut cream soup………………………………………………24\u20ac<\/p>\n

Carpaccio of Monkfish marinated in Coconut and Lime milk, Broccoli in Smoked Oil………………………………………..23\u20ac<\/p>\n

Pan-fried Duck Foie Gras Escalopes, Apple and Quince Marmalade, Crumble and Vinegar Reduction…………….25\u20ac<\/p>\n

Risotto of Einkorn with Ceps, Caramelized onion and Rocket leaves…………………………………………………………………24\u20ac<\/p>\n<\/div><\/div><\/div>

<\/i><\/i><\/span>Main courses<\/span><\/a><\/h4><\/div>
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Snacked Gambas, Fennel Declination, Orange and Carrot Emulsion………………………………………………………………………35\u20ac<\/p>\n<\/div>\n<\/div>\n<\/div>\n

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Roasted cod loin, Sunchokes fricassee with chestnut slivers, Girolles, verjuice sauce …………………………………………….36\u20ac<\/p>\n<\/div>\n<\/div>\n<\/div>\n

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Sweetbreads roasted, Tender celeriac, sour chutney of exotic fruits………………………………………………………………………37\u20ac<\/p>\n

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Rack of Lamb smoked with Thyme, Provencal Bohemian of Eggplants, crispy Panisse with Sweet Garlic \u00a0 ………….38\u20ac<\/p>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/div><\/div><\/div>

<\/i><\/i><\/span>To finish<\/span><\/a><\/h4><\/div>
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Plate of aged Cheeses chosen by Ren\u00e9 PELLEGRINI……….12\u20ac<\/p>\n

Pastries by Johan TRIART ………………………………………….11\u20ac<\/p>\n<\/div><\/div><\/div><\/div><\/div>

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The Inspiration Menu<\/h1>\n

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44 \u20ac<\/strong><\/p>\n<\/div>\n<\/div>\n<\/div>\n<\/div>

<\/i><\/i><\/span>Appetizer<\/span><\/a><\/h4><\/div>
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Appetizer<\/p>\n<\/div><\/div><\/div>

<\/i><\/i><\/span>Starter<\/span><\/a><\/h4><\/div>
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Risotto of Einkorn with Ceps, Caramelized onion and Rocket leaves<\/p>\n<\/div>\n<\/div>\n<\/div>\n<\/div><\/div><\/div>

<\/i><\/i><\/span>Main course<\/span><\/a><\/h4><\/div>
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Snacked Gambas, Fennel Declination, Orange and Carrot Emulsion<\/p>\n<\/div><\/div><\/div>

<\/i><\/i><\/span>To Finish<\/span><\/a><\/h4><\/div>
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Plate of aged Cheeses by Ren\u00e9 Pellegrini<\/p>\n

or<\/p>\n

French pastry by Johan TRIART
\n(EUGENIE \u2013 L\u2019Isle sur la Sorgue)
\n(one choice of dessert)<\/p>\n<\/div><\/div><\/div><\/div><\/div>

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The D\u00e9couverte Menu<\/h1><\/h1><\/div>
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56 \u20ac<\/strong><\/p>\n<\/div>\n<\/div>\n<\/div>\n<\/div>

<\/i><\/i><\/span>Appetizer<\/span><\/a><\/h4><\/div>
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Appetizer<\/p>\n<\/div><\/div><\/div>

<\/i><\/i><\/span>Starter<\/span><\/a><\/h4><\/div>
\n

Small grey snails with garlic and parsley in a crispy shell, Butternut cream soup<\/p>\n<\/div><\/div><\/div>

<\/i><\/i><\/span>Main courses<\/span><\/a><\/h4><\/div>
\n

Roasted cod loin, Sunchokes fricassee with chestnut slivers, Girolles, verjuice sauce<\/p>\n

Or<\/p>\n

Sweetbreads roasted, Tender celeriac, sour chutney of exotic fruits<\/p>\n<\/div><\/div><\/div>

<\/i><\/i><\/span>Plate of aged Cheeses<\/span><\/a><\/h4><\/div>
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Plate of aged Cheeses by Ren\u00e9 Pellegrini<\/p>\n<\/div><\/div><\/div>

<\/i><\/i><\/span>To finish<\/span><\/a><\/h4><\/div>
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French pastry by Johan TRIART (one choice of dessert)<\/p>\n<\/div><\/div><\/div><\/div><\/div>

<\/div><\/div><\/div>

The D\u00e9gustation Menu<\/h1><\/h1><\/div>
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69 \u20ac<\/strong><\/p>\n<\/div>\n<\/div>\n<\/div>\n<\/div>

<\/i><\/i><\/span>Appetizer<\/span><\/a><\/h4><\/div>
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Appetizer<\/p>\n<\/div><\/div><\/div>

<\/i><\/i><\/span>Starter<\/span><\/a><\/h4><\/div>
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Pan-fried Duck Foie Gras Escalopes, Apple and Quince Marmalade, Crumble and Vinegar Reduction<\/p>\n<\/div><\/div><\/div>

<\/i><\/i><\/span>Main Courses<\/span><\/a><\/h4><\/div>
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Roasted cod loin, Sunchokes fricassee with chestnut slivers, Girolles, verjuice sauce<\/p>\n

Rack of Lamb smoked with Thyme, Provencal Bohemian of Eggplants, crispy Panisse with Sweet Garlic<\/p>\n<\/div><\/div><\/div>

<\/i><\/i><\/span>Plate of aged Cheeses <\/span><\/a><\/h4><\/div>
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Plate of aged Cheeses by Ren\u00e9 Pellegrini<\/p>\n<\/div><\/div><\/div>

<\/i><\/i><\/span>To finish<\/span><\/a><\/h4><\/div>
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French pastry by Johan TRIART<\/p>\n<\/div><\/div><\/div><\/div><\/div>

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Did that whet your appetite?<\/span><\/h1><\/h1><\/div>
Book a table online<\/span><\/a><\/div>
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<\/div><\/div><\/div><\/div><\/div><\/p>\n","protected":false},"excerpt":{"rendered":"","protected":false},"author":2,"featured_media":0,"parent":0,"menu_order":0,"comment_status":"closed","ping_status":"closed","template":"100-width.php","meta":{"footnotes":""},"class_list":["post-1852","page","type-page","status-publish","hentry"],"yoast_head":"\nCARTE - Grand H\u00f4tel Henri - Teritoria<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/www.grandhotelhenri.com\/la-carte\/\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"CARTE - Grand H\u00f4tel Henri - Teritoria\" \/>\n<meta property=\"og:url\" content=\"https:\/\/www.grandhotelhenri.com\/la-carte\/\" \/>\n<meta property=\"og:site_name\" content=\"Grand H\u00f4tel Henri - Teritoria\" \/>\n<meta property=\"article:modified_time\" content=\"2025-10-14T07:27:14+00:00\" \/>\n<meta name=\"twitter:card\" content=\"summary_large_image\" \/>\n<meta name=\"twitter:label1\" content=\"Est. reading time\" \/>\n\t<meta name=\"twitter:data1\" content=\"20 minutes\" \/>\n<script type=\"application\/ld+json\" class=\"yoast-schema-graph\">{\"@context\":\"https:\\\/\\\/schema.org\",\"@graph\":[{\"@type\":\"WebPage\",\"@id\":\"https:\\\/\\\/www.grandhotelhenri.com\\\/la-carte\\\/\",\"url\":\"https:\\\/\\\/www.grandhotelhenri.com\\\/la-carte\\\/\",\"name\":\"CARTE - 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