This special offer is valid for the following hotels, part of FPI Hotels & Resorts:
Burgundy forces you to slow down, enjoy a glass of wine, and admire the attention paid to every single detail in food preparation. At The Restaurant, we take that philosophy of living and celebrating life so that you enjoy it in the most authentic way possible.
Escargots, Burgundy red wine, slowly cooked oxtail, hare terrine salad, Au Jus sauce… The month of May is dedicated to the quintessence of France’s culture and cuisine in The Restaurant: The New French Dining Experience in Sofia!
The terrine is cooked in a water bath. The one we offer in May is an exceptional combination of hare, porcini and hot foie gras.
If you try to unravel the secret of the distinctive taste of Burgundian escargots, you may search for it in the way it is prepared in a special broth before they are put back to their shells. In May, you will have the opportunity to try traditional Burgundy escargots presented in an attractive way in The Restaurant.
Last but not least, we can only guess how ancient the original Boeuf Bourguignon recipe is. It was first put on paper in the 19th century, and then became famous all over the world owing to Julia Child. In this dish, as well as in anything we do, we follow the philosophy of Jean Anthelme Brillat-Savarin who was raised in Burgundy and gave us that recipe: “To receive guests is to take charge of their happiness during the entire time they are under your roof.”
Be our guests again in May during the month of Burgundy and enjoy the best meals from the French region prepared in a traditional way with a modern approach. Combine your meals with wines from the fine selection of Burgundy reds, whites and roses we have made for you.
Review the full menu below and make sure to reserve a table in May by calling +359 885 581 758.
Festive Menu - May | Month of Burgundy
Homemade smoked salmon with French oak aroma, served with fresh iceberg and toasts
Fresh soft salads, sesame, rabbit terrine with porchini and warm foie gras
Burgundy snails “chausson” with butter and parsley on fresh salads
Duo veal and lamb chops in sauce “Au Jus”, served with mashed young peas and glazed carrots
Beef Burgundy style – Slowly cooked beef with wild mushrooms and wine, served with Finnoise potatoes
Cooked oxtail(Queue de boeuf) with olives and vegetables