FUTURE EVENTS FOR YOUR DIARY

• 14th September apéro evening

• 28th September Walk in Vidauban and lunch at Bouddha de Jade

• 12th October apéro evening

• 27th October Sunday Brunch - Château St Roux

• 9th November AGM at Terre de Provence, Le Cannet-des-Maures

• 7th December Christmas lunch

• 18th January Pub Quiz, Hotel L'Arena, Frejus

• 15th February Chinese Buffet lunch

Events are subject to change depending on availability and member support.

The menu for the lunch is shown below, if you are interested in joining us then please book and give your menu choices either by contacting Fiona or at events.viac@gmail.com NO LATER THAN 11th JANUARY.

Please do not forget to send your payment directly to VIAC as usual.

The price will be

50 euros per paid-up member and 55 euros for guests.

Menu – PUB QUIZ VIAC

Entrées

Le Potimarron

Confit au balsamique, mousse au chèvre frais, condiment orange et fines herbes

Pumpkin confit with balsamic, fresh goat cheese mousse, orange condiment and herbs

-

L’œuf

L’Œuf Mollet et croustillant, poêlée de champignons des bois, copeaux de Paris

Soft-boiled and crispy egg, pan-fried wild mushrooms, button shavings

-

Le Panais

En velouté, royale de foie gras, croûtons dorés et fines herbes

Parsnip velouté, foie gras royale, golden croutons and fine herbs

-

La Saint Jacques

Marinée en ceviche « Thaï », fraîcheur de fenouil, oignons frits

Scallops marinated in « Thaï » ceviche, fresh fennel, fried onions

Plats

Poisson / Fish

Le Rouget

Filets poêlés, pommes de terre rôtie à ma façon, sauce homardine

Pan-fried red mullet filet, potatoes roasted my way, lobster sauce

-

Le Loup

Poché dans un fumet, fine raviole de coquillages, légumes d’hiver en beaux morceaux

Poached sea bass in stock, fine shellfish ravioli, beautiful pieces of winter vegetables

-

Le Cabillaud

En croûte d’herbes, endives confites caramélisées au safran

Cod in a herb crust, confit endives caramelized with saffron

Vegetarian dishes

Choux farci aux légumes d’automne, bouillon végétal, jeunes pousses

Cabbage stuffed with winter vegetables, vegetable broth, young salad leaves

-

Minestrone de légumes de saison, pistou à l’ail frais

Minestrone of seasonal vegetables, pesto with fresh garlic

Viande / Meat

La Volaille Fermière

Le suprême farci aux champignons, gnocchi liés au jus

Chicken suprême stuffed with mushrooms, gnocchi bound in the juice

-

Le Bœuf

Comme une Daube, polenta crémeuse au parmesan

Beef like a Daube, creamy polenta with parmesan

Desserts

Douceur d’Automne

Ganache aux marrons, confit de cassis, meringue croquante et biscuit marrons

Chesnut ganache, blackcurrant confit, crunchy meringue and chesnut biscuit

-

Caramel’Oh !

Financier, mousse « Dulcey », caramel tendre aux cacahuètes, coque croquante

Financier, « Dulcey » mousse, soft peanut caramel, crunchy shell

Les Glaces, Palette de glaces artisanales

Trois parfums au choix : chocolat, vanille, pistache, noisette, café, citron, passion, myrtille,

fraise

Craft ice creams and sorbets

-

Poire Sublimée

Poire pochée au sirop d’érable, farce pécan, crème d’érable, crumble pécan

Poached pear in maple syrup, pecan stuffing, maple cream, pecan crumble

Saturday, 18 January 2025 at 12.30pm

Lunch followed by a Quiz at the Hotel l'Arena,

139 Av. Du General de Gaulle, 83600 Frejus