Winter menus

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Cuisine Minceur

By Michel Guérard

Published 1986

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Monday
Lunch
Grilled veal escalope with tomato sauce
Green salad, vinaigrette
Fresh fruit
Supper
Grated celeriac with mayonnaise
Scarlet tongue with onion sauce
Watercress purée
Caramelised oranges
Tuesday
Lunch
Poached eggs with watercress
Bananas ‘en papillote’
Supper
Mussel, saffron and lettuce-heart salad

Chicken in coarse salt with béarnaise sauce

Purée of leeks
Light pear soufflés
Wednesday
Lunch
Carrot gâteau with chervil
Fresh fruit
Supper

Garden salad made with button mushrooms

Bass cooked in seaweed or grilled served with sauce vierge