Wednesday of French cuisine at La Yunta

Join us this coming Wednesday, March 17, from 6 PM

Reservations only

Call Sole 098 945 6551 or email at: with your time of preference and food choices

Wednesday, French Cuisine at La Yunta


Classic French farm Pork Pâté

A Pâté de champagne, or country terrine, is a rustic preparation, slightly more refined than a Pâté grand mere

French Country salad

Poached eggs, croutons, Lettuces, ham

Main Course

Steak Tartare

The vogue for steak tartare really started after the Second World War, in the 1950s,he said Beefsteak a l Americaine was served with a raw egg yolk atop the raw ground meat, chopped onion and chopped parsley on the side.

Fish in foil

Bed of vegetables, white wine sauce


Lime Meringue Pie, Confit lime Zest

Tarte au citron is a classic of French cuisine. You can find lemon tarts everywhere in France, from the elegantly designed displays of elite patisseries to humble bistros.

Floating Island

In 1902, the snowy dessert got a tropical makeover when French chef Auguste Escoffier published a recipe for “floating Island

Wednesday, March 17, Ave 1 de Mayo entre Ave Las Americas y Fray Gaspar de Carvajal

Thomas Gould: 098 945 6551

Share on facebook
Share on twitter
Share on linkedin
Share on whatsapp
Share on print
Repost - Renew