Amuse-bouche

Lobster gyoza flavored with tarragon and its bisque flavored with red curry.

Allergens : 1 (wheat), 3, 4, 7, 9

Starters

Duck foie gras pâté en croûte, black truffles, pistachios and herb salad with hazelnuts.

Allergens : 1 (wheat), 3, 7, 8 (pistachios, hazelnuts), 9, 12

–

Roasted scallops, clementine-infused butternut squash, salsify chips, and Tahitian vanilla champagne sauce.

Allergens : 7, 9, 14

Main courses

Roasted pollack fillet on skin, a selection of colorful sweet potatoes and a charcoal-infused beurre blanc sauce.

Allergens : 1 (wheat), 3, 4, 7, 9

or

Roasted venison fillet with juniper butter, confit parsnip mousseline, fresh fig, black pepper dauphine potatoes, and red wine sauce.

Allergens : 1 (wheat), 3, 7, 9, 12

Dessert

Manjari Grand Cru dark chocolate entremet, crunchy hazelnut praline, blackcurrant, salted butter caramel and blood orange sorbet.

Allergens : 1 (wheat), 3, 7, 8 (almonds, pistachios)

Mini pastries

ALLERGENS :
1. Cereals containing gluten. 2. Crustaceans. 3. Eggs. 4. Fish. 5. Peanuts. 6. Soja. 7. Milk (including lactose). 8. Nuts. 9. Celery. 10. Mustard. 11. Sesame seeds. 12. Sulfur dioxide and sulphites in concentrations of more than 10mg/kg or 10mg/liter. 13. Lupine. 14. Molluscs