Au menu
Seasonal appetizers
Appetizer :
Mixed fried scallops, variation of pumpkins
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Truffle risotto
Main course :
Cod fish filet, roasted on the skin, carotts variations, ginger and citronella espuma
or
Veal filet mignon slowly cooked, red beet mash iced turnip, potato croquette
with hazelnuts “perigourdine” sauce
or
Squab in pastry stuffed with cabbage and duck foie gras, roasted juice and mashed
potatoes flavoured with truffles
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Cheese and Dessert :
Cheese trolley from Hervé Mons, « Meilleur Ouvrier de France fromager »
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Dessert from the pastry chef Etienne Stein
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Mignardises