Au menu
Seasonal appetizers
Appetizer :
Pan-fried scallops cuith endives cooked inbloody orange juice and his
Acidulated cuhite butter sauce
˜
Truffle risotto
Main course :
Wild sea bream fillet, red cabbage cooked “ à la Flamande “
Veal juice and potatoe chips
or
Roe deer fillet cuith hazelnuts crust, seasonal mushrooms, candied shallot,
Sweet celery and roasted meat juice cuith truffles
or
Squab in pastry stuffed with cabbage and duck foie gras, roasted juice and mashed
potatoes flavoured with truffles
˜
Cheese and Dessert :
Cheese trolley from Hervé Mons, « Meilleur Ouvrier de France fromager »
˜
Dessert from the pastry chef Etienne Stein
˜
Mignardises
