Au menu
Seasonal appetizers
Appetizer :
Lightly grilled langoustine, avocado cream, grapefruit, piquillos and matcha tea
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Truffle risotto
Main course :
Veal filet mignon, southern french bacon, artichoke mousseline, old comté lace
or
Pollack filet, crusty fennel, salsify, kumquat confit, citrus beurre blanc and verbena powder
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