Au menu
Butternut cream like a cappucino, baby scallops and rosemary, Roquefort bread finger
Appetizer :
Homemade duck foie gras terrine with mango chutney and sweet bun
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The Chef risotto and veal juice
Main course :
Veal filet cooked in low temperature, celeriac duo, truffle juice and turnip’s crisp
or
Sole stuffed with grilled almonds and »Duchesse purée »
or
Pigeon from mister Thierry Laurent
Pigeon with a cabbage filling, duck foie gras and truffles, juice from the roasted squab mashed potatoes 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