Au menu
Amuse bouche du moment
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Sea bream tartar marinated in yuzu juice, pomegranate, avocado with coriander, herb dressing, mango and cucumber and buckwheat crackers Black truffle risotto with gravy
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Line caught sea bass and Timut pepper roasted calamari stuffed with Taggiasches olives, squid risotto, light wild garlic sauce and fried courgette flowers
Or
Fillet of beef marinated in aged dark rum and Arabica coffee, fine pepper confit piperade tart en ecaille courgette and jus d’os roasted with morels
Or
Squab by Monsieur Thierry Laurent en croûte
*****
Cheese Trolley from Maitre Mons, Meilleur ouvrier de France fromager
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Dessert from the Chef pâtissier Etienne STEIN
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Mignardises