Au menu
Bio soft boiled egg yolk, Parmentier emulsion and truffle bread finger
Appetizer :
Cromesqui of duck foie gras and leg, parsnip purée, lentils salad, tomato coulis and cider vinegar
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The Chef risotto and meat juice
Main course :
Cod medallion, pasta calamarata stuffed with parsley root yellow and chioggia beetroot, spinach and beetroot aioli
or
Black Angus filet mature for 60 days, served with gyosa stuffed with crushed potatoes, shallots coulis, herbs emulsion, black pepper sauce and wasabi
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