Au menu
Seasonal appetizers
Appetizer :
Freshness of white asparagus, smoked duck breast, hazelnut oil vinaigrette
and creamy goat cheese ashy
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Truffle risotto
Main course :
Red mullet with parmesan crust, aubergine caviar and vegetables from the sun like a ratatouille
or
Veal filet mignon cooked at low temperature, artichoke in texture, truffle juice,
gnocchi potatoes coated in a braised sauce
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