Au menu
Seasonal appetizers
*****
Pumpkin soup, creamy chestnut emulsion and truffles
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Pan-fried scampi’s cuith raw and cooked cauli flowers, jelly grape fruit,
Brown scampi’s sauce and crispy fennel
˜
Homemade foie gras, figs chutney and sweet white wine jelly served
Cuith luke warm bun
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The freshness moment
˜
Sea bass fillet pan-fried on skin, creamy anchovy, black current jelly,
Pistachio crumble and red onion marmalade
∼
Veal fillet mignon cooked at low temperature, candied turnip, red beetroots purree,
Veal juice and horse radish emulsion
*****
Cheese and Desserts :
Cheese trolley from Hervé Mons, « Meilleur ouvrier de France fromager »
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Dessert from the pastry chef Etienne Stein
˜
Mignardises
