Au menu
Amuse bouche du moment
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Vitello Tonato chef’s style with raw, cooked and caramelized summer vegetables, black truffle dressing and parmesan crisps
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Tempura langoustines, creamed corn with red curry, sea asparagus and lighty roasted Eryngii mushrooms, combava flavored pickled beetroot with a hint of combava, lemongrass emulsion
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Black truffle risotto with gravy
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The freshness moment
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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
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Breton turbot roasted, Caponata and poivrade artichokes saisis with bacon Di Colonata , caramelised fennel sauce
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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