Menu
Amuse bouche
Langoustine, lemongrass foam and tarragon jelly
Pressed terrine of quail with foie gras from South-West, bacon and basil
Blue lobster from Brittany, hibiscus choux craquelin
Scallop « tournedos », leek cannelloni with morel mushrooms, sea urchin coral butter
Marinated venison fillet medallion, poached pear, truffled celeriac purée, grand veneur sauce
OU Fillet of wild sea bass, truffled potato terrine, rich poultry jus
Saint-Nectaire espuma, pear brunoise, crisp croutons
Valrhona grand cru chocolate, mandarin, whole fruit sorbet
Mignardises
Vegetarian Menu
Mise en bouche
Stuffed Mushrooms with ricotta, citrus and hazelnut
Cream of Jerusalem artichoke with truffle
Savoy cabbage with chestnut, coriander broth
Gourmet plate of heritage vegetables, full-bodied juice
Grilled falafel patty, leek cannelloni with morels
Saint-Nectaire espuma, pear brunoise, crisp croutons
Valrhona grand cru chocolate, mandarin, whole fruit sorbet
Mignardises
Kids Menu
Mise en bouche
Langoustine, lemongrass foam and tarragon jelly
Semi-cooked duck foie gras from south of France, citruschutney, gingerbread
Fillet of wild sea bass, mashed potatoes
OU Grilled beef tenderloin, mashed potatoes
Valrhona grand cru chocolate, mandarin, whole fruit sorbet
Mignardises