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-2 personnes minimum- -2 Person minimum-
Tartar and tempura prawns, crunchy vegetables and raspberry vinegar tile
Roasted monkfish, bok Choy, ginger and exotic condiment with pink pepper
Champagne’s Ratafia granita
Roasted lobster, fennel mousseline with vanilla, orange and carrot emulsion
Platter of fresh and ripened
Dessert choice
Ce Menu est servi uniquement au Déjeuner sauf Fêtes
Ratte potto salad, smoked trout and mustard cream
oysters’ fowl roasted, squash, chicken broth with chestnuts
Pollack in crust of citrus, chicory braised and honey with lemon emulsion
Wing of Poultry, gravy with Yellow Wine and celery risotto
Creamy chocolate, coffee jelly and Florentine biscuit
Like a Lemon meringue pie
Creamy Jerusalem artichoke, poached oysters and pan-fried foie gras
Roasted Tiger prawns, Panna Cotta fennel and citrus vinaigrette
Roasted quail without bones, fresh figs and grapes tartar
The filet of Arctic Char, mushroom mash, Burgundy’s snails and matelote with parsley juice
Doe steak, cherries, crunchy polenta, gravy
Roasted duckling breast, beetroot puree, winter vegetables, hazelnuts and ginger juice
Quince declination, citrus fruit and Genoa bread
Dark chocolate finger, milk chocolate mousse and vanilla ice cream
Pavlova with candied apples and chestnuts mousse
Roasted scallops, green asparagus and Serrano ham, reduced balsamic
Lobster and crab chilled mango and avocado, crispy sesame, coriander vinaigrette
Duck's foie gras marinated in spices red wine, flavoured Sangria
carpaccio of marinated Scallops and foie gras, exotic Chutney
Roasted Turbot, Green Asparagus and Morel Sauce
Roasted gambas, creamy risotto with parmesan and pesto
Scallops skewer with Serrano, cannelloni of asparagus and candied tomato
Roasted John Dory, girolles, candied tomatoes and spinach, carrot juice with citrus
Sea Bass, stewed peas chanterelle’s and mushroom, yellow wine emulsion
Roasted Lobster Ravioli open and shellfish sauce
Fillet of beef, shiitake mushrooms, rosti potato, shallots and local red wine reduction hillside Champagne
Roasted sweetbreads with butter, lemon and capers, mashed Medjoul dates and green asparagus
Platter of fresh and ripened cheese
Nems-chocolate raspberry, chocolate pot
Dark chocolate finger, milk chocolate mousse and vanilla ice cream
Quince declination, citrus fruit and Genoa bread
bitter dark chocolate cake
Variation on the pineapple
Chocolate mille-feuille, saffron cream, banana and mango cannelloni
Pavlova with candied apples and chestnuts mousse
Assorted fresh fruit and sorbets
Fresh figs roasted with spices ice cream and passion fruit grout
Omelet blown raspberry, vanilla ice cream