For this special occasion, the chef has prepared an outstanding and exceptional menu for you. Embark on a culinary journey where the delicacy of gastronomy perfectly complements the indulgence of tradition. Let yourself be carried away by an unforgettable gastronomic experience, where each dish tells a story of flavors and emotions.

Sunday, March 31st

Carpaccio of royal sea bream with trout eggs, fennel composition, raw vegetables and Granny Smith apple, citrus vinaigrette and gel

Pan-seared duck foie gras with pumpkin emulsion, caramelized onions and oyster mushrooms, blackcurrant reduction, and crispy baguette with pumpkin seeds

Roasted veal hazelnuts with black truffle sauce, pressed confit chicory and glazed winter roots, turmeric bread tile

The pre-dessert

Caribbean chocolate-passion-mango delight with fruit, hazelnut-pistachio brownie, caramel sauce, and exotic gel

Petit fours and Easter chocolates