amuse-bouches

Peeled lobster salad with green asparagus, basil jelly, and a small mixed vegetable salad with a light lemon cream

Or

Confit duck foie gras with spices and pecan rillettes, chutney and apple candies with port, Cajun cream and toasted brioche

Roasted wild turbot on the bone, citrus zest and five-berry peppercorns, mussels marinière, purple artichokes, mashed potatoes and glazed carrots, bread tuile

Or

Pan-fried wild sea bass, chorizo and chive mousse, spinach fondue and reduced lobster jus, coral tuile

Pigeon in two preparations: Roasted breast on the bone and confit thigh with shallots, Cereal seed crust and smoked parmentier with carrots and giblets

Or

Charolais Tournedos with foie gras pan-fried our way, Small millefeuille of ratatouille, vegetables, and crispy shimeji black truffle sauce

The pre-dessert

Choice of desserts and its mignardises

Explore an exceptional culinary symphony with our Gourmet Menu.
A gastronomic experience where each dish is a work of art for your taste buds.

amuse-bouches

Peeled lobster salad with green asparagus, basil jelly, and a small mixed vegetable salad with a light lemon cream

Or

Confit duck foie gras with spices and pecan rillettes, chutney and apple candies with port, Cajun cream and toasted brioche

Roasted wild turbot on the bone, citrus zest and five-berry peppercorns, mussels marinière, purple artichokes, mashed potatoes and glazed carrots, bread tuile

Or

Pan-fried wild sea bass, chorizo and chive mousse, spinach fondue and reduced lobster jus, coral tuile

Pigeon in two preparations: Roasted breast on the bone and confit thigh with shallots, Cereal seed crust and smoked parmentier with carrots and giblets

Or

Charolais Tournedos with foie gras pan-fried our way, Small millefeuille of ratatouille, vegetables, and crispy shimeji black truffle sauce

The pre-dessert

Choice of desserts and its mignardises