COURSES
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Raviolis with Leek and Red Shrimp, micro mesclum and seafood sauce
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Filled Chicken with Mousse of Foie and mushrooms + Potato Roti
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Filled Fish with Ratatouille + vegetable Tagliatielle
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Roasted Scallops, veggie tempura and Foie Poêle
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Tender Beef cooked at low temperature with potato parmentier
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Crunchy Salmon with baby onions, Cassé Tomato with fine herbs
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Foie Strudel with caramelized apple, Crostinis and contrasts salad
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Back of lamb without work with potato and baby onions strudel
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Hake cooked at low temperature, asparagus tips, Artichokes and Shrimp Sauce
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Mediterranean Bread with sauteed Prawns, vegetables and pine seeds
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Veal Filet with Foie medallion and Perigourdine sauce
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Red Tuba Grilled sauteed with fennel and Cherry tomatoes