Tasting menu

Garden snail cromesquis, avocado and tandoori sauce
Sea bass carpaccio marinated with « Gillardeau n°3 » oyster
and leek with bergamot and seaweed butter toast
Hen’s egg cooked at low temperature with grilled prawns,
wild mushrooms in sea urchin emulsion
Sweetbread studded with streaky bacon and roasted, saffron carrot puree in liquorice sauce
Creamy brie cheese with gravy and bread crust
Crunchy biscuit with apple mousse, tender toffee and tarte tatin ice cream
Consommé froid et mousse de foie gras aux morilles, graines de tournesol torréfiées
Mimosa d'asperges et tartare de morilles au vinaigre balsamique
Morille farcie et "sot-l'y-laisse" de volaille, pommes vertes, émulsion au vin jaune du Jura
Filet de féra du lac Léman mi-cuit aux céleris et quinoa soufflé, mousseline à l'estragon et morilles
Cabri confit aux épices, embeurrée de fèves aux morilles et à l’ail d’ours, purée de pommes de terre à l'huile d'olive fumée
Crémeux de brie de Meaux aux morilles et croûtons de pain
Crème de bananes "Frécinette", crumble et crémeux chocolat au lait, glace à la morille fumée et Fine de Cognac
Mignardises et chocolats
"Vichyssoise" cold cream of leek and potatoes with lemon peel and smoked eel
Garden snail cromesquis, avocado and tandorri sauce
Marinated Sicilian red prawns, ossetra caviar and daikon radish in crustaceans oil
Breton lobster cooked à la plancha, gnocchi, seawed in Tellicherry pepper and sake emulsion
Grilled sea bass coated with dried tomato crumbs, nage of marinated anchovy and black olives
Pan-fried filet of beef, macaroni filled with braised ox-tail, celeriac and bone marrow in braising jus
Cured and fresh cheeses
Lychee cheesecake, pomegranate sorbet and rose water biscuit
Salad of orange flavoured with vanilla, fennel braised with star anise creamy manjari chocolate and blood orange sorbet
Menu with three starters, a main course, cheeses and two desserts
The menu can be arranged for the entire table only

Business lunch

Come to savour a light and well-balanced meal, according to the seasons. You have an imperative schedule! The meal can be served to you in one hour or according to the tempo which you will indicate to our butler during your arrival.

MARDI 31 MARS 2015

Amuse-bouches
Bar de ligne mariné aux huitres « Gillardeau n°3 », poireaux à la bergamote, toast au beurre d’algues
Croustillant de cabri confit aux épinards, fricassée de cardons,
jus au vinaigre de Banyuls et à l’estragon, mousseline de pommes de terre
Cheesecake aux litchis, jus et sorbet à la grenade, tuile croquante à l’eau de rose
Mignardises et chocolats

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Children

Hotel reservation

Restaurant reservation