Tasting menu

Brittany lobster marinated with ginger, zita pasta green apple in coco nut and west Indian curry sauce
Skagen cod fish cooked with herb crust, shellfish, artichokes in Meyer lemon sauce with marjoram
Cutlet and filet of lamb roasted with savory, spring vegetables, olive oil jus and mashed potatoes
Cured and fresh cheeses
Pineapple cream crispy leaves of Sichuan pepper caramelized banana, liquid mango sphere and coconut sorbet 
Light caramel and peanut mousse, lemon confit reduction and cocoa beans ice cream
Shredded edible crab, Mancha saffron, avocado cream and tapioca with herb crackers
Norwegian sea scallops coated with deep-fried quinoa, mushroom mousseline, sautéed chicken oysters with cherry vinegar gravy
Wild turbot cooked a la plancha sand carrots,sweet and sour vegetables in grilled onions and liquorice emulsion
Filet of beef, seared duck liver, black truffle sauce and pomme souffle
Cured and fresh cheeses
Choux pastry filled with white chocolate and kaffir lime mousse, served with ginger ice cream
Whisked white egg flavoured with coriander, crunchy praline, creamy chocolate ans passion fruit 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.

MERCREDI 20 AOUT 2014

Amuse-bouches
Carpaccio et tartare de bison de Colovrex mariné, consommé en gelée et petits légumes aux herbettes, toast au beurre d'ail
Filet de rouget de roche rôti croustillant, nage de coquillages et Pak Choï, sauce au safran, mousseline de pommes de terre
Pêche blanche pochée au coulis de framboises, krupuk aux fruits rouges, crème glacée parfumée à la lavande
Mignardises et chocolats

Hotel reservation

Date
Nights
Adults per room
Children

Hotel reservation

Restaurant reservation