Tasting menu
| Filo pastry filled with Norwegian king crab, roasted sesame seeds, avocado and coconut terrine, finger lime and kumquat |
| Thorn back ray wing roasted with braised shallot, knuckle of veal, grapefruit and tarragon consomme |
| Pan-fried breast of Bresse chicken, poached leg with sun dried tomato, garden peas, morels in jura white wine emulsion |
| Cured and fresh cheeses |
| Granny smith apple mousse, scent of violet, white chocolate sorbet and blackcurrant crunchy leaves |
| Light cream of caramel and peanuts “opera” with cacao bean ice cream |
| Cold breast of roast pigeon in jelly and spring vegetables flavoured with horse radish |
| Grilled Dublin bay prawn with raviolis, capers butter and pear purée with Mund saffron |
| Sliced guilt head bream on sautéed abalone sea shell and vegetables in pink champagne sauce |
| Young goat boned and cooked thirty six hours served with asparagus and broad beans in roast gravy and scallion sauce |
| Cured and fresh cheeses |
| Floating island flavoured with lemon and jasmine, roasted almonds ice cream and blond chocolate sauce |
| Crunchy honey biscuit filled with pan-fried pineapple in curry, topped with coconut ice cream and passion fruit coulis |
| 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.
Vendredi 17 Mai 2013
| Amuse-bouches | |||||
| Croustillant de homard breton aux graines de sésame torréfiées, terrine d’avocat au lait de coco et kumquat | |||||
| Selle d’agneau du Limousin rôtie, croûte d’herbes fraiche, purée de citron « Meyer » et carottes nouvelles au curry doux de Madras, mousseline de pommes de terre | |||||
| Ile flottante au parfum de jasmin, crème glacée aux amandes grillées, sauce « Dulcey » | |||||
| Mignardises et chocolats |
