Starters

Powdered Foie Gras de Canard marinated in Bordeaux with Pineapple chutney and a warm brioche

(Porto blanc 6 €)

or

White asparagus in puff pastry on a sauce mousseline

or

Frog legs on a garlic cream with a spinach flan and fava beans

or

“Salade Périgoudine” smoked duck’s breast with foie gras and shallot confit

or

Savarin of pikeperch and char on a lobster sauce with leeks

Second Course

Velouté of sorrel and a dumpling of salmon and dill

or

Burgundy grapevine snails à l’Alsace

or

Méli-Mélo of salads with a peach vinaigrette and rillettes of fumed trout

or

Sorbet of rhubarb with strawberry liqueur

Main Course

Filet of veal “Café de Paris” with La Ratte Potatoes and green asparagus

or

Pan fried gilthead on a Noilly Prat sauce with braised fennel and cherry tomatoes

or

Roulade of poularde on a Champaign sauce with a risotto of red bell peppers and sugar-snap peas

or

Filet of lamb on a thyme jus with a mash of white peas and an artichoke heart

Desserts

Trilogy of chocolate and whisky on a caramel sauce

or

Ginger Crème brûlée with Grand Marnier froth

or

Vacherin of raspberry and vanilla on a fruit coulis

or

Grand Dessert du Maître Pâtissier

or

Selection of French cheese with fig mustard

3-course menu 52 €

4-course menu 60 €

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