à la carte

à la carte

Starters      

Soft-boiled egg, warm salad of sweet pepper, sautéed small squids with coriander

Rabbit pie with rosemary and hazelnut, salad mesclun 

Medallion of foie gras terrine, apricot variation, pistachio

Half lobster in two different ways of cooking, zucchini, crustacean sauce

Fishs

Seared sea bream fillet, thin tart of vegetables, anchovy infused in cream

Roasted turbot fillet with sesame crust, leek and Asian style vinaigrette

Grilled sea-bass fillet, chard stalks with capers and pine nut, olive tapenade

 

Viandes

Larded pork tenderloin, fondant potato with sage, onion and bacon

Crispy lamb fillet with herbs, confit eggplant, tomato fondue

Pigeon: baked breasts, giblets and legs rillette, fricassee of potatoes, green vegetables

 

Cheese trolley 

 

Desserts

Soufflé with lime, granita limoncello, lemon mousse

Pineapple with lemongrass, tapioca pearls with coconut milk & ginger

Millefeuille with milk & white chocolates, black chocolate ice-cream

Apple delight with salted butter caramel sauce

The dessert of the moment