Glass of Champagne Blanc de Blancs – Maison EPC
Homemade gazpacho with comté cheese matches
Carpaccio of blue lobster, fresh citrus vinaigrette and bursts of edible flowers
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Artisanal ‘blue leg’ poultry ravioli, seasonal green asparagus, creamy jus
Filet mignon of Limousin veal, pan-fried morels, spring vegetables
Farmhouse Rocamadour, semi-confit plums from Lot-et-Garonne, baby greens and walnut oil vinaigrette
Crunchy Breton shortbread, strawberry compote and melting rhubarb
Chablis – Vincent Wengier (AOP)
Réclots de la Couronne – Montagne Saint-Émilion – Thomas Thiou
or
Champagne EPC(1 bottle for 2 guests – Non-alcoholic menu available on request)
Evian or Badoit (1L per 2 persons)
This menu is given for information and can be modified as it is not part of the contract