Thin-crust snail tart, confit shallots, peas and mushroomes, truffled jus
French duck foie gras, kumquat and apricot chutney
Lightly smoked centre-cut salmon fillet, Greek-style vegetables, coral vinaigrette
Variation of heirloom tomatoes, romesco sauce, toasted focaccia *
Rump of veal, artichokes, glazed carrots and turnips, morel mushroom sauce
Sea bass fillet cooked in a dish, confit fennel with aniseed, mashed potatoes, bouillabaisse jus
French guinea fowl supreme, creamy polenta with basil, caramelised onions, sweet and sour sauce
Buckwheat with pesto, confit vegetables, guilled silky tofu *
Cheese matured by our Maître Fromager
(instead of dessert or for a 8€ supplement)
Our desserts are Maison Lenôtre creations
Coconut raspberry choco *
Apricot and almond dessert
Calisson finger, citrus marmalade
Peach Vacherin cake, raspberry coulis
* Vegetarian proposal
This menu is given for information and can be modified as it is not part of the contract