« Paté en Croute », beetroot as a condiment
Free-range poultry, veal breast, foie gras and pistachios in a shortbread crust,
served with a cooked beetroots tartare
or
The Paradis Latin salmon’s colors
Carrot jelly, watercress cream, carrot puree, diced salmon Gravlax,
lemon sabayon and salmon eggs
or
Pea soup and prawns with passion fruit
Iced pea soup, organic prawn tartare and yellow zucchini,
seasoned with passion fruit
"Koulibiac" style salmon, white butter sauce ginger infusion
Salmon fillet, rice, spinach and organic eggs baked in puff pastry
or
Chicken supreme casserole with lemongrass, candied vegetables and lemon balm
Free-range poultry supreme, turnips, carrots, leeks, button mushrooms and baby onions.
Lemongrass and lemon balm sauce
or
Multicolored vegetables, perfect egg and parmesan
Cooked vegetables: mashed artichoke, multicolored carrots, yellow beets, candied tomatoes, leeks,
multicolored radishes, and turnips. An organic egg cooked at 64°, parmesan tile and chive.
The rhubarb and orange blossom bow tie
Orange blossom diplomatic cream and rhubarb compote (gluten-free)
or
The “chocolate-raspberry” bicorne
Chocolate biscuit, feuillantine praline, raspberry confit and chocolate mousse
½ water, ½ red wine*, ½ champagne*
This menu is given for information and can be modified as it is not part of the contract