The "butternut-chestnut" pâté en croûte, cauliflower with mustard condiment
Free-range chicken, veal breast, butternut, and chestnuts in a shortcrust pastry,
served with cauliflower purée, pickled mustard seeds, and mustard leaf
or
The colors of salmon, from Paradis Latin
Carrot jelly, watercress cream, carrot purée, Gravlax salmon cubes,
lemon sabayon, and salmon roe
or
Saint-Germain soup, “onion-grilled bread” emulsion, dried beef, and Comté cheese crisp
Split pea soup, onion purée, and grilled bread with cream,
dried beef shavings, and a delicate Comté cheese crisp
Salmon "Koulibiac" style, ginger beurre blanc
Salmon fillet, rice, spinach, and organic eggs, steamed in puff pastry
or
Quail, green cabbage stuffed with “vegetables-foie gras”, poultry jus, and grapes
Half deboned quail cooked with the skin, green cabbage leaf stuffed with vegetables (celery, carrot, green cabbage, grapes, and foie gras),
served with poultry jus and grapes
or
Vegetable medley, perfect egg, and parmesan
Warm vegetables: artichoke purée, yellow beets, multicolored carrots, confit tomatoes,
leeks, multicolored radishes, turnips. An organic egg cooked at 64°C, with a parmesan crisp and chives
French Kiss
Autumn flavors, chestnut mousse, and pieces of candied chestnut, pear and timut pepper insert,
on a gluten-free biscuit
or
Grapefruit-Tea
Grapefruit supremes set in an orange jelly, grapefruit-tea sauce,
Earl Grey tea ice cream with a crispy tuile
½ mineral water – ½ red wine* – ¼ champagne*
This menu is given for information and can be modified as it is not part of the contract