Imaginated and orchestrated by the Chef Arnaud Demerville
Appetizer - Pressed Foie Gras with Cazette Hazelnut, Candied Pear and Gingerbread by Frédéric Lalos
Eight-hour Beef Chuck Confit, Creamy Foie Gras with Truffles and Crispy Buckwheat
or
Obsiblues Prawns, Textured Celery, Tarama with Caviar, Blood Orange Coulis, Red Onion Pearls
Browned Fillet of Turbot, Stuffed Razor cCam, Smoked Herring Pearls, Potato Gnocchi, Dashi Broth
or
Sautéed Veal Fillet, Stewed Endives with Black Truffle, Polenta, Perigeux Sauces
Back from the Christmas Market, Homemade Gingerbread, Bourbon Vanilla Cream, Mulled Wine Coulis
or
Cream Flavoured with Earl Grey Tea from Dammann Frères,
Bergamot Jelly, Crispy Biscuit with Citrus Zest, Lemon Caviar
With a half-bottle of Champagne Laurent-Perrier La Cuvée
...and a souvenir of the Moulin Rouge per couple !
This menu is given for information and can be modified as it is not part of the contract