Glass of champagne and chef’s amuse-bouche
Foie gras velouté, hazelnut crumble,
caramelized onion espuma
Sea bass tartare, kaffir lime and mango smoothie,
thyme-lemon crumble, glazed baby carrots
Slow-cooked beef fillet, Périgourdine sauce,
creamy truffle risotto
Apple sorbet with a splash of Calvados
Selection of matured cheeses
Baked Alaska flambéed with Grand Marnier
Coffee or tea with assorted petit fours
This menu is given for information and can be modified as it is not part of the contract