SARTERS

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POTATO VELOUTÉ, WITH TRUFFLE

and its poached egg

 

SAUMON GRAVLAX

and candied beetroot,

cream cheese with fresh herbs

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SNAILS VOL AU VENT

with Champagne

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MAIN COURSES

 

CONFIT BEEF

pan-fried chanterelles,

beef juice and puree,

truffled potatoes

 

WALNUT ST. JACQUES

a la plancha, orange butter,

and cockle risotto

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CHICKEN SUPREME

at the Kamado barbecue,

roasted baby potatoes,

and yellow wine and foie gras cream

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DESSERTS

 

LEMON LOG

pistachio and raspberry

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CHOCOLATE CAKE

Red fruits

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POACHED CLEMENTINE

with Champagne

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