Beet Meringue with BottargaTomato TartCarrot GateauIse Lobster & CaviarServed with a foie gras preparation, accompanied by caviar on potato blinisGelée of shellfish brothQuail & Petit PoisBallotine with duck foie gras, served with a petit pois gateauCoated in beef consommeHairy Crab & MushroomRavioli with a light sauce Americain, infused with the aroma of Château ChalonSole & TarragonSteamed with chive flowers, served with a vermouth-scented creamLamb & ArtichokeRoasted saddle of lamb from Sisteron, served with artichoke barigoule and its frittersConsomme and fresh mushroomsWatermelon & ChartreuseLemon & HazelnutA modern interpretation of lemon tart, served with basil-scented sorbetCoffeeMignardises (served from a cart)
We use cookies on this site to enhance your user experience.
