An excellent, very opulent lunch at @hoteldevillecrissier by Franck Giovannini
Onion feuilleté, asparagus choux, olive/dill pastry.
Foie gras, muscat, Granny Smith.
Perch terrine, curry Balti, zucchini.
Monkfish, green pepper sauce, spinach, zucchini.
Lobster roasted in the shell, asparagus, bisque.
Sweetbread, morel cream, veal jus, asparagus.
Saffron crêpes, garriguettes strawberries, pistachios.
Rhubarb, coconut.
Baba/chocolate, Strawberry/pistachio.
#franckgiovannini #hoteldeville #crissier #troisetoiles #threestars #michelinguide
