STARTERS :

CARPACCIO OF NUT OF ST JACQUES TO PISTACHIOS
AND
SKEWERS OF DUCK TO WATER SWEET CHESTNUTS
OR
MINI AUBERGINES WITH THE QUINOA

PRINCIPAL DISHES:

BOURRIDE OF BURBOT
AND
ÉMINCÉ OF VEAL TO TRUFFLES
OR
NET OX

TRIMMINGS:

VEGETABLE CREAM SLICE SAFFRON
AND
CARPACCIO OF ZUCCHINIS TO PISTACHIOS GRILLEES
OR
MUSHROOM DUXELLE OF SEASON IN AUMONIERE

CHEESE SET TO THE CHOICE:

SOFT PASTE
PASTE LASTS
SOFT
OF CHARACTER

DESSERTS:

MARROWY CAKE WITH THE GREEN THE
AND
GREEDY PRECIOUSNESSES OF THE PASTRYCOOK
OR
DELIGHT OF SISTERS TATIN IN CREAM DOUBLES GRUYERE


The “ID " Restoration, chef in residence.
Gastronomy, Event, gastronomical Delicatessen, Stays, Course of kitchen.