75 Euros
Assortiment de mise en bouche
February 5th.
Roasted scallops and lobster, salsify, mushrooms and hazelnuts.
February 5th.
Sea bass tournedos with langoustines, butternut squash, leek and bisque maki.
……….
Pigeon en deux façons (roast fillet and confit leg), black truffle and winter vegetables.
February 5th.
Crunchy chocolate and passion fruit, light milk chocolate mousse, cocoa nibs, citrus passion fruit sorbet.