Starters
Powdered Foie Gras de Canard marinated in Bordeaux with Pineapple chutney and a warm brioche
(Porto blanc 6 €)
or
White asparagus in puff pastry on a sauce mousseline
or
Frog legs on a garlic cream with a spinach flan and fava beans
or
“Salade Périgoudine” smoked duck’s breast with foie gras and shallot confit
or
Savarin of pikeperch and char on a lobster sauce with leeks
Second Course
Velouté of sorrel and a dumpling of salmon and dill
or
Burgundy grapevine snails à l’Alsace
or
Méli-Mélo of salads with a peach vinaigrette and rillettes of fumed trout
or
Sorbet of rhubarb with strawberry liqueur
Main Course
Filet of veal “Café de Paris” with La Ratte Potatoes and green asparagus
or
Pan fried gilthead on a Noilly Prat sauce with braised fennel and cherry tomatoes
or
Roulade of poularde on a Champaign sauce with a risotto of red bell peppers and sugar-snap peas
or
Filet of lamb on a thyme jus with a mash of white peas and an artichoke heart
Desserts
Trilogy of chocolate and whisky on a caramel sauce
or
Ginger Crème brûlée with Grand Marnier froth
or
Vacherin of raspberry and vanilla on a fruit coulis
or
Grand Dessert du Maître Pâtissier
or
Selection of French cheese with fig mustard
