Pork rillettes from Ferchaud, Apple chutney with calvados, thyme brioche crostini
Eggplant caviar, candied tomato tartare, parmesan shavings, Thai vinaigrette
Royale of green beans and parsley, gorgonzola cream, toasted flaked almonds
Cod, rice pilaf with candied lemon, peas, bouillabaisse sauce with anise
Soft poultry, mixed with summer vegetables, cream of corn with yellow pepper
Organic farfalle pasta, tomato fondue with oregano, buffalo mozzarella, cashew arugula pesto
Quinoa, carrot puree with coriander and coconut cream, onion fricassee and oyster mushrooms from Puy Notre-Dame
Orange tartare in Combier Triple Sec syrup, lemon sorbet, candied orange
Tiramisu with red berries and blackcurrant cream
Tonka bean chocolate crème brûlée, almond macaroon
|