Exteriormenu 1menu 2menu 3menu 4Amuse bouche – foie gras terrine with breadBread bowl packed with crusty hunks of breadone interior roomButternut squash soup with leeks and celery saltUnderneath the cup is a celery tartletAnother bread selectionbeet root mouse with crab meat, iced carrot, beet root powder. Lobster and carrot consomme underneath beat nestBeet root tartlet – eat the “plastic” tooSea bass heads from which they extract the cheekstable side preparationSea Bass cheeeks and oysters on bed of cabbage (sauerkraut) and Seabass juicePan fried foie gras on mushrooms with chips of potato, celery root and chestnutsChef and owner Guy SavoyGame pie with mushrooms – including duck, pheasant, pigeon, foie gras, pepper sauce and trufflesDessert cart – marshmallows, macaroons, etc.Ice creams and puddingspick and it’s yourscaramel ice cream and creme caramelrice pudding and pink pralinechocolate mousse and casis sorbetchocolate macaroonAlmost missed the cherry clafoutimarshmallow with lemon and hazelnutskumquat, meringue with black currentAlmond sorbetand more!FinallycoffeeChocolate tart
