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Menu Flavours

Thursday 6 April 2017, by Pascal (Dev)

All the versions of this article: [English] [français]

Hare terrine / foie gras / pistachio
Puree of tangy quince / fig or Scallops / squid / pork
celery - chestnuts --- Zander loin
cabbage / gnocchi / hazelnut
green curry broth / coconut
or Fondant saddle of veal
texture of root vegetables --- Cheese board (4€ suppl.) --- Chocolate tart / caramel / peanut
grapefruit sorbet / timut pepper or Grand Marnier ice-cream parfait
and its "St Tropez" choux pastry