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Appetizers

ENTRÉES

THE FOIS GRAS

terrine, green asparagus, truffle sauce and sprouts

THE PERFECT EGG

frog's leg, peas

and yellow wine sauce.

DISHES

THE SKATE FISH WING

roasted with lemon, vegetables,

caper and hazelnut butter.

THE TURBOT FISH

poached, with its greens,

thyme-lemon sauce

CHEESE

DESSERTS

THE RHUBARB

slow-cooked, vanilla, cottage cheese mousse

and pepper crumble.

THE STRAWBERRY

vacherin, perfect lemon-basil and meringue.