Cuisine Maison
Chicken thai salad
Tomatoes gaspacho, salty granola
Duck leg confit with black garlic sauce
Perigourdin pork loin with tonka bean
Pressed foie gras and apricot / pepper jelly
Duck breast gravlax with feta cheese and dried apricot
Local bread with dips ( raita, beetroot humus, végétables caviar)
Tuna tataki with thaï salad
Duck breast sweet sour peach sauce
Sangria braised beef chuck with Strawberries and balsamic vinegar
Squid tomatoes basilic and pecan nuts
Veal rump miso and cacao sauce
*Les plats sont accompagnés de mousseline de pommes de terre.
*The dishes are served with potato mousseline.
The walnut ( crème brulée-financier- macaron)
Lemon-mint tart
Chocolate iced parfait and cocoa nibs crispy
Strawberries and pistachio verrine
