MENUS

MISES EN BOUCHE

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DUCK FOIE GRAS SHAVINGS SEASONNED WITH TIMUT PEPPER,

NASHI PEAR AND KIWI JUICE

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'PETIT-GRIS' SNAILS AND POTATO GNOCCHIS,

GRENOBLOISE STYLE BROWNED BUTTER

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CEVENNES LAKE CHAR IN BEESWAX,

LEMON BUTTER, FRIED ARTICHOKE

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MONKFISH COOKED IN GARLIC BUTTER

SPRINKLED WITH A SATAY SPICY BROTH,

HOM MALI RICE

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SKEWERED QUINTART’S PIGEON,

RHUBARB AND HIBISCUS,

CONFIT LEG PASTILLA

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VEAL 'FILET MIGNON' WITH BATAK BERRIES,

ROASTED POTATO CRISP AND CAVIAR

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PRE-DESSERT

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THIN 'ATIVAO 'CHOCOLATE TART,

COCONUT ICE-CREAM

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HOT ALMOND 'SOUFFLE'

WITH A MERINGUE CALISSON ICE-CREAM

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PETITS FOURS

190 € / 1 STARTER, 2 MAIN COURSES, CHEESES & DESSERTS
or
150 € / 1 STARTER, 1 MAIN COURSE, CHEESES & DESSERTS
(not available from Friday evening till Saturday evening)

MISES EN BOUCHE

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GRILLED GREEN ASPARAGUS FROM DOMAINE SAINT-VINCENT,

SHISO AND THIN SLICES OF BOTTARGA

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'PETIT-GRIS' SNAILS AND POTATO GNOCCHIS,

GRENOBLOISE STYLE BROWNED BUTTER

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POACHED LANGUSTINES,

YUZU FLAVOURED HEAD-JUICE SABAYON

& FRESH MORELS

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CEVENNES LAKE CHAR IN BEESWAX,

LEMON BUTTER, FRIED ARTICHOKE

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WOOD FIRE BLACKMORE WAGYU BEEF,

CELERIAC IN A SEA SALT CRUST & LIVECHE POWDER

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PRE-DESSERT

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GOAT'S MILK 'BLANC-MANGER',

THINLY SLICED STRAWBERRIES

SERVED WITH AN OLIVE-OIL MADELEINE

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PETITS FOURS

220 € / 4 COURSES, CHEESE AND DESSERT

330 € / WINE PAIRING

240 € / 5 COURSES, CHEESE AND DESSERTS

365 € / WINE PAIRING

Non-alcoholic pairing on request.

These menus require a mutual choice for all guests,

they may be combined in 4 or 5 courses.