Déjeuner Du Chapon Fin
Only for the lunch
Starter: Soft Boiled Egg Wasabi Crust, Horseradish Mousse and White Asparagus.
One Course ( Fish or Meat)
Fish: Half Salted Pollack, Genevoise Sauce, Grilled Pak Choï and Lemon.
Meat: Tender Veal, Piquillos Sauce, Pepper and Red Lentils with Espelette Chili.
Real Café Gourmand
One glass could be suggested by our sommelier to meal.