Appetizer.


Warm velouté of foie gras, shredded duck with garden herbs, slightly bitter Aiguillettes.


Lightly seared beef accompanied by a handful of sautéed Gnocchis with nuts and artichokes,
Thai basil jus.


Selection of matured cheese.

Pre dessert.


Pineapple confit on a pan fried brioche served with a crisp cornet and Tonka bean ice cream.


Sweet delicacies.