AMUSES BOUCHE

ESCALOPE DE FOIE GRAS POELEE AU VERJUS ET RAISINS
Escalope of foie gras cooked in the verjuice and the grapes with jam of red onions

NOIX DE SAINT JACQUES D’ERQUY
Scallops, mashed potatoes & its truffle oil

TOURNEDOS DE BICHE A LA MOELLE
Tournedos of hind, served with tetragone

BRIE A LA TRUFFE
Brie with truffle, salad of watercress

ASPIC D’AGRUMES
Aspic of citrus fruits in cocktail

MIGNARDISES PLATTER



120 € PER PERSON
Down payment required for any booking.