STARTER
Heart of plain salmon and spices
Tamara cream with Tobiko eggs
Crispy German wheat with seaweed
Crispy German wheat with seaweed
Duo of cauliflowers with rémoulade sauce, Gretz mustard
Vegetables pickles
Duck foie gras with Beaumes de Venise
Mango chutney with dried grapes
Winter
Stewed seasonal fruits & vegetables
Served warm in a vinaigrette
Beetroot espuma with spices
Beetroot espuma with spices
Velvety lobster soup
Salpicon, sea urchin coral
MAIN COURSE
Salmon / Squid rings
Riso with butternut and seaweed tartare
Herbs butter / parsnip crisps
Fillet of sea bream
Roasted, Glazed with spices / Crunchy fennel
Chicory / Buttered leeks
Bacon bits and lobster stew sauce
Bacon bits and lobster stew sauce
Rump of veal
Cooked in low temperature &roasted
Ratte mashed potatoes
Ratte mashed potatoes
Veal juice with Gretz mustard / Vitelotte crips
Free range chicken breast
Oyster Mushrooms fricassee
Chinese cabbage and young carrots
Albufera sauce
Albufera sauce
DESSERT
Saint Marcellin Cheese
Praline biscuit
Biscuit and hazelnut cream
Shortbread and passion whipped cream
Fresh fruit minestrone
Mango sorbet
Vanilla Panna cotta
Earl-Grey jelly
crumble and vanilla mousse
crumble and vanilla mousse
Ice cream & sorbet