STARTER
Heart of plain salmon and spices
Tamara cream with Tobiko eggs / Crispy German wheat with
seaweed
Duo of cauliflowers with rémoulade sauce,
Duck foie gras with Beaumes de Venise
Mango chutney with dried grapes
Déclinaison de Tomates
« Tomates multicolores, sélection du chef »
Espuma mozarella/basilic/ moutarde de Gretz
Sprats fumés, caille de chèvre et coulis de poivron
vinaigrette noisette
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
Lobster stew sauce
Rump of veal
Cooked in low temperature & roasted / Ratte mashed potatoes
Veal juice with Gretz mustard / Vitelotte crips
Free range chicken breast
Oyster Mushrooms fricassee
Chinese cabbage and young carrots / Albufera sauce
DESSERT
Saint Marcellin Cheese
Fondant chocolat framboise
Biscuit chocolat et crémeux au piment d’Espelette
Confit framboises pépins
Fresh fruit minestrone
Mango sorbet
Vanilla Panna cotta
Earl-Grey jelly, crumble and vanilla mousse
Ice cream & sorbet
Ice cream & sorbet
