Cuisine Degustation

Menu Cuisine Degustation

Appetizer
February Harvest: Carrot and Black Melanosporum Truffle Ravioli,
Vegetable Emulsion, Watercress Oil
Scallops from the Normandy Coast, Crab with Lime,
Slight Bitterness of Gentian, Vegetal Powder
Monfish from the Brittany Coast, Curry-Coconut Sauce,
Orange Butter Glazed Carrot, Potimarron Squash, Ginger Condiment
Grilled Auvergne beef fillet, Brown jus with Herbs,
Red Beetroot Mousseline and Beetroot Pearls with Tonka Bean
Delicious Cheeses from Auvergne
« Fruits Theme » with Seasonal Fruits for Vitamin and Freshness
« Chocolate Theme » Various Kinds of Chocolates for Enjoyment and Sweetness …

129 €