served Monday to Friday, not available for Vanlentine's Day
Aziz Bhatti & Erik Lindelauf
The Master Chefs present:
Rôtisserie
Braised sweetbreads and lobster Concerto
Emulsion of lobster and veal jus with fresh tarragon accompanied by caramelized leeks whistle
49,00
Sliced roasted Chalosse duck with braised Canary Island bananas
Ravioli stuffed with pumpkins and wild sautéed mushrooms garniture
43,00
Sliced roasted haunch of venison, game sauce enriched with redcurrant jelly
With fresh home made noodles melted with foie gras butter sauce and boletus
44,00
SP Supreme of roasted French Vendée squab with a Norcia truffle
Crown of potatoes and truffles, grilled legs served with a frisée salad “au jus de truffe”
