STARTERS

POTATO VELOUTÉ

WITH TRUFFLE,
and its poached egg

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SALMON GRAVLAX

candied beetroot,

cream cheese with fresh herbs

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SNAIL VOL AU VENT

with Champagne

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MAIN COURSES

 CONFIT BEEF

 pan-fried chanterelles, beef jus,

and truffled mashed potatoes ​

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WALNUT ST. JACQUES

on the plancha, orange butter,

and cockles risotto

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CHICKEN SUPREME

at the Kamado barbecue,

roasted baby potatoes,

and yellow wine and foie gras cream

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DESSERTS

 LEMON LOG

pistachio and raspberry

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CHOCOLATE CAKE

and red fruits

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POACHED CLEMENTINE

with Champagne