Burrata cheese with tomato and strawberry
LES ENTRÉES FROIDES ET CHAUDES
Lobster Salad with grapefruit and roasted corn
Egg cocotte, parsley crust, mushrooms and garlic purée
Rooster ravioli with red wine stew and pecorino emulsion
Caviar over a crispy poached egg & smoked salmon
Beetroot and apple salad served with green mustard sorbet
Pan-fried duck foie gras with liver mousse tartlet and plum wine sauce
Chestnut in a fine velouté, Jerusalem artichokes and celery confit, black truffle from Périgord