LES ENTRÉES FROIDES ET CHAUDES

Burrata cheese with tomato and strawberry

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