sample menus

SPRING

  • Pea veloute with mint, sweet shrimp crostini
  • Jumbo white asparagus from Provence, sauce Hollandaise
  • Morel mushroom risotto
  • Spring lamb roasted with wild garlic and new potatoes, jus gras
  • Strawberries in their juices, mascarpone sorbet



SUMMER

  • Golden osetra caviar served with tomato jelly, celery and basil
  • Artichoke stuffed with fresh crab, vegetables a la Grecque 
  • Lobster with apricots, chanterelle mushrooms and lemon verbena
  • Duck roasted with white peach, fava beans and fresh almonds
  • Wild blackberry tart with basil


AUTUMN

  • Chestnut soup spiced with cardamom
  • Scallops roasted with walnuts in a cider sauce
  • Wild Scottish hare au poivre, mashed potatoes with the juices
  • Hazelnut and chocolate palet

WINTER

  • Oeuf mollet with celery root with black truffle 
  • Wild turbot roasted with bone marrow, smoked potatoes and black truffles
  • Veal sweetbreads "carbonara" style with fresh pasta, herbs and black truffle
  • Mandarin sorbet with basil and champagne mousse
  • Millefeuille