Меню

Saint-Germain with appetizers

Duck liver with ginger, apple and lime, served with a fruit bun

Scallops in a shell, vegetables and butter thaï spices.

Braised deer fillet, cognac sauce, ruby mashed potatoes

Turbot fish fillet braised with saffron beurre blanc sauce, black venus rice and soybeans

New year’s dessert

Shredded venisson ravioli, chanterelles, cranberry broth

Duck liver with ginger and lime, served with a fruit bun

Trout gravlax, smoked beetroot, vodka lemon cream

Sweet Cévennes onion tarte Tatin with black pudding

Cream of Nice sqash soup and pear, topped with bacon whipped cream

Rumsteak heart, shallot confit with red wine, mashed potatoes and chanterelles

Pork chop, cognac jus, grenailles potatoes, mushrooms and chesnuts

Guinea fowl supreme, cognac meat glaze, stewed cabbage and seasonal mushrooms

Seabass fillet with beurre blanc sauce, creamy polenta, and seasonal vegetables

Back of cod in pistachio crust, tomato compote, tarragon vegetable flan

Gourmet coffee an assortment of four small dessert

Gourmet tea an assortment of four small dessert

Gourmet alcool an assortment of four small dessert

Chef Philippe’s delirium : Verbena panna cotta, iced soup of peachs, lime and ibiscus flower

Black chocolate lava cake (gluten free), sweet ginger ice cream

12 minutes for cooking

Our Citrus-style Tiramisu, chestnut cream, hazelnut chocolate, amaretto

Cheese platter