Lightly grilled scallops, leek fondue and Thai inspired poulet broth.

Lightly pan-fried mackerel fillet, raspberry vinegar tomate coulis, crisp carrots,

pickled red onions and squid ink biscuit.

 

Gomasio marinated salmon gravlax, purple cabbage and salad de Trévise, sour cream.

 

Porto and cognac infused foie gras, apple and onions chutney infused with

calvados, toast. (7€ surcharge)

 

 

 

Main dishes...

 

Cod loin fillet roasted in lemon oil, beetroot purée and creamy lemongrass fish fumet.

 

Veal chuck braised at a low temperature, quinoa risotto with dried fruits and nuts,

varied vegetables and mint braising gravy.

 

Rib eye steak (VBF), cardamom carott purée, carott greens and shallot and clove

beef gravy.

 

 

 

Desserts...

 

Gingerbread, clementine and carott spice infused ganache, speculoos bits and orange segments.

 

Tiramisu style entremet, coffee-almond biscuit, tonka bean pear compote and mascarpone cream.

 

Crispy meringue, black sesame whipped cream and olive oil.

 

Molten chocolate cake with salted butter caramel and fromage blanc ice cream.

 

Cheese platter from "Crèmerie des Carmélites" with condiments.