+33 676 825 188
Available upon request
Breakfast, Lunch & Dinner
Breakfast, Lunch & Dinner
Hors d’oeuvres
Chestnut velouté with surprise bruscchetta
Risotto with artichoke hearts and baby leeks
Vegetables tempura with sweet chilly dip
Roasted beetroots carpaccio sushi style
Raw and steamed vegetables with sesame and ginger dressing
Rice spring rolls with crudites and mint
Seared sea scallops with morel sauce and celeriac dumplings
Shrimp cannelloni with romesco sauce
Bouchée à la reine : puff pastry filled with seafood and bechamel
Fish tartare with passion-fruit and citrus dressing and herb salad
Lobster bisque with its lobster ravioli and croutons
Lobster carpaccio with creamy capuccino
Comte Cheese soufflé and truffle salad
Foie-gras on toast with chutneys
Foie-gras ravioli in vibrant broth « pot-au-feu » style
Confied and crispy duck leg served with pancakes, crudites with a sweet and sour sauce
Vol au vent: veal, sweetbread and morels in puff pastry
Beef carpaccio with truffle oil, parmesan and arugula
To follow
Roasted butternut with surprise stuffing
Japanese style lamen and miso soup with pak choy and baby vegetables
Coral lentil Massaman curry in coconut milk and crispy rice
Crispy tofu with ginger teriyaki sauce, spinach and seaweed tartare
Cajun style rice and beans with coriander salsa
Moroccan vegetable couscous and its spicy broth
Slow- roasted ratatouille Provençale vegetables
Grilled mushroom and asparagus with vibrant soy and lemongrass dressing
Roasted cauliflower and thaï curry sauce
Roasted monkfish with lobster gravy «Armoricaine» and saffron rice
Whole sea bream roasted in salt crust with hollandaise and vegetables
One sided crispy sea bass filet with vanilla oil and vegetables wok
Seared tuna steak with teryaki and chilly sauce, steamed vegetables salad in sesame
Cod glazed in oyster sauce with crispy noodles and vegetables wok
Sea scallops, leek and mushroom risotto with parmesan crisps
Tagiatelles with Cognac flambed lobster
Carribbean style bouillabaisse: fish, shell-fish and vegetables in a broth
Beef Wellington with pommes dauphines, gravy and grilled vegetables
Beef tenderloin «Rossini» with pan seared foie-gras and morel sauce and home fries
The crying tiger: thaï marinated beef with glutinous rice and a wok of vegetables
Veal chops with gravy, mash potatoes, steamed spinach and parmesan crisps
Creamy veal blanquette with morels and gratin dauphinois
Duck breast crispy on the skin with a vibrant pepper sauce and roasted vegetables
Roast farm chichen with tarragon gravy and baked potatoes
Confied lamb chanks with garlic and a morrocan taboulé and a minty yogurt dressing
Herb and almond crusted rack of lamb with ratatouille
Slow roasted organicly farmed piglet and its crispy skin
Grilled pluma iberica de pata-negra with creole sauce
Pulled pork with caramelized onions and cheddar sauce as burger or mexican tacos
The Cheese corner
Assortment of cheeses with crackers, fresh bread and a walnut salad
Roasted camembert with nuts, pickles and toasts
Raclette : assortment of cheeses to be melted at the table with potatoes, cold cuts, quail eggs, pickles
Tartiflette from Savoie : gratiné reblochon with potatoes, onions and bacon
Fondue of melted cheeses with kirsh, croutons, cold cuts and mesclun salad
Desserts
Chocolate soufflé
Grand Marnier soufflé with its chocolate shooter
Thin shortbread tart with lightly salted caramel and dark chocolate
Profiterolles: french pastry filled with vanilla cream and melted chocolate on top
Traditionnal tiramisu
Tirabana: my cuban version of tiramisu with aged rhum and exotic fruits
Chocolate mousse with caramel chips
Crèpes Suzette flambéed in aged rhum
Flambed bananas in rhum with ice cream
Soft chocolate brownie with pecans and red berries
Vanilla crème brulée plain or with red berries
Lime and passion-fruit cheesecake
Exotic fruits tart
Tatin tart: caramelized apples and puff pastry with sour cream or vanilla ice-cream
Apple crumble with cinnamon and vanilla ice-cream
Pinapple carpaccio in spicy syrup with lime sorbet
Roasted pinapple in citrus caramel
Fresh fruits skewers in chocolate ganache
Panna cotta with red berries
Caramel panna cotta with speculos crumble
