NEW YEAR'S EVE DINNER
31.12.18

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Feuilletage
Spinach, Parisian ham, black truffle
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Imperial langoustine
Cauliflower mousseline, parsley juice, Imperial French Caviar
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Royal Foie gras
Crayfish sauce, black truffle julienne
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Turbot
Leek, thyme and lemon potatoes
Seashell juice
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Normandy Pear
Sorbet, served with Genepi liqueur
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Wagyu beef on the grill
Parnsips baked in clay, fried garlic petals, mustard condiments
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Fresh "Père Favre" goat cheese & black truffle
Frisée salad with walnuts, toasted cereal bread
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Blood moon vacherin
Slow cooked confit citrus fruit, ganache cream with blood orange,
Slow cooked sweet chestnut meringue
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Coffee, tea and herbal tea infusions
Chocolate truffles, "bugnes" doughnut style pastries and mandarines
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350 EUR

per person, accompanied by a glass of Champagne