Easter menu

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Menu de Pâques

Bernard Chemarin cuisinier
Dimanche 21 Avril (Menu Unique) et Lundi 22 avril (Tous nos Menus)
sur reservation uniquement
68 € par personne
hors boissons

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amuse-bouche
Escalope de foie gras de canard poêlé, vinaigrette chocolat balsamique et crumble aux pommes
entrée
Saint Jacques de la Manche rôties aux pointes d’asperges
et cassis, poivre de timut
 plat
Noisette d’agneau, cuit en basse température au jus
réduit à la truffe, ail en chemise et thym frais
Accompagné de boutons d’artichauts et fanes de légumes
fromage
Fromage blanc à la crème du Père MICHON
Ou Crottin de chèvre à la vinaigrette de miel
dessert
Mi-cuit au chocolat de Guanaja,
tartelette aux framboises et glace à la pistache
 
 

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