HORS D’OEUVRES (choice of one)
CARPACCIO DE SÉRIOLE DU JAPON
Yellowtail Carpaccio with Guacamole and Citrus Dressing
ESCARGOTS DE BOURGOGNE
Snails with Garlic Butter and Parsley
BURRATA ET TOMATES
Burrata with Cherry Tomatoes and Basil
CREVETTES TIÈDES À L’HUILE D’OLIVE
Warm Prawns with Olive Oil and Lemon Juice
LES PLATS (choice of one)
RISOTTO AUX CHAMPIGNONS ET PARMESAN
Risotto with Seasonal Mushrooms and Parmesan
BAR RAYÉ PRÉPARÉ EN CROÛTE DE SEL DE GUÉRANDE
Salt Baked Sea Bass with Artichokes and Tomatoes
CANARD À L'ORANGE
Duck Confit with Orange and Grilled Cabbage
CÔTELETTES D'AGNEAU ‘VIVIENNE’
Marinated Lamb Cutlets with Olive, Aubergine Caviar and Pine Nuts
