Starters
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Cream of chestnut and buckwheat
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Perfect egg with mushrooms, trumpets of the dead and Paris mushrooms, angel hair pasta
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6 snails from Burgundy, garlic butter and parsley
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Foie gras, pear and chestnut jam
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Organic quinoa salad , citrus fruits and crunchy vegetables
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Sea bass tartar, mango, mint and green lemon
Main courses
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Pork ribs from Picardie, roasted vegetables
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Duck leg confit , organic haricot beans
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Beef fillet, potato gratin
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Hand cut beef tartar, basil, olive oil and citrus, potato gratin
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French veal steak , orzo pasta with morels
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Duck breast from the South West of France with orange, bulghur with goju berries ans pistachios
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Vegetarian platter
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Sea bass fillet, black venus rice with green asparagus and 24 month old Comté cheese
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Fillet of sturgeon from Aquitaine, purée of Jerusalem artichoke
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Desserts
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Tart, cheese cake style with mango
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Chocolate finger, ganache with mint
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Floating island, caramelized hazelnuts
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Stuffed waffle from \"Maison La Bruxelloise\" with crème brûlée
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Crème brûlée flavored with mapple syrup
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Traditionally made ice creams from \"Maison Pedone\
Bebidas
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Botella de agua
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Media botella de agua
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Café
