Menu 52 euros

Appetizer and trio of appetizers

STARTERS

- Chazeaux snails, seasonal mushroom ravioli, parsley emulsion

- Red wine-marinated foie gras, passion fruit, coffee, and mint jelly, homemade gingerbread crisps

- Homemade Richelieu pâté en croûte, vegetable pickles, and sangria reduction

- Brook trout carpaccio, ginger oil, cauliflower purée, seaweed purée, ponzu sauce

MAINS

- Saddle of rabbit stuffed with chanterelles, poultry jus

- Veal rump, veal jus with chanterelles

- Brook trout cooked on one side, creamy crayfish bisque

- Beef tenderloin, morel sauce

Pre-dessert

DESSERTS

- Trompe l'oeil walnuts

(ganache and walnut gel, crunchy walnut praline) Pecan)

- French Toast Trompe l'oeil

(soaked brioche, creamy caramel, vanilla gel and ganache)

- Wine Pear Trompe l'oeil

(wine pear insert, Christmas spice ganache, 4-spice biscuit)

- Tonka Bean Trompe l'oeil

(chocolate ganache, crunchy cocoa nibs, creamy caramel, tonka bean cream)

- Pink Entremet and Morello Cherries from Fougerolles

(almond crumble and dacquoise, Fougerolles Morello Cherries gel and veil, pink mousse)