Aperitifs
“Discovery”
Alcoholic cocktail at 7° made from Fruits and Orange Juice
” Privilege ”
Crémant d’Alsace
“Prestige”
Brut Champagne
Cold toasts, hot Zakouskis and assortment of Petits Savés
1.1. Cold Starters
– Martinican pineapple (duo of crab and shrimp with cocktail sauce)
– Mille-feuille Mozzarella with virgin Kalamata oil and cherry tomatoes
– Half-moon of Cavaillon on Chiffonnade of Parma
– Smoked Salmon Feuillantines and Seasonal Garnish
– Périgourdine salad and its accompaniment
– Salmon Carpaccio with Pink Pepper
– Beef Carpaccio with Parmesan Shavings
– Soft Foie Gras “Prestige”
– Norwegian Delicacy (farandole of smoked fish)
– Delights of Greece (assortment of Greek hors d’oeuvres)
– Fisherman’s Barquette (lobster, prawns, langoustines, shrimp)
– Florentine salmon opera
– Avocado with Smoked Salmon and Poultry Cream
– Mediterranean red tuna tartare with wasabi
– Chef’s Terrine and Shallot Jam
1.2. Soups (multitudes of flavors to choose from)
– Soups
– Creams
– Creamy soups
1.3. Hot Starters
– Pasta Festival (see choice)
– Asparagus Ballotins with Smoked Salmon and Mousseline Sauce (in season)
– Armorica Lobster
– Pike Quenelles Flavored with Lobster Bisque
– Chef’s Style Mushroom Garden
– Lamb kebabs and mint yogurt cream
– Round of Pyrean Scampi, Tomato Sauce and Hot Goat Cheese
– Moussaka (thousand leaves of eggplant, zucchini, potatoes and béchamel)
– Caramelized quail skewer with sweet spices
– Bacon strings and frisée with raspberry vinegar
– Scallop Shell and Watercress Mousse
– Mediterranean plate (scampi and salmon flavored with raspberry vinegar)
– Fig carpaccio with olive oil & hot goat cheese
– Scampis with Madagascar Vanilla Butter
– Eggplant crumble with grana padano and mimolette
1.4. Trou Normand (wide variety of perfumes)
– Sorbets, parfaits, fresh fruit soup,…
1.5. Dishes
– Pure Rossini Filet (with foie gras)
– Pure Filet with Forest Mushrooms or Morels (in season)
– Poultry Breast with Gingerbread
– Argentinian Beef and its Vegetable Planter on a Brown Background
– Pure “White Blue Belgian” Filet and its Seasonal Procession
– Pork medallion with red ruby
– Poultry Breast and Witloof Strings
– Crystal papillote of fish and sunny vegetables
– Guinea Fowl Supreme and Lingonberry Jam Flavored with Muscat Grapes
– Crown of Lamb with Meaux Mustard
– Leg of Lamb from our Countryside with Thyme Flower and Oyster Mushrooms (in season)
– Hare Saddle brushed with Old-Fashioned Mustard (in season)
– Filet Mignon of Doe with Caramelized Apples (in season)
– Sauteed Local Veal with Parsley Sauce
– Grilled Swordfish and Béarnaise
– Skate with Lime Butter
– Lamb kebabs and mint yogurt cream
– Lime Flavored Salmon Steak
– Ray with Lime Butter
– Lime Flavored Salmon Steak
