| This menu will be offered to you by our butler at your request |
| Lunchtime only In 4 courses (Amuse-bouche, starter, main course and dessert). |
| * Cheese to replace dessert to be specified when ordering : +/- 10€ supplement depending on your cheese choice |
| Any change in our menu will be charged |
| Carpaccio and tartare of Normandy scallops paired whit celery and melanospurum truffe, shallots slow-cooked for several hours OR Red tuna tartare, caviar, hazelnut, potato velouté, organic tamari OR Sea bass ceviche, butternut in variations, clementines, coffee, yuzu yogurt OR Duck foie gras confit, pear, red wine, ginger, almonds ----------------------- |
| Filet of monkfish “petit bateau” larded, onions, split peas, Melanosporum truffle OR Line-caught cod maki and lobster, endives, cromesquis mushrooms, candied lemon OR Chartreuse of Zita, braised beef chuck, celery, siphoned Choron, herb salad OR Filet mignon of Iberian pork stuffed with langoustines, potatoes, spinach, mixed juices ---------------------- |
| Tiramisu revisited by our pastry chef M. Jersson Olivares OR Tonka cheesecake, black lemon gel and whisky ice cream, pecan cookies OR Traditional hot Grand Marnier soufflé, orange madeleines ---------------------- |
| * Cheese to replace dessert to be specified when ordering : +/- 10€ supplement depending on your cheese choice |