The Chef’s Menu

Appetizers

  • Seared Foie Gras
  • Salmon Marinated with sea salt and lemongrass
  • Burrata and cucumber gazpacho
  • Seared Foie Gras
  • Escargots
  • Foie gras
  • Cheese plate
  • Goat cheese salad
  • Onion soup
  • Caviar SEVRUGA Malossol

Main courses

  • Pork Chop Ardennaise
  • Octopus and its bouillabaisse juice
  • Veal Stew
  • Roast pork with onion confit
  • Fresh tuna with mustard sauce
  • Fish Duo with Provenzal flavor
  • Seared Foie Gras
  • Rack of Lamb
  • Duck Breast with green pepper sauce
  • Peppercorn steak
  • Boeuf bourguignon
  • Duck confit
  • Lamb shank
  • Red Snapper with lemon mousse
  • Seared Foie Gras
  • Scallops

Desserts

  • Ice cream gourmet
  • Crème brulée
  • Chocolate mousse
  • Coupe colonel
  • Apple Tart Tatin