The Chef’s Menu

Appetizers

  • Seared Foie Gras
  • Salmon Marinated with sea salt and lemongrass
  • Burrata and cucumber gazpacho
  • Escargots
  • Foie gras
  • Cheese plate
  • Goat cheese salad
  • Onion soup
  • Caviar Baeri NANO
  • Pumkin soup and Gorgonzola mousse

Main courses

  • Pork Chop Ardennaise
  • Beef Wellington
  • Veal Stew
  • Fresh tuna with mustard sauce
  • Mahi-Mahi Provenzal flavor
  • Cassoulet
  • Rack of Lamb
  • Duck Breast with orange sauce
  • Peppercorn steak
  • Boeuf bourguignon
  • Duck confit
  • Lamb shank
  • Sea bass with lemon mousse
  • Chicken Ballotine with wilde mushroom sauce

Desserts

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