amuse-bouches

Shelled lobster claws ant tails with green pea and chive coulis, celery cream, crunchy vegetable salad and candied bell peppers

Or

Duck foie gras prepared three ways : spiced confit, halzelnut cream and aged porto mousse with balsamic reduction and toasted brioche

Roasted turbot on the bone with green asparagus tips, vegetable blanquette with clams and creamy mussel jus

Or

Pan-seared wild sea bass, lightly smoked with warm herb and tomato vinaigrette, saffran risotto and crispy bread tuile

« Excellence Miéral » Pigeon prepared two ways : Roasted breast on the bone and confit leg with shallots, rich brown jus and vegetable mille-feuille

Or

Tournedos Charolais au foie gras poêlé à notre façon, mousse de carottes, légumes primeurs et champignons des bois sauce aux truffes noires et chips de vitelotte

The pre-dessert

Choice of desserts and its mignardises

Explore an exceptional culinary symphony with our Gourmet Menu.
A gastronomic experience where each dish is a work of art for your taste buds.

amuse-bouches

Shelled lobster claws ant tails with green pea and chive coulis, celery cream, crunchy vegetable salad and candied bell peppers

Or

Duck foie gras prepared three ways : spiced confit, halzelnut cream and aged porto mousse with balsamic reduction and toasted brioche

Roasted turbot on the bone with green asparagus tips, vegetable blanquette with clams and creamy mussel jus

Or

Pan-seared wild sea bass, lightly smoked with warm herb and tomato vinaigrette, saffran risotto and crispy bread tuile

« Excellence Miéral » Pigeon prepared two ways : Roasted breast on the bone and confit leg with shallots, rich brown jus and vegetable mille-feuille

Or

Tournedos Charolais au foie gras poêlé à notre façon, mousse de carottes, légumes primeurs et champignons des bois sauce aux truffes noires et chips de vitelotte

The pre-dessert

Choice of desserts and its mignardises