For this special occasion, the chef has prepared an outstanding and exceptional menu for you. Embark on a culinary journey where the delicacy of gastronomy perfectly complements the indulgence of tradition. Let yourself be carried away by an unforgettable gastronomic experience, where each dish tells a story of flavors and emotions.

Sunday 5th April

Duck foie gras prepared three ways, spiced confit, roasted hazelnut cream and aged port mousse, balsamic reduction and toasted brioche

Lightly smoked roasted wild sea bass, asparagus tips and green vegetables in a blanquette style, creamy Bouchot mussel jus

Herb-roasted rack of lamb, tomato moussaka, confit garlic cloves, rich lamb jus and seeded baguette with savory

The pre-dessert

White chocolate surprise shell with meringue, creamy filling, light mousse and sour cherry confit, fruit coulis

Petit fours and Easter chocolates