ENTREES
 

Herring from Petrossian house,

Natural ; Campania burrata, melting leeks and slightly smoked cream.

Or

Onions from our country,

Preserve onion from Cévennes, Comté cheese cromesquis, Morteau sausage and Roscoff onion broth.

 

 

MAINS
 

Cod fish from our coasts,

Cooked "à la nacre" ; carrots, turnips, cabbage from Pontoise and carrot / coconut / ginger emulsified broth.

Or

Red Partridges,

In "chartreuse" of partridges and green cabbage; pink fillet, escalope of roasted foie gras and fine stuffing.
Mashed potato Ratte and carcass juice.

 

DESSERTS

 

Ripened cheeses,

Selection of three cheeses with green salad, fig toast and apricot jelly.

Or

Christmas cheesecake,

Gianduja biscuit, light cream cheese mousse, fresh lychee and cranberry compote, Crémant Rosé sorbet.

 

- - -  PETITS FOURS- - -

 

LUNCH MENUS

3 courses :  45€