Herring from Petrossian house,
Natural ; Campania burrata, melting leeks and slightly smoked cream.
Onions from our country,
Preserve onion from Cévennes, Comté cheese cromesquis, Morteau sausage and Roscoff onion broth.
Cod fish from our coasts,
Cooked "à la nacre" ; carrots, turnips, cabbage from Pontoise and carrot / coconut / ginger emulsified broth.
In "chartreuse" of partridges and green cabbage; pink fillet, escalope of roasted foie gras and fine stuffing.
Mashed potato Ratte and carcass juice.
Selection of three cheeses with green salad, fig toast and apricot jelly.
Gianduja biscuit, light cream cheese mousse, fresh lychee and cranberry compote, Crémant Rosé sorbet.
- - - PETITS FOURS- - -
3 courses : 45€