Lunch
Week from 11 to 16 May
To choose between three appetizers, three main courses and two desserts
Appetizers
Fine parsnip cream with green apple brunoise
or
Salmon and avocado tartar, Japanese-stiyle seasoning
or
Salad timbale with duck confit and raspberry vinaigrette
Courses
Potato gnocchi with Genovese pesto and cherry tomatoes confit
o
Grilled snapper fillet with tomato sauce, garlic cream and sorrel
o
Iberian pork secret with Pedro Ximenez, roasted lettuce hearts and potato mousseline
Desserts
Financier sponge cake with olive oil, basil ganache and strawberry sorbet
o
Chocolate ingot with peanut and vanilla
Bread & amuse bouche
26.50 € (VAT included)