Simone-style “œuf parfait” meurette, triple-cooked bacon, caramelized pearl onions, sautéed mushrooms, red wine sauce.
Crispy polenta, tomato sauce and Nostraline black olives.
Creamy button mushroom purée, pan-seared oyster mushrooms, and a beurre blanc emulsion.
Catch of the day fish gravlax, preserved lemon and ginger vinaigrette, pickled grapes.
South-West France IGP foie gras terrine, chutney of quince, onions, mushrooms, fruit bread toast.
Sage butter risotto, smoked haddock and finger lime.
Nom Banh Chok with coconut kroeung curry, flaked mackerel, noodles and flambéed shrimp.
Pulled pork shoulder, creamy potimarron squash, roasted squash, black pudding condiment and toasted hazelnuts.
Seared scallops, roasted butternut squash cream, warm vegetable and peanut tabbouleh, passion fruit vierge sauce.
Gorgonzola gnocchi gratin, red wine-braised Treviso endive, toasted walnuts.
Chicken tenders or ground beef patty + garnish
Sirop / Flavored syrup drink
Selection of mature cheeses.
Saint-Marcellin cheese.
Fresh faisselle from La Mère Richard, served with honey, chestnut cream, or plain.
Dark chocolate ganache tartlet, stracciatella, toasted hazelnuts and olive oil.
Classic tiramisu.
Apple pastry, salted butter caramel, Bulgarian yogurt ice cream.
Pandan and vanilla crème brûlée.
Coffee with mini-desserts.