Menu 1 – ‘Normal menu’
Starter: Caviar of sea bass with ginger, cream d' Isigny and affila cress
Main course: The finest of quail roasted, potato "Anna" fine poultry farce, flavoured with "Xeres", stewed young spinach, stewed male tous, garden boats, spagetti of courgettes and fine spices presented in circle. Sauce in sauce pans on table (two per table)
Dessert: Airy biscuit biscuit with apple and its chocolate mousse
Menu 2 - Vegetarian/Gluten-free/Lactose-free
Starter: Carpaccio "blonds the career" lemon juice, flakes of goat cheese, crumble of nuts
Main course: Wok of rice noodles with crispy greetings, soft Thai curry
Dessert: Seasonal fruit salad with coulis of forest fruits
