*Friday, February 14 & Saturday, February 15

*excluding beverages

Savoury starters

***
Amuse-bouche for lovers

***

Terrine of duck foie gras cooked au naturel
Apple and ginger declension

***

Freshly roasted scallops
Sichuan pepper jus, roasted cauliflower and kumquat condiment,
rock smoke

***

Roasted turbot steak
Burnt and candied leeks, chervil flan with sweet clover,
light caraway sabayon

***

Fillet of Aubrac Beef
Kefta from the thighs, full-bodied juice with peated whisky,
soufflé bread stuffed with black curry and braised endivette

***

Sweet Preludes

***

Beet, pomegranate, coffee

***

Chocolate
Warm Madeleine, praline and truffle ganache