uniquement au dîner, en 5 services, pour l’ensemble des convives

Porcini mushroom soup, whipped cream

Perfect egg, mushroom, Comté cheese and walnut emulsion

Sea bass carpaccio, clementine and vanilla seed

Grilled octopus, beetroot and hummus, kumquat condiments

Salmon Gravelax, celery and Granny Smith gravlax

Scallops, butternut squash, parmesan broth

Sea bream, potato, saffron pistil and mussel

Aubrac beef confit, carrot and red wine sauce

Free-range poultry, corn puree, poultry juice

Sweetbreads, leek and citrus fruit

Assortment of matured A.O.P cheeses

Acarigua grand cru chocolate fondant, hazelnut ice cream

Lemon tart #le122

Choice of artisanal sorbets and ice creams

Pear crumble, salted butter caramel and Greek yogurt

Verzenay

Frédéric Brochet