Le Fin Gourmand

Foie gras terrine with Tokaji served with toasted brioche and mango-pineapple chutney.

Three pumpkin preparations: velouté, panko tempura and fleur de sel crème brûlée.

Confit and glazed salmon accompanied by a beetroot coulis and a lime creamy sauce.

Half-cooked langoustine carpaccio with shredded coconut and kaffir lime.

Angus beef and foie gras carpaccio, white balsamic and truffle vinaigrette, served with fries.

Tuna in three ways: tartare, half-cooked and tataki, on Chinese noodles with vegetables and arugula.

Parmesan croquettes accompanied by a salad.

Grey shrimp croquettes with salad and fried parsley.

Sea bream dim sum style ravioli with coconut milk, red curry and small vegetables.

Wäinzossis with chanterelles with Porto and mustard sauce, accompanied by mashed potatoes.

Tuna kadaif, heart of palm tartare, basil-wasabi mayonnaise, pickles and Padron peppers.

Steak tartare prepared to order, served with fries and salad.

Selection of Bouchot mussels prepared according to your choice.

Valrhona chocolate tartlet with Dulcey mousse and chocolate sorbet.

Apples in three textures: vanilla compote, chiboust tartare and hazelnut crumble with sorbet.

Valrhona 80% chocolate lava cake with mini crème brûlée and sorbet.

Iced coffee served with whipped cream.

Dame blanche accompanied by hot chocolate.

Assortment of homemade sorbets according to the seasons.

Coffee accompanied by an assortment of treats.

Selection of aged cheeses.