The menu
Some examples of seasonal menus :
Spring
- Fresh and smoked salmon, cucumber jelly and whipped beetroot cream
- Crusted lamb with mild spices and butter vegetables
- Mascarpone macaroon with poppy sirup
Summer
- Tartare of traditional tomato varieties with balsamic, courgette with fresh coriander and potted sardines
- Fish skewer and fine ratatouille with thyme flower
- Light lime cream, grapefuit jelly and lemon cake
Autumn
- Wild mushroom fricassee, egg with gravy and hazelnut oil
- Beef cheek, celeriac mousseline and sweet potato
- Warm chocolate and almond cake, caramel and fromage frais ice cream
Winter
- Parsnip soup, smoked bacon froth and bacon chips
- Guinea fowl supreme, foie gras, sage flavouring and jerusalem artichoke
- Mango gratin with pistachio
