New's Year Eve

Amuse-Bouche
Foie gras with figs compote and  brioche
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Bio egg in low temperature, morels mushrooms bouillon
with beaufort cheese, dried beef
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Scallops, vegetables salad with sesame seeds and coriander,
point of caviar
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Charolais beef fillet, hazelnut crust and winter vegetables,
truffle juice
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Revisited lemon tart, citrus, basil coulis and yuzu sorbet
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Chef’s mignardises

For all Reservations a deposit of 30% will be asked.