New's Year Eve

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

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