Menu Napoleon 22/11 - 23/12 (per table)
€ 65 ( € 95 *) *wines included until main course
Scallops carpaccio
lime and soy vinaigrette - radish - sour cream (caviar supplement 10g / €25)
OR
Veal cheek stew
farm egg, slow-cooked at 63°C - potato espuma - sautéed spinach - crispy Pancetta
***
Winter truffle ravioli +€25 (€37*)
pheasant consommé - mini Shiitake - celeriac
***
Monkfish fillet
Vichyssoise of bacon and smoked trout - leek cream - winter purslane oil - chateau potatoes
OR
Venison medallion “Grand-Veneur”
Brussels sprouts - butternut squash cream - forest mushrooms - almond croquettes
***
Homemade dame blanche
OR
Feuilletine
hazelnut - mocha ice cream - yogurt cream
OR
Selection of cheese (+ €9)
By Michel Van Tricht
* Sherry Ximenez-Spinola old harvest 17° (+ €11)