MENU
SUGGESTION
All menus can be tailored for your needs, nothing is impossible
Menu
Canapé
Mediteranian clams and cucumbre
Oyster Japonese
Starters
Froglegs
Pea/pancetta ravioli
Pea pure served with cured fennel and frisse sallad
Main
French herb crusted lamb rack
Pomme confie, celariac and garlic pure
Confie tomato
Thyme and lemon juice
Presse of lambleg
Black truffle and garlic flowers
Dessert
Mango and passion fruit parfait
Nut tuilles and fresh rasberrys
Canapé
Cauliflower and truffle soup
Sticky porkbelly and mushrooms
Starters
Braised octopuss
Chorizo/Couliflower/Pickle onions
Potato espuma and gremulata
Olieoil and black truffle vinegrette
Main
Brasied ox-cheeks
Foie gras/fried spinache chips
Redwine and sherry sauce
Celariac pucks/carmalised baby carrots
Crispy chicken skin
Wild flowers and picked mustard herbs
Dessert
Dark chocolate and cherry sponge
Sour cherry icecream
Fresh cherrys
Chocolate sorbet and white chocolate tuilles
Canapé
Lardo and chicken fritters
Scollop and sweetcorn
Starters
Smoked duckegg
Cauliflower pure
Burnt garlic powder and almonds
Reduced chicken and lemon sauce
Crudite of cauliflower and mache sallad
Truffle toast with ox-cheek rilette and shaved shallots
Main
Sea bass and oister beignet, grilled langustin
Pomme pure baked leeks
Coriander and lemon foam
Baked red onions and coriander oil
Dessert
Dark chocolate ganache with salty fudge
Goatcheese sorbet, white chocolate snow
Crushed hazelnuts and milk gelly
Canapé
Foie gras a la plancha with sour rasberry
Lobster tail with lemon segments and avocado icecream
Starters
Salmon and cod sashimi
Dried shallots and oysters
Ponzu mayo crispy seaweed
Lemon vinegrette with soysauce caviar
Main
Duck breast crusted with black trumpet and almond potato
chips
Potato and truffle pure, roasted pumpking
Duckleg confie with parsley and garlic
Black pepper duck sauce and micro parsley chips
Dessert
Mille feuille with rasberry and lemon mirangue
Mango sorbet
Lime shortbread and rosemary foram
Canapé
Wagu with chared garlic and capers
Pumpking soup with walnutscrusted chicken terrine
Starters
Bonemarrow brulé and foi gras terrine
Poached pear and beetroots
Beetroot and blackpepper nuggatin
Ryebread chips and xanté sauce
Main
Beef with charde onions
Confie garlic with small pickled onions
Baked onion rings and sweet onion pure
Pomme terrine and fried pancetta
White truffle shavings
Redwine sauce and bonemarrow fat
Dessert
Winter apples cooked in spiced syrup
Apricot and cinnamon mousse
Milk sorbet and almonds
Crispy nutmeg tuilles
Vanilla cream with dried apple bon-bon
Canapé
Mediteranian clams and cucumbre
Oyster Japonese
Cauliflower and truffle soup
Sticky porkbelly and mushrooms
Lardo and chicken fritters
Scollop and sweetcorn
Foie gras a la plancha with sour rasberry
Lobster tail with lemon segments and avocado icecream
Wagu with chared garlic and capers
Pumpking soup with walnutscrusted chicken terrine
Grilled pork cheeks with terrin of leeks and celariac remulad
Ceviché
Deep fried cod cheeks with pancetta and dill