ChaomeisterJ:
amuse bouche: bouillabaisse
ChaomeisterJ:
1st course: Fresh ewe's milk in a vegetal ravioli & speck, zucchini & summer truffles
ChaomeisterJ:
1st course: Fresh ewe's milk in a vegetal ravioli & speck, zucchini & summer truffles
ChaomeisterJ:
1st course: Foie gras and smoked eel terrine, Pedro Ximenez
ChaomeisterJ:
2nd course: A pigeon pie with foie gras and porcini mushrooms
ChaomeisterJ:
2nd course accompaniement: grilled pigeon
ChaomeisterJ:
2nd course: Roast rack of lamb, potato cannelloni, girolles mushroom, & confit spring garlic
ChaomeisterJ:
2nd course: Calves liver, ratte potatoes mousseline, sauce facon ravigote
ChaomeisterJ:
3rd course: Fresh raspberries & lemon tart, cardamom mousse & lemon verbena ice cream
ChaomeisterJ:
3rd course: Pineapple ravioli, vanilla cream, banana & rhum cake, passion fruit sorbet
ChaomeisterJ:
petit-fours