ChaomeisterJ:
Septime
ChaomeisterJ:
crackers and cream of comte
ChaomeisterJ:
blueberry and sage
ChaomeisterJ:
peach and lavendar
ChaomeisterJ:
1st course: tuna, juniper berry infused cream cheese, tomato and mustard gel, tarragon
ChaomeisterJ:
2nd course: white beans from Southern France, mussels, breadcrumbs
ChaomeisterJ:
3rd course: poulette de Patis fumee, condiment abricot (chicken, apricots, mushrooms, marigold)
ChaomeisterJ:
3rd course: Encornet d'Oleron, jux aux herbes (squid, zucchini, gherkins, veloute of watercress sorrel and basil)
ChaomeisterJ:
4th course: sweat meadowood ice cream, buckwheat, nectarine and plum compote
ChaomeisterJ:
cheeses: lagouile and chevre