“Déclinaison” of duck foie gras and their chutneys served with warm raisin bread
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Nile perch crispy crêpe with Artigue saffron, soya sauce and Acacia honey
Sautéed king prawns, “Espelette” red pepper and fresh coriander purée
Sautéed quail breast with a parsnip purée and hazelnut jus
Scallops carpaccio with marinated root vegetables and toasted sesame oil
Vegetarian Options Available
All our prices include service and VAT
