Our Chef, Jérôme Ryon, and his team invite you to...
Jerusalem artichoke puree with truffles, soft quail's egg, foamy beef broth
Coupe de Champagne Jacquesson Cuvée N° 733
*
Parmentier soup with oysters, Aquitaine caviar on toasted country bread,
light citrus peel cream
Chardonnay de Limoux, Toques et Clochers, Clocher de Luc sur Aude 2006
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Scallops panfried in seaweed butter, nori farfalle,
chanterelles and Chardonnay sauce
Chardonnay de Limoux, Toques et Clochers, Clocher de Luc sur Aude 2006
*
Goose magret roasted with quince and endive, potato and walnut gnocchi,
sweet vinegar sauce
Abbaye de Fontfroide, Deo Gratias, Corbières 2006
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Goat's cheese of the season
Abbaye de Fontfroide, Deo Gratias, Corbières 2006
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Glazed gingerbread log cake, caramelised pears in wine,
Williamine-flavoured sherbet
Maury, Mas Amiel, 15 years of age
*
Coffee, petits-fours and chocolates
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