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
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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
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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
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Coffee, petits-fours and chocolates
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