(Photo by Christophe Delaune)
Spring brings us a new menu, and this year our chef Jerome Billochon is offering us a huge “bowl of freshness and colors”. First of all, give in to the tempting flavours of vegetables with leeks in mustard vinaigrette accompanied by parmesan shavings and smoked poitrine, or a fresh-flavoured soup made from our own garden peas and mint.
Or just as refreshing is the carpaccio of salmon with yusu.
To follow, stuffed pepper or quail stuffed with dried fruits accompanied by garlic tomatoes.
For lovers of fish, cod loin with smashed potato flavoured with grapefruit and a chorizo sauce, a real treat for the tastebuds.
For dessert, and the real gourmands, our chef takes the best of the seasonal fruits to create a Gariguette strawberry soup with mint or a fresh fruit tartlet with raspberry cream.
Finally, for those who love chocolate there is a chocolate millefeuille.
The Chef suggests you, “Let yourself be tempted.”