In a cocoon-like ambiance this winter, our chef Jérôme Billochon has created his new winter menu to delight your tastebuds.
In the drawing room of your suite, the library or in your cottage, you can enjoy first of all fresh scallops on a bed of potato and chestnut purée, a salmon tart with a creamy citrus sauce or a simple onion soup.
You can then follow this with the fish of the day, a sole with creamy risotto, cod cooked in the Dieppe style, sea bass or steamed bream. For those enthusiasts who cannot resist it, there are frogs’ legs in garlic butter and garden herbs.
And to finish, the chef has reserved for you a praline and orange mille-feuille, pineapple carpaccio or a baked apple with fresh Normandy cream.
Allow yourself to be tempted
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