L'Epicurien

Assiette dégustation selon la sélection du Chef

Asparagus velouté, morels espuma

Kromesky fritter with St Marcellin (local cheese), country bacon and walnuts on a mesclun salad

Rabbit terrine with foie gras heart, gribiche sauce

Tomatoes beef heart mousse with asparagus, buffala cheese and pesto verde

Snail brioche with morels, gratinated with Beaufort cheese

Asparagus velouté, morels espuma

Kromesky fritter with St Marcellin (local cheese), country bacon and walnuts on a mesclun salad

Rabbit terrine with foie gras heart, gribiche sauce

Tomatoes beef heart mousse with asparagus, buffalo cheese and pesto verde

Leek and zucchini maki duo, chimichurri sauce (vegetarian dish)

Fish of the day with Parmesan cheese risotto

Snail brioche with morels, gratinated with Beaufort cheese

Crispy scallops on a risotto of venere rice, sea urchin cream

Smoked salmon millefeuille, avocado cream with yuzu flavor

Pan-seared foie gras escalope with asparagus, raspberry sauce and brioche toast

Parmesan-crusted rack of lamb, spring vegetables

Duck breast with blackcurrant served with sarlat-style potatoes

Beef ribsteak cooked with truffle butter served with homemade French fries

Sesame-crusted cod loin, lime beurre blanc and Parmesan cheese risotto