L'Epicurien

Assiette dégustation selon la sélection du Chef

Butternut squash velouté with forest mushroom foam

Perfect egg on parsnip purée, autumn crumble

Venison terrine with hazelnuts, foie gras heart

Melted Saint Marcellin (local cheese) on a vegetables galette

Prawn tempura on roasted red kuri squash, chimichurri sauce

Butternut squash velouté with forest mushroom foam

Perfect egg on parsnip purée, autumn crumble

Venison terrine with hazelnuts, foie gras heart

Melted Saint Marcellin (local cheese) on a vegetable galette

Quinoa risotto with autumn aromas, watercress cream (vegetarian dish)

Fish of the day with Parmesan cheese risotto

Prawn tempura on roasted red kuri squash, chimichurri sauce

Snail brioche gratinated with Beaufort cheese, porcini cream

Scallop vol-au-vent with forest-style mushrooms, yellow wine cream

Half-cooked foie gras with figs, seasonal chutney and brioche toast

Spice-crusted rack of lamb with homemade mashed potatoes

Duck breast with figs served with sarlat-style potatoes

Beef ribsteak cooked with truffle butter served with homemade French fries

Turbot fillet with caper cream and Parmesan cheese risotto