L'Epicurien

Assiette dégustation selon la sélection du Chef

Cream of asparagus velouté, morel espuma

Fresh cheese entremet with beetroot and smoked trout, roasted pepper coulis

Pressed confit rabbit with spring vegetables, gribiche sauce

Baked Saint-Marcellin puff pastry with bacon and walnuts with salad

Escargot cromesquis with creamy green peas and garlic emulsion

Cream of asparagus velouté, morel espuma

Fresh cheese entremet with beetroot and smoked trout, roasted pepper coulis

Pressed confit rabbit with spring vegetables, gribiche sauce

Baked Saint-Marcellin puff pastry with bacon and walnuts with salad

Zucchini cannelloni with mixed grains, pesto verde (vegetarian dish)

Fish of the day with Parmesan cheese risotto

Escargot cromesquis with creamy green peas and garlic emulsion

Langoustine and spinach tortellini with saffron cream

Scallop tartare with green apple and passion fruit, langoustine vinaigrette

Pan-seared foie gras with asparagus and raspberries, toasted brioche

Monkfish tail with Riesling, bacon crisps and parmesan risotto

Lamb noisette stuffed with wild garlic, seasonal vegetables

Beef ribsteak cooked with truffle butter served with homemade French fries

Monkfish tail with Riesling, bacon crisps and parmesan risotto