19th of March French dinner

Amuse Bouche

Méli-mélo baked with vegetables, goat cheese and pesto – Benoit Toussaint

Crab bisque with asparagus and langoustines – Olivier Paget

Poached cod with mussel jus, leek julienne – Benoit Toussaint


Quail Rossini with jerusalem artichoke, truffles, foie gras and nigella tuile – Olivier Paget

Millefeuille a la vanille Bourbon – Benoit Toussaint

Petit Four’s

Price per person – 79€