Chef Diane

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PassionPersonal chef

from 40€/person

 

Chef’s appetisers

Starters

Homemade dried duck breast on a vegetables gaspacho, goat’s cheese cream and chorizo wafer

Or

Fish tartare (according to availability) in Kaffir lime mojito style – lime, mint and cane sugar

Or

Salmon terrine with preserved lemons, coriander pesto and green whipped cream

Main courses

Roast duck breast and strong juice of dates with crisp vegetables brunoise and pepper polenta

Or

Oriental style roasted fillets royal sea bream in an olive-infused jus, pine nuts, coriander and dried fruits cous-cous

Or

A fricassée of prawns flavoured with Swiss Absinthe, sepia ink risotto and crisp green vegetables

Desserts

Chef’s trilogy of sweets

Or

Assorted regionally certified cheeses

Wine from 15€/person

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