MENUS OF THE CHEF

Attribution

Starter:

Salmon tartare and toasts

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Main course:

Supreme of chicken, gratin of crozet and green beans with garlic butter

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Dessert :

Raspberry apple crumble

Menu 1
Poissons Gourmet sur Risotto

Papille

Hors d’œuvres 3 bits

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Cream of parsnip soup with snaked mashrooms

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Filet of Féra just roasted, red Savoy wine sauce

or

Mi cooked lamb chop, thyme juice and Savoies honey

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Potatoes & tomatoes. - Endive in braised fan

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Dessert :

Red fruit trilogy (Blueberries &Raspberries)

MENU 2
touche finale

Rêveries Toquées

      Hors d’œuvres 3 bits

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Fried duck foie gras scalop,

Red fruit compote and toasted country bread.

or

mini shrimp skewer and chorizo on its pea coulis

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Course 1 :

Saladine & crispy scallops and leeks

or

crème brulée with Beaufort and fricassee of mushrooms

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Course 2 :

Square of braised veal, candied lime sauce

or

Roasted cod with wild garlic sauce
  Risotto, Parmesan tile and its squash flan and chestnut heart

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Red fruit trilogy dessert( Blueberries &Raspberries)

MENU 3
Plat principal Gourmet Repas

MENU EXAMPLES