Home » Plats du podium » Venison saddle roasted « à la broche » and glazed with spices. Tenderloins in mushroom scales. Crispy “tourte” of red wine braised shoulder, foie gras and wild mushrooms. Spirit of “Tarte Tatin”, sour “Mundi” apple and quince with a touch of citrus. Mushrooms and almond raviole served with a black tea infused consommé.
Venison saddle roasted “à la broche” and glazed with spices. Tenderloins in mushroom scales. Crispy “tourte” of red wine braised shoulder, foie gras and wild mushrooms. Spirit of “Tarte Tatin”, sour “Mundi” apple and quince with a touch of citrus. Mushrooms and almond raviole served with a black tea infused consommé.
