Stuffed beef fillet in a coating of vegetables and truffles, oven-baked in a salt crust with truffle juice. Endive stuffed with truffle ragout. Potato millefeuille with oxtail puree. Parsley savarin and oxtail pralines.
meat tray
Compression of Bresse chicken with black truffles from the Tricastin region. Chicken leg capuns confit. Bucatini barigoule twist. Tender foie gras with old Madeira. Ba-ta-clan wing.
Chicken breast with stuffed vegetables
Feed the kids ENJOY YOUR VEGETABLE: Cold pumpkin broth, cucumber stuffed with pumpkin & parsley. Whipped oat cream with horseradish & peas marinated with smoked oil. CRISPY PUMPKIN “HALLOWEEN”: Pan fried egg with mushrooms, onions, pickled pumpkin, lemon thyme & creamy egg yolk. Sauce with aged Hungarian cheese, pumpkin & pumpkin oil. AN APPLE A DAY KEEPS THE DOCTOR AWAY: Yoghurt mousse with liquid pumpkin, vanilla, apple & raspberry. Pumpkin cake. Crunchy “soil” surprise with chocolate, hazelnuts & lemon verbena
High North flavours combined with ingredients from the South
CHARTREUSE DU NORD – Shellfish and cauliflower chartreuse. Tempered salad from the market, scallop and courgette confit, crispy potato skin.
Nori-wrapped cod loin medallion. Petit-gris snail crisp with oyster mushrooms. Norwegian cod savarin with garlic. Checkered mouclade. Lobster with star anise.
Opus of scallops and Norwegian coley. Scallop ballotin, tomatoes and thyme. Chicory and farmed mussel cake. Soft-boiled egg and potato mousseline with coley.
