Home » Plats du podium » Monkfish seasoned with mild juniper smoke & bergamot. Champagne sauce with browned butter & citrus. Sunchoke & cèpe. Cucumber, celery & salicorn “en gelée”. Grilled mussel ragout with lupin and sea buckthorn. Crouton ravioli with garlic and herbs.
Monkfish seasoned with mild juniper smoke & bergamot. Champagne sauce with browned butter & citrus. Sunchoke & cèpe. Cucumber, celery & salicorn “en gelée”. Grilled mussel ragout with lupin and sea buckthorn. Crouton ravioli with garlic and herbs.
