IGP foie gras terrine with Jack Daniel's
IGP foie gras terrine with Jack Daniel's, passion fruit & bread with cereals and dried fruits from Le Nôtre
Scallops filled with Granny Smith and walnuts.
Scallops filled with Granny Smith and walnuts. With spinach and Arleux smoked garlic emulsion.
Comines farm snails with broth.
Comines farm snails with broth, parmesan cheese crumble and fresh herbs
Avocado cream with lime, PDO Ossau Iraty and salsify cooked with beer
: Vegetarian Dish
Pan-fried Chinese artichoke with black garlic.
Pan-fried Chinese artichoke with black garlic , fried egg & Serrano chips
Wild pheasant supreme.
Wild pheasant supreme with smoked salt, mashed black beans, vegetables, full-bodied juice with red wine
Turbot drizzled with butter-vanilla.
Turbot drizzled with butter-vanilla. Mashed sweet potato with hazelnut oil and flat-leaved parsley coulis.
Lamb shoulder confit with honey.
Lamb shoulder confit with honey. Soisson beans and Ratte du Touquet potatoes. Honey-rosemary and reduced juice.
Butternut prepared as a risotto.
Butternut prepared as a risotto, fried mushroom with black truffle oil & wild herbs
: Vegetarian Dish
Aubrac beef tartare steak.
Aubrac beef tartare steak with Herring Egg & old comté (matured 24 months) Served with "pont-neuf" potatoes
Welsh revisited at the Fleur de Lille way
Work around corn & Picon.
Work around corn & Picon, Isigny ice cream, candied orange, popcorn with Guinea pepper & meringue splinters
Clementine roasted in the oven like mulled wine, clove, cinnamon & fir honey
White chocolate mousse.
White chocolate mousse, exotic fruit tartare with Timut pepper, mango sorbet & almond tile
Victoria pineapple flambe with amber rum tart, almond cream & hazelnut ice cream from Piedmont
Poached quince with star anise syrup, apple gel & Breton shortbread
½ Camembert roasted.
½ Camembert roasted with Calvados in its box