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Valentine's Day menu

129 € (excluding drinks)

Menu proposed on Thursday 13 at dinner, Friday 14 and Saturday 15 at Lunch and Dinner
Booking mandatory

Bouchées Apéritives
*****
Mi-cuit foie gras.
Creamy and confit apple with cider vinegar.
Saffron ice cream from Manjolive
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Pan fried scallops, mashed butternut in a curcuma cannelloni.
Ivory sauce scented scallop juice.
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Steamed seabass in cube, Creamy and slice of cauliflower.
Seabass and caviar “Perle Noire®” tartar.
Lemon butter sauce.
*****
Fraicheur litchi, écume champagne
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Roasted veal slice. Braised endive and in ravioli.
Pieces of truffle Albufera sauce.
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Goats cheese from Mathieu Rio, dried fruits, crumble and salad leaves
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Exotic fruits in different ways
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Mignardises