Valentine's Day menu
129 € (excluding drinks)
Menu proposed on Thursday 13 at dinner, Friday 14 and Saturday 15 at Lunch and Dinner
Mi-cuit foie gras.
Creamy and confit apple with cider vinegar.
Saffron ice cream from Manjolive
Pan fried scallops, mashed butternut in a curcuma cannelloni.
Ivory sauce scented scallop juice.
Steamed seabass in cube, Creamy and slice of cauliflower.
Seabass and caviar “Perle Noire®” tartar.
Lemon butter sauce.
Fraicheur litchi, écume champagne
Roasted veal slice. Braised endive and in ravioli.
Pieces of truffle Albufera sauce.
Goats cheese from Mathieu Rio, dried fruits, crumble and salad leaves
Exotic fruits in different ways