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Iced almond and hazelnut parfait with caramel sauce

Homemade duck liver « foie gras » with rhubarb and ginger compote

Herb marinated salmon onto potato blini with yuzu cream

Local goats' cheese onto pear jelly infused with Sichuan pepper and flaked almonds

Salad of local white asparagus with Serrano ham

Pan fried beef with caramelised onion tart and bearnaise sauce

Roast veal stuffed with Salers cheese and thyme gravy

Roast breast of duck with local chicory tatin

Fish of the Day

Dessert L'Epicurien with seasonal fruits

Caramelised millefeuille with local strawberries and light vanilla pastry cream

Chocolate eclair revisited

Selection of French cheeses