
New Year's menu
House cocktail with Champagne & its appetizers
*
Smoked sturgeon from Gers, sour cream and homemade corn blinis
*
Minestrone of snacked scallops, black garlic broth from the Gers
*
Half-cooked duck foie gras from the Gers with haddock and kalamansi apple jelly and parsnip chips
*
Granita with Blanche d'Armagnac and verbena, citron zest
*
Soft-cooked fillet of beef, small cabbage stuffed with ceps and foie gras sauce
*
Brillat Savarin with truffles, homemade brioche
*
Chocolate Christmas ball, passion fruit and pineapple, coconut cream
*
Mignardises
Translated with www.DeepL.com/Translator (free version)
*
Smoked sturgeon from Gers, sour cream and homemade corn blinis
*
Minestrone of snacked scallops, black garlic broth from the Gers
*
Half-cooked duck foie gras from the Gers with haddock and kalamansi apple jelly and parsnip chips
*
Granita with Blanche d'Armagnac and verbena, citron zest
*
Soft-cooked fillet of beef, small cabbage stuffed with ceps and foie gras sauce
*
Brillat Savarin with truffles, homemade brioche
*
Chocolate Christmas ball, passion fruit and pineapple, coconut cream
*
Mignardises
Translated with www.DeepL.com/Translator (free version)
Available formulas:
Terms
Pick up : December 31 from 5:30 pm to 7:30 pm / January 1 from 10 am to 12 amReservation possible until December 26th included
Next slots
Sorry, all slots are fully booked. We invite you to come back later.
Preparation tips
A sheet with the chef's advice will be provided to you to best reheat your dishes.Trust us!
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