Classic Menu

Starter

Saumon gravlax sur vinyle sablé aux olives noires et lit de brousse aux herbes, vinaigrette douce acidulée à l’échalotte

Choice of main course

Lasagne patte d’éléphant aux poulpes

OR

Guinea fowl Pithiviers with a 1970s sauce of raisins and mushrooms

Dessert

Retro chocolate tart with whipped cream

Menu developed in collaboration with Chef Gilles Carmignani, Master Chef of France.