La Saint-Valentin 2024

140 pp served with a glass of sparkling wine

Amuse-Bouche

Mousse de Chèvre - Goat cheese mousse with rum soaked raisins and wasabi microgreens

Soupes et Salades

Soupe de Tripes – Leeks, carrots, potatoes, celery, white beans, and honeycomb tripe

Crème de Céleri-rave - Cream of celeriac with brunoised roastedbeets

Frisée aux Betteraves - Roasted tricolor beets, lemonette honey and smoked goat cheese mousse with toasted Marcona almonds

Salade d’Hiver – Arugula, Amaretto compressed melon, shaved Parmesan, and crispy Prosciutto with cherry tomatoes

Entrées

Noix de Saint-Jaques Enroulées- Bacon wrapped scallops with Grand Marinier gastrique served on mixed greens and balsamic reduction

Huîtres Rockefeller - Oysters Rockefeller stuffed with spinachgruyere, velouté and Dijon breadcrumbs

Trio de Champignons – Wild mushrooms and brie wrapped in puff pastry with beurre rouge & beurre blanc

Plats Principaux

Poulet de Mousseline Pimenté - Chicken breast stuffed with a pimento chicken mousse, served with potatoes pave

Filet de Boeuf – Beef tenderloin with port wine sauce, parsnip chips, celery root puree, tricolor French baby carrots

Barramundi - Gochujang glazed barramundi with yam puree and haricot verts, served with beurre blanc

Gâteaux de Pois Chiches - Chickpea cakes with red bell pepper coulis and saffron aioli served with potatoes pave and mixed vegetables

Desserts

Soufflé aux Fruits Rouge - Raspberry souffle with white chocolate Sabayon

Black Velvet Gâteaux Opèra - White chocolate ganache & raspberry filling

Glacé au Miel Sauvage - Honey ice-cream in lavender tuile with lemon curd and poppy

Email Signup