Menu 1
27 September, 28 September, 11 October, 12 October, 25 October, 26 October
*** Burgundy choux pastries ***
Starter
Sardinian fregula with cep mushrooms, figs, duck jus with fig leaf, cured duck breast shavings
Main Course
Normandy salmon, genevoise sauce with Bouzy wine, pan-fried red kuri pumpkin with cassia bark and ginger
Dessert
Paris-Brest with Piedmont hazelnuts, salted butter caramel ice cream
Sweet treats
Menu 2
8 November, 9 November, 29 November, 30 November
*** Burgundy choux pastries ***
Starter
Burgundy style snails with wild mushrooms cooked in a pot with a puff pastry lid
Main Course
Brittany style scallops cooked in their shells, rice pilaf with pirate spice
Dessert
Crisp chocolate tart, vanilla bean ice cream
Sweet treats
Menu 3
18 October, 19 October, 1 November, 2 November, 18 November, 19 November, 22 November, 23 November, 6 December, 7 December
*** Burgundy choux pastries ***
Starter
Creamy mushroom broth, golden chestnuts with celery, duck foie gras ravioli
Main Course
Juniper berry roast venison fillet, poivrade sauce, pan-fried pineapple with lime, parsnip purée
Dessert
Plum and lemon grass “nage’’, almond and blackcurrant puff pastry mirliton
Sweet treats
Menu 4
4 October, 5 October, 15 November, 16 November, 13 December, 14 December
*** Burgundy choux pastries ***
Starter
Brittany abalone from the open sea with seaweed butter, “cocos de Paimpol’’ beans with ginger
Main Course
Braised beef Burgundy with blackcurrants, wild mushrooms, pearl onions & carrots in a luted pot
Dessert
Pure arabica coffee tiramisu
Sweet treats
