NEW YEAR´S EVE MENU

Glass of champagne Agrapart Blanc de blancs Les 7 Crus Brut

Carpaccio of local venison with chestnut, endive, Picon Bière and quail egg

Smoked scallops & monkfish with vegetable marbles, caviar & lemon dressing

Fillet of line-caught seabass (bar sauvage) with Damas rose buttons, rich sauce flavored with Tasmanian pepper

Whole quail roasted with foie gras, quince and pumpkin, jus

Yssingeaux organic cheese with our homemade marmalade

Champagne mousse with fresh pomelo, crunchy almond tuile and matcha sorbet

Coffee or tea, petits fours