Aperitif Christmas fruits & Champagne

L’Amuse de Butternut pumpkin, goose & duck and….


salmon lightly smoked with Padouk-wood in the oklahoma of the Chef,

in tartare with chives, dill, Anjou-shallot and extra virgin olive oil

cream aigre with sevruga caviar & frivolité of own smoked eel river.

Tariquet – Sauvignon – Gascogne


Cappuccino of Bisque of lobster and langoustines

espuma of lavas.


Pheasant of the polder roast in the Molteni à la Crème de cépes

garniture in a phenominale winter present.

Monte Da Ravasqueira 2015 Réserva



Christmas Dessert 2017 “tombe la neige”


The coffee table with freshly made cookies garnish.