Christmas

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Aperitif Christmas fruits & Champagne

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

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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

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Cappuccino of Bisque of lobster and langoustines

espuma of lavas.

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

garniture in a phenominale winter present.

Monte Da Ravasqueira 2015 Réserva

Alentejano

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Christmas Dessert 2017 “tombe la neige”

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The coffee table with freshly made cookies garnish.