Les Entrées / Appetizers
Chef’s Quenelle, Nantua Sauce, Mushrooms
Burrata D.O.C, Heirloom Tomatoes
Terrine de Campagne, Organic Salad
Alaskan Crab Risotto, Wild Rocket Bouillon
Fines de Claire No3
Sydney Mussels, Marinière Sauce
Foie Gras Soulard, Apple chutney
Lamb Sweetbreads “A l’Occitane”
Plancha of Tuna, Citrus Salad, Green Peas
Slow Cooked Eggs, Black Winter Truffle
******
Les Soupes / Soups
Bouillabaisse, Garlic Bread, Rouille Sauce
Violet Artichoke, Black Winter Truffle Emulsion
Double Boiled Oxtail, Pommery Mustard Ravioli
******
Les Poissons / Fishes
Atlantic Cod, Ratte Potatoes, Rocket Bouillon
Baked Fresh Monkfish Tail, Tomato marmalade & Citrus sauce
Plancha of Wild Seabass, Artichoke, beurre blanc
******
Les Viandes / Meat
Slow-Cooked Wagyu Beef Cheek, Carrot Vichy & red wine sauce
LB Pot au Feu, Morteau Sausage, Pork Belly, Veal Tongue
Anjou Pigeon, Ratte Potatoes and his jus
Duck “Madame Burgaud”, Ratte Potatoes, Nectarines
******
A Partager / To Share (for two)
Roasted Baby Bresse Chicken, Sautéed fresh chanterelles, Lemon & rosemary jus
Slow-Roasted Lamb Rack, French needle bean & his jus
Roasted Guinea Fowl, Braised endive & truffle jus
LB Côte de Boeuf, Sautéed potatoes
Plancha of Venison Loin, Slow cooked Stone fruit & nectarine jus
******
Les Desserts / Desserts
Millefeuille, Tahitian Vanilla Ice Cream
Crème Brûlée, Wild Red Fruits Sorbet
Flambéed Cherry, Blackpepper sauce
Rum Baba, Crème Chibouste
Tart, Fruit of the Day
Chocolate Fondant, Banana and Malibu Ice Cream
Selection of Cheese
Slow Cooked Nectarines, Red Fruits Coulis, Black Pepper
Assorted Homemade Sorbets
Café Liégeois
