Gastronomic formula

Canapé ~ Five-pepper foie gras sausage.

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Amuse-bouche

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Sun-drenched heirloom tomatoes, with a sage tomato water,

blackcurrant and verbena, and a light foam with Pierrô's Templiers cheese.

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Or

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Duck foie gras poached in its consommé,

glazed with a Port wine reduction and spring carrots.

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Or

Foie gras terrine, glazed with trout fumet, 

Wakame and Breton sardine with duck fat.

Mediterranean meagre roasted in butter,

fennel and samphire, tangy fish bone jus.

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Or

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Pork belly,

potato and black garlic, veal jus with coriander.

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Or

Spelt risotto,

beans pickled and candied peppers.

Seasonal granité.

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Apple and kiwi vacherin,

garden verbena, lemongrass-infused jus.

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Or

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Cereal mousse,

nut crunch and local peat sabayon, St Vincent walnut ice cream.

Preserved duck foie gras IGP Périgord, fruit chutney.

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OR

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Pumpkin soup, perfect egg, croutons and mushrooms.

Poultry from France, vegetables or potatoes.

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OR

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French fish, vegetables or potatoes.

Chocolate millefeuille, nuts and homemade nutella ice cream.

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OR

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Ice creams and sorbets according to inspiration...

Canapé ~ Foie gras sausage with five peppers.

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Mise en bouche

Foie gras with smoked seaweed, fresh strawberry, and anise foie gras cream.

Pork trotter cromesquis seasoned with red pepper and marjoram.

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Sun-drenched heirloom tomatoes, 

On a tomato water with blackcurrant sage and verbena, 

Light mousse with fresh cheese from Pierrô.

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AND

Duck foie gras poached in its consommé, 

Port-glazed with spring carrots.

Brill 'petit bateau' style with anise notes, fish bone ratatouille.

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OR

Coriander-smoked duck breast, poultry caillette,

soufflé potato and bay leaf powder,

poultry jus with fresh coriander and spring onion.

Pre-dessert: Cocoa streusel, icy mint chocolate crémeux, sorbet and soft parsley biscuit.

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Rhubarb cooked in its juice, fresh goat cheese and violet flower tuile, herbal rhubarb juice.

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Or

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Apple and kiwi Vacherine,

garden verbena, juice enhanced with lemongrass.

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Or

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Choice from the desserts on the 'L'Eveil' menu,

created by our pastry chef Soraya

Canapé ~ Foie gras sausage with five peppers.

~

Amuse-bouche

Foie gras with smoked seaweed, fresh strawberry, and anise-infused foie gras cream.

Pig's trotters cromesquis seasoned with red pepper and marjoram.

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Sun-drenched heirloom tomatoes, on a tomato water with sage, blackcurrant, and verbena,

light mousse with Templier Pierrô.

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AND

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Thin tart and lagoustine tartar,

Strawberry IGP Périgord and lemon balm, herbacious langoustine broth.

Breton lobster confit in lobster butter,
Green asparagus and kumquat from Fabrice, lobster tartlet, lobster bisque with sage soda.

Supplement €15: Osetra caviar from Prunier House.

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AND

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Aubrac beef filet,

Butternut puck and oxtail stew, beef jus with sage.

Cocoa streusel, creamy chocolate with glacial mint,
sorbet and soft parsley biscuit.

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Périgord strawberry and sage,

Fresh, fermented, and dehydrated, matured and crispy puff pastry, strawberry and sage sorbet.

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Or

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Rhubarb cooked in its own juice,

sheep's milk mousse and floral violet tuile, rhubarb juice with herbs.

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Or

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Apple and kiwi vacherin, garden verbena juice enhanced with lemongrass.

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Or

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Cereal mousse, nut crunch, and local peat sabayon,

Saint-Vincent walnut ice cream.