SUNDAY - À LA CARTE

STARTERS

RICO`S goose liver trilogy
with calamansi and fried vanilla-brioche

68.-

Breton lobster tartare
with langoustine and vegetable vinaigrette
and crispy shrimp praline

66.-

Essence of Alpstein poulard
with green asparagus and onsen egg

48.-

MAIN COURSES

Sisteron lamb entrecôte on bean and gnochetti cassoulet
with mustard and tarragon sabayon

68.-

Sole strips
on wok vegetables and curry coconut sabayon

72.-

Charolais beef fillet smoked in whiskey wood
with spicy red cabbage and potato mousseline

76.-

DESSERT

Crushed vanilla soufflé
with pineapple pina colada and chocolate sorbet

30.-

“Mont Blanc”
with vermicelles, cherry crème and chocolate sorbet

28.-