Amuse-bouche

Grey shrimp sphere, tiger milk spiral and vegetable caviar

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White asparagus bavarois

Green asparagus coulis, quail egg, mimosa egg yolk and caviar

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Barbecued gamberoni

Cucumber, pear and finger lime tartare, marinière emulsion

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Veal quenelle

Tonnato espuma, caper and lemon condiment

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Egg ravioli

Spinach, ricotta and truffle

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Norman palate cleanser

Iced Chartreuse

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Farmed turbot, simply cooked

Tempura stuffed zucchini flower and zucchini tartlet, hollandaise sauce and orange gel

or

Pauillac lamb

Served in different preparations, light lemon balm jus and wild garlic tempura

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Selection of AOC cheeses

Selection of aged cheeses

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Citrus fruits in delicate jelly

Hazelnut streusel, honey ice cream and meringue

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Brugmann signature surprise egg

Signature dessert