Amuse-Bouche

~

Veal and langoustine tartare

samphire, finger lime, tonnato sauce, angel hair

&

Mona-Lisa du Brugmann

foie gras and truffle sauce, foie gras terrine cubes

~

Rossini-style beef fillet

Darphin potato, Bordelaise sauce

or

Naturally cooked pollock

sushi rice, pink ginger, coriander, Malibu coconut sauce

or

Slow-cooked veal fillet

marbled sauce, caramelized chicory, smoked cream

~

AOP cheese assortment

~

Pre-dessert

~

Brugmann’s sweet creation

Amuse-Bouche

Carrot spiral, lobster and bisque

~

Veal and langoustine tartare

samphire, finger lime, tonnato sauce, angel hair

&

Torchon-cooked foie gras terrine

Solliès figs in various textures, smoked balsamic reduction

&

Crispy langoustine

tiger’s milk, Thai sauce and condiments

&

Puff pastry with truffle and bacon

Bordelaise sauce

~

Trou Normand

~

À la carte selection

AOC cheese

~

Pre-dessert

~

Brugmann’s sweet creation