Crustacean quenelle

Nantua sauce, celery brunoise, watercress emulsion

or
Amandine duo

Poached egg, grated ashed goat cheese, truffle

~
Seafood risotto with Venere rice

Parmesan, cuttlefish, scallops, mussels

or
Low-temperature veal fillet

Marbled sauce, pak choi, cannelé

~

King’s Cake by Brugmann

Frangipane

or
Crêpe Suzette

by Brugmann

Crustacean quenelle

Nantua sauce, celery brunoise, watercress emulsion

or
Amandine duo

Poached egg, grated ashed goat cheese, truffle

or
Frog legs tempura

Tandoori spices, watercress

~
Scallops from Dieppe

Wilted spinach, vanilla parsnip

or
Saddle of hare

Arlequin sauce, winter garnish, wine vinegar

~
Pre-dessert
~
Brugmann’s Delight