Friday 12/05 and 07/07 Saturday 04/11 and 02/12 On the program: 8h to 8h30 : Welcome of participants, breakfast 8h30 to 11h30 : Immersion in the kitchen, rotation of positions 11h30 to 12h: Break 12h: lunch at the restaurant “La Source” Return to the...
Sunday 9 and Monday 10 April noon Bluefin tuna pavé snacked with virgin pomegranate oil. -Veal fillet with black mushrooms and crispy apples. -Brillat Savarin accompanied by its fig jam. -100% chocolate, note of praline and coriande. Starter + main course + cheese +...
8-STEP MENU Sunday 9 and Monday 10 April Walk composed of amuse bouche, two starters, a “fish” stage followed by a “meat” stage, cheese, dessert and selection of delicacies. 110€ per person (excluding drinks) or 170€ per person with food and...
Weekend menu "The 1933" White asparagus with foie gras shavings, hazelnut muslin.White asparagus with shavings of foie gras, hazelnut mousseline. OR Velvety "Dubarry" with perfect egg and truffle scents. "Dubarry" velouté with the perfect...
Christmas menu Sunday, December 25, 2022 To start, a house champagne-based cocktail or a fruit juice cocktail accompanied by 3 appetizers per person. Appetizers Gravlax salmon beetroot vodka Label Rouge chicken ballotine stuffed with morels supreme sauce Plate of dry...
